Tofu Scramble Breakfast Wrap
- Dec 30, 2024
- 2 min read
Updated: Jul 25
Title: Tofu Scramble Breakfast Wrap
Servings 3 | Calories per serving: 342 kcal + Tortilla*
Ingredients
425 grams Extra Firm Tofu
3 cups Kale (stems removed)
1/4 Yellow Onion
1 container Mushrooms (227 grams)
1/4 cup Nutritional Yeast
2 tablespoons Turmeric
1/4 teaspoon Black Pepper
1 teaspoon Garlic Powder (choose garlic granules (no salt added))
3 100% Whole Wheat Tortillas*
1 teaspoon Grape Seed Oil
3 tablespoons Oil-based Pesto (choose a dairy free option) (my favorite choice: 3 greens pesto) or 360 kcal of any store bought dressing or sauce.
Recipe Instructions
Prepare the ingredients. Chop the onion. Separate the kale leaves from the stems. Chop the kale stems and leafs into very small pieces and strips. slice the mushrooms.
Heat a pan over medium heat and add 1 measured teaspoon of grape seed oil (don't forget to measure this!). Once hot, add the diced onion, kale stems, and mushrooms. Stir as needed to combine.
Next, remove the tofu from the package and drain the water over the sink. Remove the block of tofu and crumble it with your hands over the pan. Add the spices: nutritional yeast, turmeric, black pepper, garlic granules. Add the kale leafs (don't worry, they will cook down!). Cover with a lid for 5 minutes on medium heat. Remove the lid and cook until the juices in the pan are mostly gone.
Measure out 3 tablespoons of vegan pesto. Equally distribute this onto the 3 Tortilla's.
Turn off the burner and spoon evenly into the 3 tortillas.
Tips:
This recipe freezes well and is a great breakfast option for microwaving and then pan crisping in the mornings.
Storage: store the tofu mixture separate from the wraps as they will get soggy overnight.
*Picking a tortilla: Tortilla's vary wildly in calories. Aim to choose a tortilla that is large enough to fit your toppings and ideally until 200 kcal.
Want to make this more filling? Swap the tortilla for 250 grams of white potato or 200 grams of sweet potato.
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