Samosa Sweet Potato Breakfast Wraps with Tofu Scramble
25 min
Breakfast
Make-ahead
On-the-go
Servings
Total
25 minPrep
10 minCook
15 minContains
soy
Swap out
gluten
Free from
peanut
tree nut
sesame
Ingredients
Sweet potatoes
-
2medium sweet potatoes, cut into 2 cm cubes
-
1 tsp (5 mL)vegetable oil
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¼ cup (34 g)frozen green peas
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½ tspground cumin
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½ tspground coriander (optional)
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½ tspground turmeric
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½ tspdried fenugreek leaves (optional)
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1 pinchsalt
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1 pinchground black pepper
Tofu scramble
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1 tsp (5 mL)vegetable oil
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1medium onion, diced
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11 oz (325 g)firm tofu, drained
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1 tsp (3 g)ground turmeric
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1 tsp (3 g)garlic powder
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1 pinchsalt, plus more to taste
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1 pinchground black pepper, plus more to taste
Wrap assembly
-
3large soft tortillas
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1avocado, sliced
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1bell pepper, sliced
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2 tsp (10 mL)hot sauce(optional)
Directions
- For the samosa potatoes, use a steamer basket to steam the potatoes in a medium pot over high heat for 10 - 15 minutes, or until easily pierced with a fork.
- For the tofu scramble, heat the oil in a medium pan over medium heat. Add the onion and sauté until soft.
- Gently squeeze out any excess water from the tofu, then crumble the tofu into the frying pan using your hands.
- Add the turmeric, nutritional yeast, garlic powder, salt, and pepper to the tofu. Cook for 3 - 5 minutes, or until everything is heated through. Transfer to a plate.
- Back to the samosa potatoes, return the now-empty tofu pan to the stove and melt the coconut oil, then add in the soft potatoes. Panfry and mash the potatoes for 1 - 2 minutes.
- Then add the peas, cumin, coriander, turmeric, fenugreek, salt, and pepper. Cook for 2 minutes, then transfer to a plate.
- To assemble the wraps, add some potato filling and tofu scramble to the wrap, and top with avocado, and sliced peppers. Enjoy right away or place in an airtight container and take for breakfast the next day. Enjoy!
Storage
- Store the components separately in the fridge in airtight containers for up to 3 days.
- Store assembled wraps in the fridge for up to 12 hours or in the freezer for up to 1 month.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 50%
• medium sweet potato
• large soft tortilla
Proteins 20%
• frozen green peas
• firm tofu
• nutritional yeast flakes
Fruits & Veggies 30%
• medium onion
• avocado
• bell pepper
Calcium
• firm tofu
Fat
• vegetable oil
• vegetable oil
• avocado
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
I don't have nutritional yeast flakes, is the recipe going to be OK without that ingredient?
I love tofu scramble but the sweet potatoes elevate it to a new level! I love that you can meal prep this ahead of time and quickly assemble in the morning!
Theses wraps are so flavorful and comforting! They are perfect for a Saturday or Sunday brunch, and leftovers throughout the week are amazing!
Made this dish this morning. Delish! Even better, enough left over for breakfast 2 or 3 more times this week.
Hello, I just made these Wraps for lunch and there were soo delicious. This is defiantly a must-make-again. Greeting from Germany ;)
Just made them for dinner. Me and my husband loved them! Greetings from Netherlands 💓
I felt satisfied after eating it. It is one of the delicious dishes I ate. Lots of love from India.
Didn‘t eat it yet but I tried whilst cooking. Soo delicious!! Keep publishing these recipes, I always feel well nourished, happy and satisfied after eating! Greetings from Germany
One of our favorite go-to weeknight recipes.
Its really frustrating to have to search up the calories amd nutrition every time. Can you maybe add those??
Made the tofu scramble separate as just a dish for breakfast, and it was delicious. I did double the amount of turmeric and nutritional yeast for personal flavour choice, but awesome recipe!
Making your tofu scramble recipe for the 2nd time. We are newbies to tofu. My husband loved it. Thank you and I LOVE your YouTube channel ♥️♥️♥️
Thank you so much for this amazing recipe! 💕 My husband and I loved it. It was so flavorful and filling. We'll be making it again.
The tofu scramble is delicious! I didn't have a red onion so I swapped for a shallot and added some fresh garlic and it was superb! Will definitely make again!
ultimate yumminess!
everything perfectly thought through. will repeat over and over! and the scambled tofu may as well be served as such.
I only made the scrambled tofu from this recipe, because I was pressed for time during my lunch break. I loved it! I will definitely make again.
Wow, I never thought that I’d say this: this tofu scramble is even better than scrambled eggs🤣. Scrambled eggs can get wrong in so many ways, so it’s amazing to have a vegan version that is far more consistent. Moist yet chunky consistency with a delicious flavour that resembles egg yolk. Due to my type 1 diabetes, I excluded the pita wrapping and used a veganised pyttipanna (Scandinavian dish) instead of the sweet potato samosa. It became such a lovely weekend breakfast that was so simple to prepare in advance. Thank you PUL❤️
Great recipie! I’ve actually used the scrambled tofu recipe as a complimentary to have with other breakfasts whenever I’ve craved something savory and sweet at the same time😋
Great recipe! Made this many times and love it:)
Worth the effort! Sooo yummy and great for meal prep!
It was quite good, although I find I'd do it with only one sweet potato and more green peas the next time!
OMG! This is so yummy!!! Thank you!
This is an awesome combination! The wraps are very filling - enough for lunch / dinner. I like to add some carom seeds in the sweet potato mixture.
These look amazing, and I’m looking forward to making these this weekend :)! Do you think I could substitute the sweet potato with Japanese sweet potato?