Breakfast is absolutely, positively my favorite meal of the day! During the week, I generally keep it pretty simple. If you watch my Instagram stories, you’ll see that green smoothies are in constant consumption. It’s the easiest way to work in a good serving of fruits and veggies. However, on the weekends I let loose and whip up some of my favorite eats. It’s a time where I get creative and try new combinations. Much like this tasty Scrambled Tofu + Potato Breakfast Wrap!
Scrambled tofu is one of my favorite breakfasts to put together. It’s so customizable and easy to make. Often times, it’s also a good reason for me to utilize any veggies that have been hanging out in the fridge for too long. I’ve shared the ingredients for what I’ve used below, but feel free to add in or substitute as you prefer. There’s no right or wrong amount of veggies to add to your scrambled tofu. The more, the merrier!
Potatoes are another long standing favorite of mine. I mean really… who doesn’t love potatoes? They go so well with everything! Especially this breakfast wrap. Roasting these potatoes was really simple. I like my potatoes to be lightly crispy so after cutting them I patted each of them dry with a paper towel. Moisture breeds steam in the oven, so less moisture means more opportunity for crispiness! After patting the potatoes, I spaced them evenly on a baking pan lined with parchment paper. Next, I drizzled them with olive oil and seasoned them with salt, pepper, and sazòn seasoning. YUM!
When making a meal that has multiple components, it’s important that you try to do two things at once in order to maximize efficiency. Once all of your ingredients are prepped (ex: potatoes diced, seasonings measured), you’re ready to begin. I recommend starting with the potatoes first. Why? Because while those are cooking, you can start preparing your scrambled tofu. This way, you can have your potatoes and tofu cooking at the same time. See what I mean?!
Making this Scrambled Tofu + Potato Breakfast Wrap was so affordable. You can find all of the ingredients you’ll need at your local Harris Teeter. Below is a breakdown of what some of the ingredients cost. Some of them I already had (as you probably do too)! It’s important to note that prices may vary from store to store, but I figured this would be helpful in helping you gauge how much a meal like this might cost.
- 2 Harris Teeter Organic Yukon Gold Potatoes- $1.97
- 1 Green Bell Pepper- $0.99
- Large Flour Tortillas- $1.99
- Extra Firm Tofu- $2.69
- TOTAL: $7.64
This recipe makes enough for 3 servings, so in reality this meal only costs $2.55 per serving. Not bad, right? Much less expensive than eating out! A burrito such as this would cost you around $8-$10. It’s so nice to be able to make a quality and tasty meal at home. The leftovers aren’t too bad either! To reheat this, I simply placed the burrito in a non-stick pan over medium-low heat and covered it with a lid. I let each side warm for a few minutes before flipping it over. You could also toss the burrito in the microwave for a minute or so, but if you have the time, giving them a few minutes to crisp up on the stove makes it so much better!
I know you’ll love this breakfast burrito! It’s so easy to make and it’s the perfect way to utilize any veggies you have that need to be eaten! Hungry yet? Give this recipe a try and share your thoughts in the comments below!
This post was sponsored by the amazing people over at Harris Teeter! Thank you for supporting the brands that support me!
Scrambled Tofu + Potato Breakfast Wrap
- 2 Harris Teeter Organic Yukon Gold Potatoes diced into half inch pieces
- salt and pepper to taste
- ½ packet of sazòn seasoning
- 1-2 tbsp olive oil
- ¼ cup red onions diced
- ½ green pepper diced
- 3 large tortillas
- 1-2 handfuls fresh spinach
- salsa of choice for dipping
- 1 avocado pitted and sliced
- 1 roma tomato diced
- Preheat oven to 450°
- Pat dry your diced potatoes with a clean lint-free kitchen towel or paper towel to remove any excess water.
- On a large baking pan lined with parchment paper, evenly space the diced potatoes. Drizzle with olive oil and season with salt, pepper, and sazòn.
- Roast the potatoes in the oven for 20 minutes, rotating halfway through.
- While the potatoes are roasting, begin preparing your scrambled tofu. In a large pan over medium-low heat add a few drops of oil. Once heated add your tofu. Crumble it into medium-small chunks by hand (before placing it in the pan), or use the back of a fork to crumble while in the pan.
- Once the tofu resembles scrambled eggs, add in all scrambled tofu seasonings and nutritional yeast. Mix until well combined then transfer to a bowl to sit.
- Using that same pan, add in a few more drops of oil and sauté the onions and peppers over medium-high heat until lightly charred or browned. Stir frequently.
- Add back in the scrambled tofu along with 1-2 handfuls of spinach and diced tomatoes. Gently combine until the spinach is wilted.
- By now, your potatoes should be finished and removed from the oven.
- In a pan large enough, warm the tortillas over medium low heat for about 15-30 seconds on each side to soften them.
- Remove from heat and begin building your wraps with the roasted potatoes, sliced avocado, and scrambled tofu. Fold the left and right sides of the tortilla inward, then carefully fold in the top and bottom sides of the tortilla until the flaps are tucked under.
- Lightly brown the wraps on each side in a pan to keep the burrito from unfolding (optional). Enjoy with salsa or as is!