Scrambled Tofu Egg Rolls

(see my other egg roll recipe for wrapping directions)

I’m obsessing over these egg roll wrappers! I’m also crazy about breakfast, so why not combine the two?!

Scrambled Tofu Egg Rolls

1 Package firm tofu, scrambled
1 Medium onion, diced
1 Package egg roll wrappers
1 Can black olives
1 Can cannelloni beans, drained and rinsed
Handful cherry tomatoes, cut into pieces
1/2 Nutritional yeast
A few good dashes of Old Bay Seasoning
Drizzle of olive oil

Just your run of the mill scrambled tofu! You can make it however you want it, but this is my fave.

I saute the onions with oil first, then add the tofu and the rest of the ingredients. I add the nutritional yeast and Old Bay last and then let it simmer together.

Once cooked, add to the wrappers, roll them up and place on a parchment lined baking sheet. Use your finger to rub olive oil on the top of each roll. Place in the oven for 10 minutes on 375.

After 10 minutes, turn each roll and use your finger to add a little more oil to the other side. You want to pretty much get rid of the flour that you see. The oil also makes the rolls a little more soft and moist. Bake for another 5 minutes.

Serve with salsa and a side of guac!