Scrambled Tofu Breakfast Wrap

This crunchy toasted scrambled tofu breakfast wrap is perfect for the weekends or even lunch time. It's full of flavour and you can prep all the fillings ahead of time.

PREP TIME 

5

minutes

 mins

COOK TIME 

2

minutes

 mins

SERVINGS 

1 person

INGREDIENTS

For the tofu scramble:

• 350 g block of firm tofu Divide in half and follow instructions

• 180 ml plant based milk

• 1 tsp turmeric powder

• 1/2 tsp Dijon mustard

• 1 tbsp nutritional yeast

• Salt & pepper to season

For the Zingy Avo

• 1/2 avocado

• 1 tbsp olive oil

• Salt & pepper

• 1 green chilli

• 1/2 tsp garlic powder

To make the wrap

• Handful cherry tomatoes

• Tortilla wrap

• 2 tbsp Sriracha mayo

INSTRUCTIONS

• Start by draining then halving the tofu, crumbling on half into a pan with a drizzle of olive oil, a pinch of the turmeric powder and fry on a low-medium heat for 3-4- minutes
  

• Meanwhile add the other 1/2 of the tofu block to a blender with the plant based milk, turmeric powder, nutritional yeast, dijon mustard and a good pinch of salt and pepper, blend until smooth then pour into the frying pan with the broken up tofu, stir until combined to create a scrambled egg texture
  

• Create the zingy avo mix by mashing all of the ingredients together
  

• After 2 minutes take the tofu off the heat then assemble the wraps with the avo, scrambled tofu, fresh tomatoes and sriracha
  

• Fold the wraps then add back to the frying pan and toast on each side until crunchy and enjoy