Part 3/8:
Tofu Scramble: Sauté chopped red onion in coconut oil until lightly golden. Crumble a block of medium or firm tofu into the pan, adding turmeric, nutritional yeast, garlic powder, salt, and pepper. Cook for 3-5 minutes, then transfer to a bowl.
Potato Mash: Drain the cooked sweet potatoes, then mash and stir into the pan along with frozen or fresh peas and a blend of spices — cumin, coriander, turmeric, and dried fenugreek leaves (optional). Cook briefly and remove from heat.
Assembly: When ready to eat, fill a wrap with tofu scramble, sweet potato mixture, sliced bell peppers, avocado, and optional hot sauce or greens.