Tofu & Spinach Scramble Wrap

1.Heat olive oil in a non-stick skillet over medium heat.

2.Add diced onion and red bell pepper to the skillet and sauté for 3-4 minutes until softened and translucent.

3.Add minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.

4.Add crumbled tofu to the skillet, stirring to combine with the vegetables.

5.Sprinkle turmeric, smoked paprika, black pepper, and sea salt over the tofu mixture. Stir well to evenly coat the tofu and vegetables with the spices.

6.Cook the tofu mixture for 5-6 minutes, stirring occasionally, until the tofu is heated through and slightly golden in spots.

7.Add the chopped spinach and nutritional yeast (if using) to the skillet. Stir and cook for 1-2 minutes until the spinach wilts but retains its vibrant green color.

8.Remove the skillet from heat and stir in fresh lemon juice to brighten the flavors.

9.Warm the low-carb whole grain tortillas in a dry skillet or microwave for 20 seconds to make them pliable.

10.Divide the tofu and spinach scramble evenly between the two tortillas, placing the filling in the center of each.

11.Sprinkle chopped fresh parsley or chives over the filling for a fresh garnish.

12.Fold the sides of each tortilla over the filling and roll tightly to form a wrap.

13.Serve immediately for a warm, savory breakfast that supports balanced blood sugar and thyroid health.