Firm tofu: 100 g (1/2 cup, crumbled), Whole-grain tortilla: 1 medium (50 g), Bell pepper (red): 50 g (1/2 medium, diced), Spinach (fresh): 50 g (1 cup), Olive oil: 5 g (1 tsp), Turmeric: 1/2 tsp (for color), Black pepper & salt: To taste
Firm tofu: 100 g (1/2 cup, crumbled), Whole-grain tortilla: 1 medium (50 g), Bell pepper (red): 50 g (1/2 medium, diced), Spinach (fresh): 50 g (1 cup), Olive oil: 5 g (1 tsp), Turmeric: 1/2 tsp (for color), Black pepper & salt: To taste
1. Sauté vegetables: Heat 5 g olive oil in a pan. Add 50 g diced bell pepper and 50 g spinach, cook for 3 minutes. 2. Add tofu: Crumble 100 g tofu into the pan. Sprinkle with 1/2 tsp turmeric, salt, and pepper. Cook for 5 minutes.
3. Warm tortilla: Heat 1 whole-grain tortilla in a pan or microwave.
4. Assemble wrap: Fill the tortilla with the tofu scramble.
5. Serve immediately: Enjoy this plant-based, high-protein breakfast.
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