Published: by Nisha Melvani, RDN · This post may contain affiliate links · 12 Comments
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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.
this RECIPE
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 pairs well with these Crispy Roasted Potato Bites.
Jump to:
- 👩🏼🌾 Ingredients
- 🌯 Variations
- 📖 How to Make Tofu Scramble Wrap
- ✔️ Expert Tips
- 🙋🏽♀️ Recipe FAQs
- 🍽 Related Recipes
- 👩🏽🍳 Made This Recipe?
- 📖 Recipe
- 💬 Comments
👩🏼🌾 Ingredients
- 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.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, beans, chopped tomatoes, tempeh bacon, 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 aluminum foil or parchment paper and place them in a freezer-safe container for up to one month. Reheat them in a toaster oven, or conventional oven, at 375ºF until they are thoroughly heated through.
🙋🏽♀️ Recipe FAQs
What is kala namak?
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 lend 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.
Which brand of vegan cheese do you recommend?
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.
What is nutritional yeast?
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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👩🏽🍳 Made This Recipe?
Share yourEasy Tofu Scramble Wrap creation with me onInstagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Tofu Scramble Wrap
Nisha Melvani
Easy 20-minute Tofu Scramble Wrap made with the best tofu scramble you have ever tasted! Rich in plant-based protein and you even get your greens! The perfect fuel to start your day.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Main Course, Side Dish
Cuisine Vegan
Servings 6 wraps
Calories 484 kcal
Ingredients
For the tofu scramble:
- 14- or 16- ounces firm tofu 1 (14- or 16-ounce) block, 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
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
Serving: 1 Breakfast Burrito | Calories: 484kcal | Carbohydrates: 40g | Protein: 16g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 495mg | Potassium: 792mg | Fiber: 13g | Sugar: 3g | Vitamin A: 4665IU | Vitamin C: 52mg | Calcium: 320mg | Iron: 4mg
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Tried this recipe?Let me know how it was!
Share with @cookingforpeanuts or tag #cookingforpeanuts!
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Reader Interactions
Comments
Lisa
Made a double batch of this today for breakfast. Just the tofu scramble. It was DELICIOUS! I used spicy brown mustard instead of Dijon. Four guests and my husband and I all loved it. Will definitely make this again. For a double portion and using about 3/4 tsp of Kala namak, you’ll need another 1 tsp of salt (maybe more). I’m excited to make this again. There were no leftovers.Reply
Nisha Melvani, RDN
I'm so glad you enjoyed this one! I made this again yesterday!!! Thank you for leaving a salt recommendation. Have a great weekend.
Reply
VeganChoc
I absolutely loved this. I am definitely going to make it again but I am going to add it to a stir fry as it is that good.Thanks so much for sharing!
Reply
Nisha Melvani, RDN
Awww - I'm so happy to hear that. Thank you.
Reply
Amanda H
I love a tofu scramble for breakfast but this sauce has just elevated it to the next level! One thing I loved before going vegan was a cheesy egg sandwich and this is the best vegan alternative I have found so far! Definitely a comfort brekkie, will be making on repeat!Reply
Nisha Melvani
I'm so glad you like this recipe. Thank you.Reply
Abby B
This sauce is an absolute game changer!! We have been doing tofu scrambles for years but never thought to create a sauce instead of simply seasoning. Wow! This method really elevated what is already a staple in this household. You’re brilliant, thanks for sharing.Reply
Nisha Melvani
I'm so glad you enjoyed the sauce method. It makes a huge difference, I agree! Thanks for commenting.Reply
Primla Goddard
Great eggless breakfast burrito!
Suggest you get the kala namak as it really gives that taste of eggs to the tofu.Reply
Nisha Melvani
Yes, it makes a huge difference. Though it's still tasty without.Reply
Neena Chandiramani
Love anything to do with breakfast ❤️ this really grabs me!Reply
Nisha Melvani
This is one of my fave breakfasts! Enjoy.Reply
