Recipes Everyday Cooking Vegan Breakfast and Brunch Tofu Scramble Wraps Be the first to rate & review! 1 Photo Let's be honest, we all loved grilled tortillas, and I honestly feel like this is the best breakfast I've eaten in my entire 24 years of life. Even if you aren't vegan, or vegetarian even, the flavors that pop out of this sandwich will make you fall in love with breakfast all over again. Fluffy tofu, sweet potatoes, creamy avocado, and slightly spicy green chili tops it all off. You won't want to pass on breakfast this morning. Top with green chili sauce. Submitted by The Vegan Red Princess Published on January 15, 2017 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 35 mins Total Time: 55 mins Servings: 4 Yield: 4 wraps Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Breakfast Potatoes: 2 cups peeled and chopped sweet potatoes ½ cup chopped onion ½ cup chopped green bell pepper 1 medium lime, juiced 1 tablespoon coconut aminos ¼ teaspoon garlic powder ¼ teaspoon ground black pepper Tofu Scramble: 1 (14 ounce) package extra-firm tofu, drained 1 tablespoon nutritional yeast 1 tablespoon coconut aminos ½ teaspoon garlic powder ¼ teaspoon ground black pepper 1 pinch black salt 1 tablespoon water, or more if needed 4 ounces seitan, cut into chunks 1 small tomato, chopped 2 small avocados, diced 4 (8 inch) flour tortillas Directions Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®). Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray. Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time. While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes. Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps. Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes. I Made It Print Nutrition Facts (per serving) 508 Calories 21g Fat 61g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 508 % Daily Value * Total Fat 21g 27% Saturated Fat 3g 17% Sodium 513mg 22% Total Carbohydrate 61g 22% Dietary Fiber 13g 45% Total Sugars 6g Protein 25g 50% Vitamin C 35mg 38% Calcium 408mg 31% Iron 8mg 46% Potassium 1002mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.