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.
Heat a drizzle of oil in a small pan and add the tofu, nutritional yeast, turmeric and Himalayan black salt
Fry for 3-4 minutes over a medium heat, stirring frequently. Add a grind or two of pepper
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
On the bottom left quarter of the wrap next to the cut put the tofu scramble
Above the tofu in the top left quarter put the spinach and sliced tomato
On the top right corner put the halved slices of sausage and pieces of bacon
And on the final bottom right corner put a sprinkle of both the cheeses
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
Push down firmly on top of the wraps so everything holds together
Heat a drizzle of oil in a large frying pan or skillet
Gently add the folded wraps and cook for 4-5 minutes over a medium heat until the bottom is crisp and golden
Carefully flip and repeat with the other side.
Serve immediately. If you end up with leftovers they can be re-crisped in a frying pan or in the oven
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/