Tofu Scramble Wraps Recipe

Tofu: Firm tofu is ideal for scrambling as it holds its shape well and absorbs flavors beautifully.

Olive oil: Used for sautéing, it adds a subtle richness to the dish.

Turmeric: This spice gives the scramble a vibrant color and a warm, earthy flavor.

Garlic powder: Adds a savory depth to the tofu scramble.

Onion powder: Enhances the overall flavor with a mild onion taste.

Spinach: Fresh spinach adds a nutritious and colorful element to the wraps.

Tortillas: Soft tortillas are perfect for wrapping up the flavorful tofu scramble.

When preparing the tofu, make sure to press it well to remove excess moisture. This will help achieve a better texture and allow the spices to adhere more effectively. Use a clean kitchen towel or paper towels to press the tofu, and place a heavy object on top for about 15-20 minutes. This step ensures that your tofu scramble is not watery and has a more satisfying bite.

• tofu - Substitute with chickpeas: Chickpeas can be mashed to a similar consistency and provide a good source of protein.

• olive oil - Substitute with coconut oil: Coconut oil has a similar fat content and can add a slight sweetness to the dish.

• turmeric - Substitute with curry powder: Curry powder contains turmeric and other spices that can add a similar color and flavor.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more robust flavor, though you may need to adjust the quantity.

• onion powder - Substitute with fresh onions: Fresh onions can add a similar flavor, though you may need to sauté them longer.

• spinach - Substitute with kale: Kale can provide a similar texture and nutritional profile.

• tortillas - Substitute with lettuce wraps: Lettuce wraps can be a low-carb alternative that still holds the filling well.

• Allow the tofu scramble to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.
• Place the cooled tofu scramble in an airtight container. If you plan to store the wraps assembled, wrap each one individually in plastic wrap or aluminum foil to maintain freshness.
• Store the tofu scramble in the refrigerator for up to 4 days. If you have wrapped the tortillas separately, keep them in a resealable plastic bag or airtight container.
• For longer storage, freeze the tofu scramble. Spread the scramble on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the scramble to a freezer-safe bag or container.
• To freeze assembled wraps, wrap each one tightly in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag or container to prevent freezer burn.
• When ready to eat, thaw the tofu scramble or wraps in the refrigerator overnight. Reheat the scramble in a skillet over medium heat until warmed through, or microwave the wraps for 1-2 minutes until heated.
• If reheating the wraps in the oven, preheat to 350°F (175°C) and bake for 10-15 minutes, or until heated through. This method helps maintain the texture of the tortillas.
• Add fresh spinach or other vegetables to the reheated wraps for added crunch and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the tofu scramble wraps in the skillet.
  3. Cover with a lid to retain moisture.
  4. Heat for about 2-3 minutes on each side, or until warmed through.
  5. For a crispier texture, you can lightly brush the wraps with olive oil before heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the tofu scramble wraps in aluminum foil to prevent them from drying out.
  3. Place them on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until thoroughly warmed.
  5. For a slightly crispy exterior, open the foil for the last 2-3 minutes of heating.

• Microwave Method:

  1. Place the tofu scramble wraps on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Microwave on high for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second increments until warm.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly brush the tofu scramble wraps with olive oil for extra crispiness.
  3. Place the wraps in the air fryer basket in a single layer.
  4. Heat for about 5-7 minutes, flipping halfway through, until they are hot and slightly crispy.

• Skillet: A flat-bottomed pan used for cooking the tofu scramble over medium heat.

• Spatula: A tool used to stir and mix the tofu and spices in the skillet.

• Knife: Used for chopping the spinach.

• Cutting board: A surface for safely chopping the spinach.

• Measuring spoons: Tools for accurately measuring the turmeric, garlic powder, and onion powder.

• Microwave: An appliance for warming the tortillas quickly.

• Microwave-safe plate: A plate used to hold the tortillas while warming them in the microwave.

• Serving plate: A plate for assembling and serving the tofu scramble wraps.

• Paper towels: Used for draining the tofu after it has been crumbled.

Prep ingredients ahead: Drain and crumble the tofu in advance. Chop the spinach and measure out the spices the night before.

Use one pan: Cook the tofu scramble and warm the tortillas in the same skillet to save on cleanup time.

Batch cooking: Double the recipe and store extra tofu scramble in the fridge for quick meals later in the week.

Microwave tortillas: Warm the tortillas in the microwave for 20 seconds instead of using a separate pan.