Speedy Southwest Tofu Scramble Wraps
Quick and easy, these Southwest Tofu Scramble Wraps are perfect for a healthy breakfast or light lunch. Made with crumbled tofu, colorful vegetables, and flavorful spices, they're a satisfying and vibrant meal.
Equipment
- Large non-stick skillet
Ingredients
Main Ingredients
- 1 block (14 oz) firm or extra-firm tofu pressed and crumbled
- 1 tablespoon olive oil
- 1/4 cup red onion
- 1 bell pepper any color, finely diced
- 1/4 cup corn fresh or frozen
- 1/4 cup black beans canned, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric for color, optional
- Salt and black pepper to taste
- 2 large whole-wheat tortillas
- 2 tablespoons salsa for serving
Optional Garnishes
- fresh cilantro
- avocado slices
- plant-based sour cream a dollop of
Instructions
Cooking Steps
- Heat olive oil in a non-stick skillet over medium heat.
- Sauté the chopped red onion and diced bell pepper for 3-5 minutes until softened.
- Add the crumbled tofu, corn, and black beans to the skillet.
- Sprinkle with chili powder, cumin, turmeric (if desired), salt, and pepper.
- Cook for 7-10 minutes, stirring occasionally, until the tofu is heated through and slightly browned.
- Warm the whole-wheat tortillas according to package directions.
- Divide the tofu scramble evenly between the two warmed tortillas.
- Top each with salsa and any desired optional garnishes.
- Fold or roll up the tortillas and serve immediately.
Notes
For an extra kick, add a pinch of cayenne pepper with the other spices.