Tofu Scramble Breakfast Wraps (members only)
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These Tofu Scramble Breakfast Wraps are a play on the Starbucks feta egg white wrap – but made dairy-free & with tofu!
I could eat these Tofu Scramble Breakfast Wraps every day! Each wrap has 31 grams of protein and they are super delicious! This is a play on the Starbucks egg white wrap – which I haven’t had in over 10 years, so I don’t really know if it compares, but I’d like to think it is even better! This is a great wrap to take on the go, or have on the weekend for a fun brunch.
here’s what you need
ingredients
- oil
- firm tofu
- garlic powder
- onion powder
- turmeric
- salt &Â pepper
- sun-dried tomatoes
- spinach
- vegan feta – I used Follow Your Heart
- wraps – I used lavash
equipment
You need a skillet, and that’s about it!
steps
step 1: tofu scramble
Tofu scrambles are my favorite. You can really make them your own by playing around with the ingredients & seasonings!
One thing I don’t include in this recipe is black salt (kala namak). A lot of tofu scramble recipes include it to give it an eggy flavor. It isn’t my favorite, but you could definitely add a pinch if you like it!
Heat some oil in a skillet over medium heat. Add the tofu and crumble with a wooden spoon. Add the dry seasonings and toss to combine. Cook down for 3-5 minutes, or until any extra liquid is cooked off.
Add the sun-dried tomatoes & spinach and toss until the spinach is wilted. Remove from the heat and add the vegan feta. Gently toss until combined.
step 2: wrap it up
Now, we can wrap these up. I used lavash from Trader Joe’s, but you can really use any type of wrap. A good old flour tortilla will definitely do the trick.
Add 1/2 of the tofu scramble to each wrap and roll to close them. Heat the remaining oil in a skillet over medium heat. Add the wraps (seam side down) to the skillet and cook until browned. Flip and brown the other side.
step 3: serve
Pull the wraps out of the skillet, cut in half and dig in!
These are great on their own, but I personally love mine with plenty of hot sauce & salsa.
This is a protein-packed, delicious breakfast that puts the original to shame – I hope!
tips & tricks
Depending on the wraps you use, this could easily make 4 wraps. If you use lavash like I did, you can serve each person 1/2 of a wrap to make 4 servings.
Switch up the filling depending on what you have on hand. Some other options are: avocado, vegan cheddar, sautéed kale, vegan breakfast sausage.
need more recipe inspo? check these out:
Tofu Scramble Breakfast Wraps (members only)
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 14-ounce block firm tofu drained & pressed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 4 tablespoons sun-dried tomatoes roughly chopped
- 2 handfuls spinach
- 1/4 cup vegan feta I used Follow Your Heart
- 2 wraps I used lavash
Equipment
Instructions
- Heat 1 tablespoon of oil in a skillet over medium heat. Add the tofu and crumble with a wooden spoon. Add the dry seasonings and toss to combine. Cook down for 3-5 minutes, or until any extra liquid is cooked off.
- Add the sun-dried tomatoes & spinach and toss until the spinach is wilted. Remove from the heat and add the vegan feta. Gently toss until combined.
- Add 1/2 of the tofu scramble to each wrap and roll to close them. Heat the remaining oil in a skillet over medium heat. Add the wraps (seam side down) to the skillet and cook until browned. Flip and brown the other side.
- Remove from the heat, slice in half and enjoy.
Notes
- Depending on the wraps you use, this could easily make 4 wraps. If you use lavash like I did, you can serve each person 1/2 of a wrap to make 4 servings.
- Switch up the filling depending on what you have on hand. Some other options are: avocado, vegan cheddar, sautéed kale, vegan breakfast sausage.
