Food Recipes Jane Goodall's Tofu Scramble Wraps With Spinach and Spiced Sunflower Seeds Be the first to rate & review! Leave the eggs to the hens and try this tofu scramble—from Jane Goodall's cookbook, #EatMeatLess: Good for Animals, the Earth, and All—for breakfast instead. By Dr. Jane Goodall, DBE Dr. Jane Goodall, DBE Dr. Jane Goodall is a world-renowned ethologist and conservationist. Known for her work with chimpanzees, she is a UN Messenger of Peace and advocates for ecological preservation. Through the work of her Jane Goodall Institute and programs like Roots & Shoots, Jane promotes environmental research and conservation. Her work, writing, and speaking engagements also empower people around the globe to effect change. Highlights: * Recipient of Medal of Tanzania * Recipient of the National Geographic Society's Hubbard Medal * Recipient of Japan's Kyoto Prize * Recipient of the Prince of Asturias Award for Technical and Scientific Research * Recipient of the Benjamin Franklin Medal in Life Science * Recipient of the UNESCO 60th Anniversary Medal * Recipient of the Gandhi/King Award for Nonviolence * United Nations Messenger of Peace, April 2002 * Dame of the British Empire, 2004 * France's Legion of Honor, 2006 * Honorary Doctorates from: University of St Andrews; Goldsmiths, University of London; Utrecht University, Holland; Ludwig-Maximilians University, Germany; Stirling University, Scotland; Providence University, Taiwan; University of Guelph and Ryerson University, Canada; Buffalo University; Tufts University; and others throughout the U.S.A. * 2017 National Geographic documentary JANE * 2002 film, Jane Goodall's Wild Chimpanzees * Author of numerous books, about her work, autobiographies, children's books, and a recipe book titled #EATMEATLESS: Good for Animals, the Earth & All Real Simple's Editorial Guidelines Published on April 19, 2021 Rate PRINT Share Close Photo: Erin Scott Servings: 4 In this recipe, the addition of chickpea flour and turmeric gives the scramble an eggy texture and color. Sustainably grown tofu has a low carbon footprint and its protein level is high, so buy a block or two next time you go shopping. If you want to eat the scramble straight out of the pan with toast, that works, too. Ingredients For the Spiced Sunflower Seeds ½ cup raw sunflower seeds ¼ teaspoon avocado oil ¼ teaspoon smoked paprika aea salt, to taste For the Tofu Scramble 12 ounces extra-firm tofu ¼ cup chickpea flour 2 teaspoons dried basil ½ teaspoon dried turmeric freshly ground pepper, to taste 1 tablespoon tamari 2 teaspoons apple cider vinegar 1 teaspoon vegan mustard 3 green onions, thinly sliced 1 large carrot, grated 2 teaspoons avocado oil 4 whole-wheat tortillas 2 cups baby spinach, loosely packed Directions To make the spiced sunflower seeds, have ready a small bowl. In a small skillet, heat the sunflower seeds over medium-high heat, shaking and stirring until they are fragrant and lightly toasted, 3–5 minutes. Sprinkle with the oil, paprika, and 1⁄4 teaspoon salt and stir quickly to coat. Transfer to the bowl to cool slightly before using in the wraps. To press the tofu, drain, wrap in a thick kitchen towel, and place on a plate. Place a heavy pan or cutting board on top and let stand for about 5 minutes. Unwrap and pat dry with another towel. Coarsely crumble into a large bowl. Sprinkle the chickpea flour, basil, turmeric, and 1⁄2 teaspoon pepper over the tofu. Add the tamari, vinegar, and mustard. Turn gently with your hands to mix, crushing the tofu to the size of scrambled-egg curds. Fold in the green onions and carrot. Preheat a large sauté pan or skillet over medium-high heat. When the pan is hot, add the oil and distribute evenly. Add the tofu mixture and use a metal offset spatula to turn the mixture as it cooks. Scrape the bottom of the pan as you turn the scramble and cook until the tofu is lightly browned, about 5 minutes. For each wrap, place a tortilla on a plate and put one-fourth of the spinach in the middle. Top with one-fourth of the hot scramble. Sprinkle with 2 tablespoons of the spiced sunflower seeds, then fold in the sides of the tortilla and roll up. Repeat with the rest of the tortillas. Serve right away. Rate It Print