Tofu Scramble Breakfast Wrap

Method

1. 1

   Heat the oil in a non-stick pan and soften the onion and pepper over medium-high heat.

   4 min
2. 2

   Crumble the tofu into the pan with your hands into rough, egg-sized curds. Add the turmeric, cumin, paprika, nutritional yeast and a good pinch of salt and pepper.

3. 3

   Cook, stirring occasionally, until the tofu is golden and any liquid has evaporated. Stir in the black beans and spinach until the spinach wilts.

   5 min
4. 4

   Warm the tortillas in a dry pan for 20 seconds a side.

5. 5

   Spoon the scramble down the centre of each tortilla, top with salsa, fold in the sides and roll. Toast seam-side down for a minute to seal.

   1 min

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  How to make incredible vegan breakfast burritos at home

  Rainbow Plant Life · YouTube

• 

  How to Make Tofu Scramble & Breakfast Burrito

  The Vegan Zombie · YouTube

Substitutions

• Not vegan: replace the tofu with 5 eggs plus 3 egg whites, scrambled softly.
• Lower-carb: skip the tortilla and serve the scramble in a bowl over greens with avocado.
• Meal-prep: roll, wrap individually in foil and freeze; reheat from frozen in the oven at 190°C (375°F) for 25 minutes.