Spicy Tofu Breakfast Wrap
A hearty, healthy vegan breakfast wrap made with spicy tofu, avocado and sweetcorn. For those that fancy a breakfast different to your classic toast or porridge, or prefer savoury over sweet, this spicy tofu breakfast wrap is perfect. It also works beautifully for brunch or lunch!
You know that I love easy recipes, so I wanted to keep this as simple for you to begin your day. I know I certainly don’t have the energy to be doing anything too complicated when I’m hungry for my first meal of the day.
After frying some spring onions, crumble in a block of tofu into the pan, add the sweetcorn, chopped tomatoes, milk, pinch of cayenne and sriracha, for a delicious wrap filling.
Cook for around 5 minutes and add in the chopped coriander and lime (or lemon) juice. I always love to add citrus to spicy foods as it really compliments it beautifully, making it feel extra fresh.
Meanwhile heat the tortillas (either in the oven, microwave or on a dry frying pan) and chop up the avocado. You can either add the lime/lemon to the avocado at this point or squeeze directly on to your tortilla during assembly.
Assembly time. Get your wrap, add in the tofu mixture, avocado, coconut yoghurt and a sprinkling of vegan cheese. Rolling the wrap can be tricky, especially if you overfill it like I always do, but practice makes perfect!
This wrap is the perfect starting point to adapt your own versions, using up ingredients from the fridge, what is seasonal, or your favourite vegewtables, pulses, spices and toppings. If you’re looking for new vegan recipes to try, hopefully this can be a great starting point for so many different versions.
Did you make this spicy breakfast wrap recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
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Spicy Tofu Breakfast Wrap
Ingredients
- 2 tortillas wraps
- 3 spring onions (could use a red onion if prefer, finely chopped)
- 6 cherry tomatoes (or 2 standard tomatoes, chopped)
- 300g block of tofu
- 3 tbsp frozen sweetcorn (or a small tin of sweetcorn, drained )
- 1 tbsp non-dairy milk
- squeeze of sriracha (optional)
- 1 lime (juice of (or lemon))
- 1 avocado (halved and skin removed)
- 2 tbsps coconut yoghurt
Instructions
- Fry the chopped spring onion with a dash of oil over medium heat until softened.
- Crumble the block of tofu into the pan with your hands. Add the sweetcorn, chopped tomatoes, milk, pinch of cayenne pepper and salt to taste.
- Squeeze in some sriracha if using. Stir through, cook for about 5 mins, then stir in the chopped coriander and squeeze in half of a lime (or lemon).
- Meanwhile heat the tortillas for a couple of minutes in a pre heated oven, a microave or in a frying pan.
- Whilst the tortillas are heating through, slice the avocado.
- Remove tortillas from the oven. Now it’s time to assemble! First top the wrap with the spicy tofu mix, next the avocado, squeeze the rest of the lime over, a dollop a spoon of yoghurt and some grated vegan cheese (if using). Carefully roll up and serve.
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Nutrition
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4 comments
Taryn
Outstanding! Such a unique dish and is now a new favorite in our house.
Linda
YUM!!!! This was so delicious! I am going to definitely keep this on rotation at my home. Instead of burritos I made them into breakfast tacos so I wouldn’t have to worry about the folding (because I always overfill). I wish restaurants near me would sell breakfast tacos like this for vegans. So easy yet so darn delicious!!!
Bill
Tofu comes in lots of different sizes, 400g, 300g, 225g etc what weight is a block of tofu for this recipe?
Madeleine OliviaAuthor
300g block!