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Tofu Scramble Wraps
Tofu Scramble Wraps
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Vegan breakfast wraps with crispy sweet potatoes, creamy avocado, and savory seitan-tofu scramble for a satisfying meal on the run.
Ingredients:
  • 2 cups peeled and chopped sweet potatoes
  • 0.5 cup chopped onion
  • 0.5 cup chopped green bell pepper
  • 1 medium lime, juiced
  • 1 tablespoon coconut aminos
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon ground black pepper
  • 1 (14 ounce) package extra-firm tofu, drained
  • 1 tablespoon nutritional yeast
  • 1 pinch black salt
  • 1 tablespoon water, or more if needed
  • 4 ounces seitan, cut into chunks
  • 1 small tomato, chopped
  • 2 small avocados, diced
  • 4 (8 inch) flour tortillas
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C) and prepare a baking tray with parchment paper or a silicone liner like Silpat®.
  • Mix sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper in a medium bowl until evenly coated. Spread mixture on the prepared baking tray.
  • Bake in the preheated oven for 30 to 40 minutes, stirring halfway, until crispy and tender.
  • As the potatoes cook, crumble tofu into a large nonstick pan. Mix in nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook on low heat for 10 minutes, adding 1 tablespoon of water if needed. Stir in seitan and tomato, cook for another 20 minutes until warmed through.
  • Lay a tortilla flat. Add potatoes, avocado, and tofu scramble onto the tortilla. Roll the tortilla from the bottom, tucking in the edges to create a wrap. Repeat with the remaining tortillas.
  • Preheat a cast iron pan over medium heat. Place wraps in the pan folded-side down and cook until golden brown and sealed, about 4 minutes.

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