Vegan Hearty Breakfast Wrap
Jumpstart your mornings with this vibrant and nutritious Vegan Hearty Breakfast Wrap, a satisfying plant-based meal packed with protein and flavor! Featuring a spiced tofu scramble infused with turmeric, nutritional yeast, and black salt to mimic the taste of eggs, this wrap is complemented by sautéed spinach, crunchy red bell peppers, creamy avocado, and juicy cherry tomatoes. All wrapped up in a soft whole wheat tortilla with a zesty drizzle of sriracha and a sprinkle of fresh cilantro, it’s the perfect balance of savory, spicy, and refreshing. Ready in just 25 minutes and ideal for busy mornings, this recipe is a deliciously wholesome way to kickstart your day while staying vegan and healthy! Keywords: vegan breakfast wrap, tofu scramble, plant-based breakfast, healthy morning recipes, quick vegan wraps.
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black salt (Kala namak)
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 cup Chopped spinach
- 0.5 cup Red bell pepper, diced
- 1 whole Avocado, sliced
- 2 pieces Whole wheat wraps
- 0.5 cup Cherry tomatoes, halved
- 1 tablespoon Sriracha or vegan hot sauce
- 2 tablespoons Cilantro, chopped
Instructions
Begin by crumbling the firm tofu into small pieces using your hands or a fork to create a scramble texture.
In a mixing bowl, combine the crumbled tofu with turmeric powder, nutritional yeast, garlic powder, black salt, and black pepper. Mix well to ensure the spices are evenly distributed.
Heat olive oil in a large non-stick skillet over medium heat. Add the spiced tofu scramble and cook for about 5 minutes, stirring occasionally.
Add the chopped spinach and diced red bell pepper to the pan and continue to cook for another 3-4 minutes, or until the vegetables are slightly tender and the spinach wilts.
While the tofu and vegetables are cooking, warm the whole wheat wraps in a dry skillet over low heat or in the microwave for about 30 seconds.
Lay a warm wrap on a flat surface and spread a few slices of avocado in the center.
Spoon an equal portion of the tofu scramble mixture over the avocado.
Top with cherry tomato halves, a drizzle of sriracha, and a sprinkle of chopped cilantro.
Fold over the sides of the wrap and roll it tightly from the bottom to the top, ensuring the filling is securely wrapped.
Repeat with the second wrap and serve immediately. Enjoy your delicious vegan hearty breakfast wrap!
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 13.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3078 mg | 65% | |
*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.
