Easy 20-minute Tofu Scramble Wrap made with the best tofu scramble you have ever tasted! This breakfast burrito is a healthy eggless alternative to the typical indulgent burrito. Plus, it's rich in plant-based protein, and you even get your greens! It's the perfect fuel to start your day.
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This tofu scramble breakfast burrito is so delicious that you will likely want to make a batch. Luckily, they are meal-prep friendly, and you can freeze them for up to one month. The tofu scramble is perfectly seasoned, with a firm yet creamy texture, and tastes just like real scrambled eggs!
This scrambled tofu breakfast wrap recipe was inspired by my Easy Cheesy Vegan Quesadillas and my High-Protein Vegan Omelette that never sticks to the pan. It pairs well with these Crispy Roasted Potato Bites.
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👩🏼🌾 Ingredients
- Firm tofu is the preferred choice for this recipe, but extra-firm tofu works too. Press the tofu for 10 minutes beforehand for the best results. Otherwise, it will take longer to brown in the skillet.
- Nutritional yeast is essential for a realistic tofu scramble that tastes like an egg! It helps replicate that eggy and cheesy umami flavor.
- Kala namak (Indian black salt) gives the tofu an egg-like flavor, similar to the yolk of a hard-boiled egg. While you can skip this ingredient, I highly recommend getting your hands on some for making this recipe. It is a game-changer.
- Nondairy milk: Use unsweetened oat, soy, almond, or cashew milk.
- For the breakfast burrito: add kale/spinach, vegan cheese, and avocado as desired.
See the recipe card for quantities.
🌯 Variations
- Spicy - add a pinch of crushed red pepper while cooking the tofu, or mix one-half teaspoon sriracha or hot sauce into the eggy sauce
- Oil-free - Skip the olive oil and cook the tofu in a nonstick skillet. Add the eggy sauce as soon as it starts to stick to the pan. Omit the vegan cheese if making a burrito.
- Gluten-free - skip the wrap and serve your tofu scramble with a side of roasted veggies instead, or use gluten-free tortillas
- Burrito filling variations- avocado spread, salsa, green lettuce, tomato beans, chopped tomatoes, tempeh bacon, edamame guacamole
This Best Curried Chickpea Salad also makes an excellent filling for a burrito or wrap! Or you can visit my Vegan Tofu Recipes page for easy high-protein tofu recipes.
📖 How to Make Tofu Scramble Wrap
Step 1. Press the tofu for 10 minutes beforehand. Break the pressed tofu into about 1-inch chunks using your hands or a fork.
Step 2. Whisk the nondairy milk, nutritional yeast, Dijon, turmeric, paprika, garlic powder, onion powder, and kala namak in a medium bowl.
Step 3. Cook the tofu in a nonstick skillet over medium-high heat until golden brown. Add the eggy sauce and cook until the desired texture. Season with salt and pepper to taste.
Step 4. Make a tofu scramble breakfast burrito with sautéed kale or spinach, avocado, and vegan cheese. Heat the burrito on both sides until the cheese is just melted.
✔️ Expert Tips
- Use a large nonstick skillet for cooking the tofu. This way, you will use less oil, or you can skip the oil altogether. Plus, in a larger pan, you can spread the tofu in a single layer so it browns more quickly, instead of steaming.
- Storage: Refrigerate any leftover scramble in an airtight container for up to 4 days. Or freeze it for up to one month. (Note: freezing tofu gives it a spongier consistency, more similar to chicken.)
- To freeze: You can also freeze the breakfast burritos. (Don't add the avocado if you plan on freezing them.) Wrap them individually in aluminium foil or parchment paper and place them in a freezer-safe container for up to one month. Reheat them in a toaster oven or a conventional oven at 375ºF until they are thoroughly heated through.
🙋🏽♀️ Recipe FAQs
Kala namak (also known as Indian black salt, or Himalayan black salt) is a volcanic salt made of sodium chloride (regular salt) and sulphuric compounds. The sulphuric compounds contribute to its rich umami flavor profile, likened to boiled egg yolks, making it the perfect ingredient for mimicking eggs in vegan dishes. Try it in vegan carbonara or mayonnaise, or use it for seasoning roasted veggies, potatoes, or chickpeas.
I use Daiya American-style slices for these breakfast burritos, but you can also use cheese-style shreds. Violife, Follow Your Heart, Vitalite, and Koko also make good vegan cheese alternatives.
Nutritional yeast, also called "nooch," adds a cheesy, nutty flavor to a dish. It is made from deactivated Saccharomyces Cerevisiae, the same yeast species as common baker's or brewer's yeast. Two tablespoons of enriched nutritional yeast typically have about 6 grams of protein, plus the supplemented brands are loaded with essential B vitamins, including B12. You can find it at Whole Foods, Sprouts, Costco, Amazon, or most health food stores.
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Tofu Scramble Wrap
Ingredients
For the tofu scramble:
- 14 to 16 ounces firm tofu preferably pressed
- ½ cup unsweetened nondairy milk (oat, soy, almond, or cashew)
- 3 tablespoons nutritional yeast
- 1 ¾ teaspoons Dijon mustard
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ to ½ teaspoon kala namak (optional)
- 1 tablespoon olive oil (optional)
- Salt to taste
- Freshly ground black pepper to taste
For the wrap:
- 6 large tortillas (10 to 12 inches)
- 12 slices vegan cheese or 2 cups cheeze shreds
- 3 small avocados sliced
- 4 cups chopped fresh kale or spinach, sautéed in olive oil
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Instructions
- Crumble tofu: Break the pressed tofu into about 1-inch chunks using your hands or a fork. Set aside.
- Make eggy sauce: In a medium bowl, mix the nondairy milk, nutritional yeast, Dijon mustard, turmeric, paprika, garlic powder, onion powder, and kala namak.
- Cook tofu: Heat the oil over medium-high heat in a large nonstick skillet. Transfer the tofu chunks to the pan in a single layer. Cook undisturbed for 3 minutes. Cook the tofu for about 4 minutes more, or until lightly golden, stirring frequently. Be careful to toss gently so the tofu does not crumble too much.
- Add the sauce and mix gently, folding the tofu into the sauce. Cook for about 2 more minutes, or until the desired consistency.
- Wrap: Place two slices vegan cheese, or one-third cup cheeze shreds, onto a tortilla. Top with avocado, and sautéed kale. Divide the tofu scramble evenly among the wraps, and fold.
- Optional: Heat the wraps in a nonstick skillet over medium-heat for about 2 minutes on each side, or until the cheese in just melted, and the tortillas are golden brown.
Notes
- Firm tofu is the preferred choice for this recipe, but extra-firm tofu works too. Press the tofu for 10 minutes beforehand for best results.
- Kala namak (Indian black salt) gives the tofu an egg-like flavor, similar to the yolk of a hard-boiled egg. While you can skip this ingredient, I highly recommend getting your hands on some.
- Oil-free - Skip the olive oil and cook the tofu in a large nonstick skillet. Add the eggy sauce as soon as it starts to stick to the pan. Omit the vegan cheese.
- Storage: Refrigerate any leftover tofu scramble in an airtight container for up to 4 days. Freeze breakfast burritos (minus avocado) for up to 1 month. Wrap them in aluminum foil or parchment paper and place them in a freezer-safe container. Reheat in a toaster oven, or conventional oven, at 375ºF until thoroughly heated through.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Leslie says
So delicious, easy and satisfying.
Nisha Melvani, RDN says
Thank you! So glad you enjoyed this tofu scramble.