Easy Vegan Tofu Scramble Wrap with Vegetables & Dill—Healthy Breakfast or Lunch
Looking for a quick, protein-packed meal you can whip up in 25 minutes that’s both vegan and satisfying? This tofu scramble wrap with fresh vegetables and fresh dill is your new go-to! It’s a plant-based twist on a classic breakfast wrap, made with crumbled tofu, sautéed bell peppers, onions, sun-dried tomatoes, and a sprinkle of aromatic dill for a burst of flavor. Then it’s wrapped up with kale and avocado and served with salsa. Yum! Whether you’re following a vegan diet, living vegetarian, or just trying to eat more whole plant foods, this easy tofu wrap is perfect for breakfast, lunch, or even a light dinner. Ready in under 20 minutes and totally customizable—this is healthy comfort food at its best. Make this recipe gluten-free by using a gluten-free wrap.
Who needs eggs when you can feast on this hearty, vegan veggie scramble! Crumbled tofu seasoned with turmeric and nutritional yeast is the protein-rich, nutritious, and delicious base for this scramble. These easy, hearty breakfast wraps are so fabulously satisfying and delicious, they will soon be your go-to favorite breakfast meal for weekends, brunches, or even lunch or dinner! You can even do meal prep on this vegan egg scramble recipe, preparing four nice little wraps to warm up and enjoy for breakfast during the week, or tote along for a savory, nutritious meal during the day. It is one of my very own favorite breakfasts on a glorious Saturday morning. I’ve always got dill growing in my herb garden, just for recipes like this one!
Description
Whip up this easy vegan tofu scramble wrap loaded with sautéed vegetables and fresh dill. Perfect for a healthy vegetarian breakfast or quick lunch!
Tofu Scramble:
Toppings and Wrap:
- Heat olive oil in a skillet or sauté pan.
- Add onions, garlic, and bell pepper and sauté for 5 minutes.
- Crumble drained tofu in your hands, and add to the skillet.
- Stir in nutritional yeast, turmeric, seasoning salt, black pepper, and sun-dried tomatoes, stirring and sautéing for about 3-4 minutes, until vegetables are tender.
- Remove from heat and stir in fresh dill.
- Place one tortilla or wrap on a serving plate, and arrange one-fourth of the scramble (generous ½ cup) in center of wrap. Arrange ¼ cup baby kale or spinach leaves and ¼ small sliced avocado over scramble. Drizzle ¼ cup salsa over the top (or serve on the side). Roll up wrap. Repeat to make 4 wraps.
- Serve immediately.
Notes
Make this recipe gluten-free by using gluten-free wraps.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7 g
- Sodium: 775 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Carbohydrates: 44 g
- Fiber: 11 g
- Protein: 19 g
10 Plant-Based Breakfast Recipes
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