Vegan Bacon and Egg Wrap
Start your day right with our hearty Vegan Bacon and Egg Wrap—a plant-based twist on a classic breakfast favorite! Featuring a flavorful tofu scramble seasoned with nutritional yeast, turmeric, and black salt for an authentic "egg-y" flavor, this wrap is packed with protein and nutrients. Crispy vegan bacon, creamy avocado slices, sweet bursts of cherry tomatoes, and fresh spinach leaves come together in a warm, soft tortilla, with a zingy drizzle of sriracha for an extra kick. Ready in just 30 minutes, this easy and satisfying recipe is perfect for breakfast, brunch, or a quick, portable meal. Whether you're vegan or simply looking for a healthier, cruelty-free option, this wrap is a must-try!
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Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 2 tbsp Nutritional yeast
- 0.5 tsp Turmeric powder
- 0.5 tsp Garlic powder
- 0.25 tsp Black salt (Kala Namak)
- 0.25 tsp Salt
- 0.25 tsp Pepper
- 2 tbsp Unsweetened almond milk
- 2 tbsp Olive oil
- 6 slices Vegan bacon
- 4 Large flour tortillas
- 1 Avocado
- 10 Cherry tomatoes
- 2 cups Spinach leaves
- 2 tbsp Sriracha or hot sauce
Instructions
Drain the extra firm tofu and crumble it with your hands or a fork until it resembles scrambled eggs.
In a small bowl, mix nutritional yeast, turmeric powder, garlic powder, black salt, regular salt, and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the crumbled tofu and the spice mixture, stirring to coat evenly.
Pour in the almond milk and cook the tofu mixture for about 5-7 minutes, or until heated through and starting to brown on the edges. Remove from heat and set aside.
In a separate skillet, heat the remaining olive oil over medium heat. Cook the vegan bacon slices until crispy on both sides, about 3-4 minutes. Remove from heat.
While the bacon cooks, slice the avocado and cherry tomatoes. Set these aside.
Warm the flour tortillas in a microwave or on a skillet until soft and pliable.
To assemble, place a portion of the tofu scramble onto each tortilla, followed by a few slices of vegan bacon.
Top with avocado slices, cherry tomatoes, spinach leaves, and a drizzle of sriracha or hot sauce.
Fold the sides of the tortilla inwards, then roll them up tightly from the bottom to form a wrap.
Serve the wraps warm, optionally cutting them in half to serve more easily.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4614 mg | 201% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 52.7 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 3327 mg | 256% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 6294 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
