Spelt Breakfast Wrap with Scrambled Tofu

Quick, Satisfying & Plant-Based

If you’re after a fast and filling breakfast that doesn’t weigh you down, this is it. The spelt wrap gives a hearty base, while the scrambled tofu delivers serious protein and flavour. No eggs, no fuss—just bold taste and great texture.

You don’t need fancy skills or loads of time. It’s all done in under 20 minutes. Plus, it’s completely dairy-free and ideal for meal prepping your mornings.

Why You’ll Love This Wrap

This isn’t just a vegan alternative—it’s a full-on flavour experience. Turmeric gives the tofu a golden hue and subtle warmth, while tamari and nutritional yeast boost the savoury depth.

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It’s light, satisfying, and balanced with a little crunch from veg. Perfect for a quick grab-and-go breakfast or a lazy weekend brunch. Flexible, customisable, and genuinely tasty.

Print Recipe

High Protein

Spelt Breakfast Wrap with Scrambled Tofu

Author: Valentina Cuisine: British Courses: Breakfast Recipe Keys: H healthy wrap P plant-based Q quick breakfast T tofu scramble V vegan breakfast

Difficulty: Beginner Prep Time 10 mins Cook Time 7 mins Total Time 17 mins

Servings: 2 Estimated Cost: £ 3.50 Calories: 325

Best Season: Suitable throughout the year

Description

A healthy, flavour-rich breakfast wrap featuring spelt tortillas, golden scrambled tofu, and crisp veggies. Plant-based, protein-packed and ready in minutes.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 200 g Firm tofu (drained and pressed)
• 1 tbsp Olive oil
• ¹⁄₂ tsp Turmeric powder
• 1 tbsp Nutritional yeast
• 1 tbsp Tamari or soy sauce
• ¹⁄₄ tsp Black salt (kala namak) (optional for eggy flavour)
• ¹⁄₄ tsp Garlic powder
• 2 Spelt wraps or tortillas
• 1 Small avocado (sliced)
• ¹⁄₂ Red pepper (thinly sliced)
• ¹⁄₂ Cucumber (julienned)
• 1 handful Baby spinach or rocket
• pinch Black pepper (to taste)

Instructions

1. Crumble the tofu into a bowl using your hands or a fork until it resembles scrambled eggs.
2. Heat the oil in a non-stick pan over medium heat.
3. Add tofu to the pan, stir gently for 2 minutes.
4. Season the tofu with turmeric, nutritional yeast, garlic powder, and black salt (if using). Stir well.
5. Pour in tamari, stir for 3–4 more minutes until tofu is heated through and lightly golden.
6. Warm the wraps in a dry pan or microwave for 15–20 seconds until soft.
7. Layer the wraps with tofu scramble, avocado, red pepper, cucumber, and spinach.
8. Wrap it up, slice in half, and serve warm.

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 325kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 3g15%

Sodium 590mg25%

Potassium 520mg15%

Total Carbohydrate 28g10%

Dietary Fiber 6g24%

Sugars 3g

Protein 18g36%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• Don’t skip pressing the tofu—it removes excess water for better texture.
• For best results, use firm tofu. Silken won’t hold its shape.

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Substitutions & Storage:

Swaps:

• Use wholewheat or gluten-free wraps instead of spelt.
• Add hummus or vegan mayo for creaminess.
• Sub kale or lettuce if you’re out of spinach.

Storage:

• Wraps can be prepped and stored in the fridge for up to 2 days.
• Tofu scramble keeps well separately in an airtight container for up to 4 days.

Keywords: plant-based, quick breakfast, healthy wrap, vegan breakfast, tofu scramble

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