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vegan scramble wrap cut in half, so you can see the fillings
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5 from 3 votes

Vegan Scramble Wraps

You can make these vegan scramble wraps with tofu or tempeh! They are absolutely delicious with creamy, spicy blender jalapeño popper dip and tender pieces of broccoli. (gluten-free)
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast, brunch, lunch
Cuisine: American
Keyword: breakfast wrap recipe vegan, tempeh scramble recipe, vegan wrap recipe
Servings: 4
Author: Vegan Richa

Ingredients

For the Scramble

  • 14 ounces extra firm tofu pressed for 15 minutes and crumbled
  • 1 teaspoon oil
  • 1/4 cup onion chopped small
  • 1 clove garlic minced
  • 1/4 cup red bell pepper chopped small
  • 1/2 hot green chili finely chopped, such as Serrano, or use green bell pepper for less spicy
  • 1/2 medium tomato chopped small
  • 1/3 teaspoon salt or to taste
  • 1/4-1/2 teaspoon oregano or italian herb blend
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon mustard powder
  • a generous pinch Kala namak black salt, optional
  • 1/4 teaspoon turmeric for color, optional
  • 1 tablespoon nutritional yeast
  • salt and black pepper to taste

For the Jalapeño Popper Dip

  • 1/2 cup cashews soaked in hot water for 10 minutes
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon raw sugar
  • 2 teaspoon extra virgin olive oil
  • 2-3 teaspoons nutritional yeast
  • 3-4 slices pickled Jalapenos 1/2 jalapeno, if not pre-sliced

For the Wraps

  • 4 large tortillas use gluten-free, if needed
  • blanched broccoli florets
  • pickled jalapeno slices
US Customary - Metric

Instructions

Make the vegan scramble.

  • In a pan, heat oil on medium heat. Add onion, garlic, red bell pepper and chili pepper. Cook until onions are translucent. (4-5 minutes)
  • Add tomato, spices, herbs and mix well for a few seconds. Add crumbled tofu, nutritional yeast, and salt. Mix well. Cover and cook on medium heat until all the water is absorbed. (6-7 minutes). Season to taste with more salt and black pepper, if needed.

Meanwhile, make the jalapeño popper dip.

  • Blend all the jalapeño popper dip ingredients with a few tablespoons of water into a smooth, spreadable consistency. Taste and adjust salt, tang, and cheesy taste (nutritional yeast). You will need more of the vinegar, nutritional yeast etc if the dip is thin and has more water.

Assemble the wraps.

  • Warm the tortilla. Top with the creamy jalapeño popper dip. Place a few pickled jalapeños on the 2/3 line of the wrap, then sprinkle some breadcrumbs (optional, use gluten-free, if needed). Top with the scramble, then small broccoli florets. Sprinkle salt and pepper. Wrap up and serve with extra jalapeno popper dip on the side.

Video

Notes

Vegan scramble wraps are naturally gluten-free, as long as you use gluten-free wraps. For a nut-free version, use vegan cheddar or pepperjack shreds and some pickled jalapeños instead of the dip. Warm the wraps to melt the cheese.
To make with tempeh instead of tofu: Crumble 4 ounces of tempeh, and simmer in boiling water for 10 minutes. Drain and use. When you add the tempeh to the pan, also add 1/4 cup of water.
You can also add some vegan cheddar or pepperjack to these wraps, and warm in the oven or on a skillet to melt the cheese.
Add other veggies, like bell pepper and celery, to the scramble or to the wrap, for variation.

Nutrition

Serving: 1wrap | Calories: 312kcal | Carbohydrates: 31g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 1948mg | Potassium: 589mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1810IU | Vitamin C: 24mg | Calcium: 108mg | Iron: 5mg