Tofu Scramble Wraps
Description
Crunchy sweet potatoes, avocado, and a seitan and tofu scramble fill these on-the-go breakfast tortilla wraps that are totally vegan.
Ingredients
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2 cups peeled and chopped sweet potatoes
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1/2 cup chopped onion
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1/2 cup chopped green bell pepper
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1 medium lime, juiced
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1 tablespoon coconut aminos
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1/4 teaspoon garlic powder
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1/4 teaspoon ground black pepper
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1 (14 ounce) package extra-firm tofu, drained
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1 tablespoon nutritional yeast
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1 tablespoon coconut aminos
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1/2 teaspoon garlic powder
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1/4 teaspoon ground black pepper
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1 pinch black salt
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1 tablespoon water, or more if needed
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4 ounces seitan, cut into chunks
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1 small tomato, chopped
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2 small avocados, diced
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4 (8 inch) flour tortillas
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
2
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.
3
Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
4
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.
5
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.
6
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.