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This folded breakfast wrap might not change your world but it'll definitely change the way you see folding wraps! This vegan breakfast version is filled with tofu eggs, vegan sausage, bacon and cheese, spinach and tomato. It's super easy, filling and SO delicious to eat! #breakfastwraps #veganbreakfast #vegansausages #veganbacon #tofuscramble #tofueggs #plantbased #highproteinveganbreakfast | Recipe on thecookandhim.com

Vegan Folded Breakfast Wraps

Prep: 30 mins | Cook: 15 mins | Total: 45 mins | Quantity: 4 wraps

Ingredients

Tofu Scrambled Eggs:

  • 1/2 block of firm tofu
  • 1 tblsp nutritional yeast
  • 1/4 tsp turmeric
  • large pinch Himalayan black salt (see note)
  • drizzle of olive oil

Assembly:

  • 4 vegan sausages – cooked and halved
  • 4 pieces vegan bacon – cooked
  • Couple of handfuls of spinach
  • 2 large tomatoes – sliced
  • 1/2 cup (40g) vegan cheddar – grated
  • 1/2 cup (40g) vegan mozzarella – shredded
  • 4 large tortilla wraps
  • drizzle of oil

Instructions

  1. To make the tofu scramble, drain the water from the tofu, gently pat dry with some kitchen towel, put into a bowl and mash with a fork until you get a texture resembling scrambled eggs.
  2. Heat a drizzle of oil in a small pan and add the tofu, nutritional yeast, turmeric and Himalayan black salt
  3. Fry for 3-4 minutes over a medium heat, stirring frequently. Add a grind or two of pepper
  4. Once you've got all your fillings ready, construction is really simple! Start by laying out your wraps on a flat surface. You can make one at a time or fill them all quarter by quarter if you have space
  5. On the bottom left quarter of the wrap next to the cut put the tofu scramble
  6. Above the tofu in the top left quarter put the spinach and sliced tomato
  7. On the top right corner put the halved slices of sausage and pieces of bacon
  8. And on the final bottom right corner put a sprinkle of both the cheeses
  9. To fold start with the quarter with the tofu scramble and fold over the tomatoes. Then work clockwise to fold each quarter over the next so you're left with a large triangle
  10. Push down firmly on top of the wraps so everything holds together
  11. Heat a drizzle of oil in a large frying pan or skillet
  12. Gently add the folded wraps and cook for 4-5 minutes over a medium heat until the bottom is crisp and golden
  13. Carefully flip and repeat with the other side.
  14. Serve immediately. If you end up with leftovers they can be re-crisped in a frying pan or in the oven

Notes

  • Only use the Himalayan black salt if you want to replicate the eggy flavour of scrambled eggs. Otherwise just season with normal salt

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-folded-breakfast-wraps/