Description
A delightful vegan breakfast wrap filled with scrambled tofu, spices, and fresh vegetables, wrapped in a warm tortilla.
Ingredients
Scale
- 14 to 16 ounces firm tofu (pressed)
- 1/2 cup unsweetened nondairy milk (oat, soy, almond, or cashew)
- 3 tablespoons nutritional yeast
- 1 3/4 teaspoons Dijon mustard
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 to 1/2 teaspoon kala namak (optional)
- 1 tablespoon olive oil (optional)
- Salt and freshly ground black pepper (to taste)
- 6 large tortillas (10 to 12 inches)
- 12 slices vegan cheese (or 2 cups cheeze shreds)
- 3 small avocados (sliced)
- 4 cups chopped fresh kale (or spinach)
Instructions
- Crumble the tofu into 1-inch chunks.
- In a bowl, whisk the nondairy milk, nutritional yeast, Dijon mustard, turmeric, paprika, garlic powder, onion powder, and kala namak.
- Heat olive oil in a skillet and cook the crumbled tofu until lightly golden.
- Pour the whisked sauce over the tofu and cook until thickened.
- Assemble the wraps with vegan cheese, avocado, and tofu scramble on tortillas and wrap tightly.
- Optional: heat the wraps on a skillet until tortillas are golden and cheese is melted.
Notes
Use quality ingredients for the best flavors. Tofu must be well-pressed to prevent a soggy scramble.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 290
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan breakfast, tofu scramble, healthy wraps, plant-based meal
