This satisfying wrap makes the perfect start to the day — full of protein, fiber, and healthy fats to keep you fueled for hours. The tofu scramble is seasoned with turmeric and black salt for a mild “eggy” flavor, paired with fresh vegetables, creamy avocado, and a touch of salsa for a Mediterranean twist. Quick to make, easy to pack, and ideal for anyone looking to eat clean and stay energized.
Yield: 2 serving | Prep time: 10 minutes | Cook time: 10 | Total time: 20 minutes
Ingredients:
- 2 whole-grain tortillas
- ½ block (7 oz / 200 g) firm tofu, crumbled
- ½ cup black beans, drained and rinsed
- ½ cup baby spinach, chopped
- ½ cup diced bell peppers
- ¼ cup diced red onion
- 1 teaspoon olive oil
- ½ teaspoon turmeric powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black salt (optional, for an eggy taste)
- 2 tablespoons salsa
- ½ avocado, sliced
- 1 teaspoon hot sauce (optional)
Instructions:
- Heat olive oil in a skillet over medium heat. Add onions and bell peppers, and cook for 3 minutes until softened.
- Add crumbled tofu, turmeric, garlic powder, and black salt. Stir well and cook for 5 minutes, letting the flavors combine.
- Add black beans and spinach, and continue cooking for 2 more minutes, until the mixture is heated through.
- Warm the tortillas in a dry pan. Fill each with tofu scramble, avocado slices, and salsa.
- Roll tightly and serve warm — or wrap it up for a healthy breakfast on the go.
Nutrition (per serving):
Calories: 400 | Protein: 16 g | Carbs: 40 g | Fat: 20 g |
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