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Tofu Scramble Wrap

A delightful handheld feast blending creamy textures and vibrant flavors, perfect for busy mornings or healthy lunchtimes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, Lunch
Cuisine: Plant-Based, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tofu Scramble
  • 14-16 ounces firm tofu (preferably 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
  • 1/4-1/2 teaspoon kala namak (optional)
  • 1 tablespoon olive oil (optional)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
For Assembly
  • 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, sautéed in olive oil)

Method
 

Preparation
  1. Crumble Tofu: Break the pressed tofu into about 1-inch chunks using your hands or a fork. Set aside.
  2. Make Eggy Sauce: In a medium bowl, mix the nondairy milk, nutritional yeast, Dijon mustard, turmeric, paprika, garlic powder, onion powder, and kala namak.
Cooking
  1. Cook Tofu: Heat the olive oil over medium-high heat in a large nonstick skillet. Transfer tofu chunks to the pan in a single layer. Cook undisturbed for 3 minutes.
  2. Stir frequently for about 4 more minutes or until lightly golden. Remember to toss gently!
  3. Add Sauce: Gently mix the sauce with the tofu, folding them together. Cook for about 2 more minutes, or until you reach your desired consistency.
Assembly
  1. Wrap: Place two slices of vegan cheese, or one-third cup of cheeze shreds, onto each tortilla. Top with avocado slices and sautéed kale, then divide the tofu scramble evenly among the wraps and fold them up.
  2. Optional: Heat wraps in a nonstick skillet over medium heat for about 2 minutes on each side, until the cheese melts and tortillas are golden brown.

Notes

Store in an airtight container for about 3-4 days in the fridge. Prep tofu scramble and toppings separately for crunchiness.