Description
A delicious and nutritious Tofu Scramble Wrap perfect for a quick vegan breakfast or lunch. This recipe features crumbled firm tofu cooked with a flavorful blend of spices and nondairy milk, wrapped in large tortillas with vegan cheese, ripe avocado slices, and sautéed kale. Optionally heated for a warm, golden finish.
Ingredients
Scale
Scramble Mixture
- 14 to 16 ounces firm tofu
- 1/2 cup unsweetened nondairy milk
- 3 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kala namak (black salt)
- 1 tablespoon cooking oil (such as olive or avocado oil)
Wrap Assembly
- 6 large tortillas
- 12 slices vegan cheese
- 3 small avocados, sliced
- 4 cups chopped kale, sautéed
Instructions
- Prepare the tofu: Crumble the firm tofu into bite-sized chunks and set aside in a bowl. This creates the base texture for the scramble.
- Make the scramble sauce: In a separate bowl, whisk together the unsweetened nondairy milk, nutritional yeast, Dijon mustard, turmeric, paprika, garlic powder, onion powder, and kala namak until fully combined. This mixture will add flavor and color to the tofu, mimicking scrambled eggs.
- Cook the tofu: Heat the cooking oil in a nonstick skillet over medium-high heat. Add the crumbled tofu and cook, stirring occasionally, until the tofu turns lightly golden, about 5–7 minutes.
- Add the sauce: Pour the prepared sauce over the tofu and gently fold together to evenly coat. Continue to cook for another 2 minutes to allow the flavors to meld and the tofu to absorb the sauce.
- Assemble the wraps: Lay out each tortilla and layer with two slices of vegan cheese, sliced avocado, some of the sautéed kale, and a generous portion of the tofu scramble. Fold each tortilla to close the wrap securely.
- Optional warming step: For a warm and slightly crispy wrap, heat the assembled wraps in the skillet over medium heat until the tortillas are golden brown and the cheese starts to melt, about 2 minutes per side.
Notes
- Kala namak is optional but highly recommended for its eggy flavor in vegan tofu scrambles.
- You can substitute kale with spinach or other leafy greens if preferred.
- For added protein, toss in cooked black beans or chickpeas inside the wrap.
- Make sure to press tofu before crumbling if it’s very wet to reduce excess moisture.
- Use gluten-free tortillas to make this recipe gluten-free if required.
- Leftover wraps can be stored in the refrigerator for up to 2 days and reheated in a skillet or microwave.
