Tofu Scramble Wraps

Nutrition Notes

Ingredients

• 2 cups peeled and chopped sweet potatoes
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 medium lime, juiced
• 1 tablespoon coconut aminos
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 (14 ounce) package extra-firm tofu, drained
• 1 tablespoon nutritional yeast
• 1 tablespoon coconut aminos
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 pinch black salt
• 1 tablespoon water, or more if needed
• 4 ounces seitan, cut into chunks
• 1 small tomato, chopped
• 2 small avocados, diced
• 4 (8 inch) flour tortillas

Preparation

1. 1

   Step 1

   Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
2. 2

   Step 2

   Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
3. 3

   Step 3

   Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
4. 4

   Step 4

   While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
5. 5

   Step 5

   Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
6. 6

   Step 6

   Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.

7. Bon appetit!