Vegan Tofu Scramble Wrap
A good breakfast should be filling, flavourful, and quick to prepare. This tofu scramble wrap ticks all the boxes, making it a great option for busy mornings. Crumbled tofu is cooked with spices to resemble scrambled eggs, then wrapped in a tortilla with vegetables and toppings for a meal that is both satisfying and portable.
The flavours are bold yet familiar, with turmeric giving the scramble a golden colour and nutritional yeast adding savoury depth. Wrapped up with fresh greens, salsa, or avocado, it makes a breakfast that is both hearty and wholesome.
This wrap is also highly adaptable, which makes it perfect for meal prep or customising to your taste.
Storage & Leftovers
Best eaten fresh, but the scramble can be stored in the fridge for 2–3 days. Reheat before wrapping.
Ingredient Swaps & Variations
– Add black beans or vegan sausage for more protein.
– Use a gluten-free wrap if needed.
– Include roasted peppers or spinach for extra flavour.
Serving Suggestions
Serve with salsa or hot sauce. Works well as a grab-and-go breakfast or a light lunch.
Mini FAQ
Q: Can I make the scramble ahead of time?
A: Yes, just reheat before assembling the wrap.
Q: Does it really taste like eggs?
A: It has a similar texture and flavour thanks to the seasoning.
Tofu Scramble Breakfast Wrap
Ingredients
- 1 block firm tofu, crumbled
- 1/2 tsp turmeric powder
- 1 tbsp nutritional yeast
- 1 cup mixed vegetables (e.g. peppers, spinach)
- 2 large whole wheat wraps
- Salt & pepper, to taste
Instructions
- Sauté crumbled tofu with turmeric and nutritional yeast for 3–4 minutes.
- Add vegetables and cook until just tender.
- Fill wraps with scramble, roll tightly, and serve warm.
