Recipes

Mexican Breakfast Wraps

28 August 2020

These Mexican breakfast wraps are the kind of meal that makes you excited to get out of bed. Scrambled tofu seasoned with cumin and turmeric, smoky black beans, fresh avocado, and a generous spoonful of salsa, all wrapped up in a warm tortilla. They take 15 minutes and are packed with protein.

Ingredients

Makes 4 wraps

  • 300g firm tofu, drained and crumbled
  • 1 tin of black beans, drained and rinsed
  • 1 avocado, sliced
  • 4 large tortilla wraps
  • 4 tablespoons salsa (shop-bought or homemade)
  • Handful of fresh coriander
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper
  • Optional: hot sauce, lime wedges

Method

  1. Heat the olive oil in a pan over medium heat. Add the crumbled tofu, turmeric, cumin, smoked paprika, and garlic powder. Stir and cook for 5-6 minutes until the tofu is lightly golden and resembles scrambled eggs. Season with salt and pepper.
  2. In a separate small pan, warm the black beans with a pinch of cumin and salt for 2-3 minutes.
  3. Warm the tortillas in a dry pan or microwave for 20 seconds.
  4. Assemble: lay a tortilla flat, add a quarter of the scrambled tofu, a spoonful of black beans, slices of avocado, a spoonful of salsa, and fresh coriander. Fold and roll.

Make It Your Own

  • Add heat: A drizzle of sriracha or a few slices of fresh jalapeno.
  • Extra veg: Sauteed peppers, sweetcorn, or wilted spinach all work brilliantly.
  • Meal prep: Make the scrambled tofu and black beans ahead. Assemble wraps in the morning in under 3 minutes.
  • Protein boost: Sprinkle with hemp seeds or pumpkin seeds for extra nutrition.

These wraps prove that vegan breakfasts do not have to be boring. They are filling, flavourful, and a brilliant source of protein to start the day. For more quick meals, check out our peanut satay stir-fry.

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