Scrambled Breakfast Wrap with Tofu and Veggies

A normal breakfast for J consists of oats, chia seeds, hemp hearts, and fruit – but not today. On a Saturday morning with extra time on her hands this vegan breakfast wrap hatched. Well, it didn’t actually hatch because there are no eggs. But it sure as hell looks like it! Loaded with protein and veggies, this tofu scramble spin-off is a tasty treat to start your day!

tofu scramble veggies

Contrary to the popular egg-sausage-cheese roll-ups, this burrito contains beneficial nutrients in the spices. Turmeric has powerful antioxidant properties and is linked to improved brain function; while Cardamom helps manage cholesterol levels and supports dental, gastrointestinal, AND heart health. Both have anti-inflammatory properties and are believed to aid in protection against cancers and other diseases according to small studies. Why wouldn’t you want to start your day off with this Nomz?

tofu scramble

This dish is super quick to make and perfect for a weekend brunch! Let us know what you think… did the tofu fool you into thinking you were eating eggs? We hope so!

Beer Pairing: Okay, we don’t want to completely support beer-ism… so we’re gonna leave one out for breakfast. HOWEVER, might we suggest a tasty orange juice-champagne mimosa on a Saturday or Sunday brunch with this one? ;) We also just discovered kombucha-champagne mimosas, and boy are they goooood!

For the Tofu
1 block extra firm tofu
1 tbsp lemon juice
1 tbsp olive oil
¼ tsp turmeric

For the Rest
½ tbsp olive oil
¼ white onion
1 red bell pepper
3 large handfuls of spinach
1 tsp garlic powder
½ tsp thyme
¼ tsp cardamom
pinch of salt
black pepper to taste
1 ½ tbsp nooch*
4- 8″ Flour Tortillas

Drain tofu and squeeze out as much water as you can with your hands. Wrap it in a thick layer of paper towel and set between two plates. Let sit for about 30 minutes to soak up more water. Dice the onion and pepper.

When the tofu has dried out a good amount, turn your oven on broil. Dice the tofu into large squares. Place the pieces in a baking dish with the lemon juice, olive oil, and turmeric. Mix it around to cover all the pieces and broil for 10 minutes – flipping the once after 5 minutes. When it’s done, use a fork and knife to scramble.

While it’s in the oven, preheat oil in a pan over low-medium heat. Add the onions and pepper. Saute until soft about 5 minutes then throw in the spices. Once fragrant, mix in the tofu and nooch. Saute another 3 minutes, then fold in spinach. Cover to help it cook quicker and stir frequently until fully cooked.

Serve in a warm tortilla with your favorite hot sauce.


*Read more about nooch here.

If you want to make this the night before, don’t be afraid to throw it in the fridge and heat it up in the morning for a quick, healthy bite on your way out the door. Though I don’t advise storing it for longer than a day.

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