Tofu Scramble Wraps

Crunchy sweet potatoes, avocado, and a seitan and tofu scramble fill these on-the-go breakfast tortilla wraps that are totally vegan.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 508 Calories

Ingredients

• 2 cups peeled and chopped sweet potatoes
• 1 small tomato, chopped
• 1 tablespoon nutritional yeast
• 4 (8 inch) flour tortillas
• 1 medium lime, juiced
• 1 tablespoon coconut aminos
• 1 (14 ounce) package extra-firm tofu, drained
• 1 pinch black salt
• 1 tablespoon water, or more if needed
• 4 ounces seitan, cut into chunks
• 2 small avocados, diced
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon garlic powder
• 0.5 cup chopped onion
• 0.5 cup chopped green bell pepper
• 0.25 teaspoon garlic powder

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).

Step 2

Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.

Step 3

Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.

Step 4

While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.

Step 5

Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.

Step 6

Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.