Breakfast wrap recipe

Ingredients

• 1½ tablespoons soy sauce
• 1½ tablespoons sesame oil
• 1 teaspoon liquid smoke
• 1 teaspoon maple syrup
• ⅛ teaspoon salt + more to taste
• 9 thin slices tempeh

• 10 oz (280 g) firm tofu
• 1 teaspoon canola oil
• ¼ teaspoon turmeric powder
• ¼ teaspoon curry powder
• ¾ teaspoon kala namak (Himalayan black salt)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon sun-dried tomatoes, chopped
• 2 tablespoons green olives, sliced

• 3 wheat-flour tortillas
• tomato slices
• cucumber slices

1. In a small bowl, whisk together the soy sauce, sesame oil, liquid smoke, maple syrup, and salt and pour it in a pan large enough to hold the sliced tempeh. Add in the tempeh slices in a single layer and let them soak in the marinade for 2 to 3 minutes, then flip them over and let them soak for another 2 minutes before bringing the pan to medium-high heat.
2. Cook the marinated tempeh slices for about 3 to 4 minutes (until lightly browned and crispy), then flip and let them cook on the other side for 2 to 3 minutes as well. Set aside.
For Tofu Scramble
3. Scramble the tofu with your hands or a fork.
4. Heat the canola oil in a large pan and add in scrambled tofu.
5. Add the turmeric powder, curry powder, and kala namak. Mix well until the tofu takes on an even yellow color. Keep it on medium to high heat while stirring for about 7 minutes. Add the oregano, basil, sun-dried tomatoes, and green olives. Give the scramble a stir and let it cook for another 2 minutes until warm. Add more kala namak to taste.
To Assemble
6. In a pan, heat the tortillas until warm. Divide the tofu scramble onto the three tortillas, top with three slices of tempeh bacon each, and add tomato and cucumber slices. Fold the wrap and enjoy!