Main image of Samosa Sweet Potato Breakfast Wraps with Tofu Scramble

Samosa Sweet Potato Breakfast Wraps with Tofu Scramble

25 min

Breakfast

Make-ahead

On-the-go
These savoury wraps are easy to make and assemble the night before, just pop them in the microwave the next morning, and you are good to go! You can also make the fillings ahead of time and assemble them the next day.

Servings

Total

25 min

Prep

10 min

Cook

15 min

Contains

Soy symbol

soy

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Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Tofu scramble

  • 1 tsp (5 g)
    refined coconut oil
  • 1
    medium red onion, diced
  • 11.4 oz (325 g)
    extra firm tofu, pressed
  • 1 tsp (3 g)
    ground turmeric
  • 1 tsp (3 g)
    nutritional yeast
  • 1 tsp (3 g)
    garlic powder
  • 1 pinch
    salt, plus more to taste
  • 1 pinch
    ground black pepper, plus more to taste

Sweet potatoes

  • 2
    medium sweet potatoes, cut into 2 cm cubes
  • 1 tsp (5 mL)
    refined melted coconut oil
  • ¼ cup (34 g)
    frozen green peas
  • ½ tsp (1 g)
    ground cumin
  • ½ tsp (1 g)
    ground coriander (optional)
  • ½ tsp (2 g)
    ground turmeric
  • ½ tsp
    dried fenugreek leaves (optional)
  • 1 pinch
    salt
  • 1 pinch
    ground black pepper

Wraps

  • 3
    pita wraps
  • 1
    red bell pepper, sliced
  • 1
    avocado, sliced
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Directions

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  1. For the samosa potatoes, steam the potatoes in a medium pot over high heat for 10 - 15 minutes, or until you can easily poke a fork through a large piece. Drain when ready.
  2. For the tofu scramble, heat the oil in a medium pan over medium heat. Add the onion and sauté until soft.
  3. Gently squeeze out any excess water from the tofu, then crumble the tofu into the frying pan using your hands.
  4. Add the turmeric, nutritional yeast, garlic powder, salt, and pepper. Cook for 3 - 5 minutes, or until everything is heated through. Remove from heat and transfer to a plate.
  5. Back to the samosa potatoes, return the same pan to the stove and melt the coconut oil, then add in the drained potatoes. Panfry and mash the potatoes for a few minutes, before adding the peas and all the cumin, coriander, turmeric, fenugreek, salt, and pepper. Stir to mix and heat through. Transfer to a plate.
  6. To assemble the wraps, add some potato filling and tofu scramble to the wrap, top with avocado, and sliced red peppers. Enjoy right away, or let everything cool before assembling, wrap in tin foil or place in an air-tight container and take for breakfast the next day. Enjoy!

Storage

  • Store in the fridge in an airtight container for up to 3 days.
  • Reheat fillings on the stove or in the microwave.
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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 21%

• pita wrap

Proteins 19%

• extra firm tofu

• nutritional yeast

• frozen green peas

Fruits & Veggies 60%

• medium red onion

• medium sweet potato

• red bell pepper

• avocado

Calcium

• extra firm tofu

Fat

• refined coconut oil

• refined melted coconut 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.

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Discussion & Rating

Rate this post

Zoe - Sept. 1, 2021, 8:04 p.m.

Its really frustrating to have to search up the calories amd nutrition every time. Can you maybe add those??

PUL Team - Sept. 2, 2021, 3:42 a.m.

Hey there, Zoe! Thank you for the feedback. You can find the approximate nutrition information for our recipes by clicking on the "show nutrition info" button below the recipe. Kindly note that as the disclaimer mentions, this is just an estimate and if you need specific nutrition information due to a medical condition, please consult with a healthcare professional, such as a dietitian or physician. We hope this helps for now 🙂

Reply
Lisa - Aug. 31, 2021, 4:02 p.m.

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!

PUL Team - Sept. 1, 2021, 2:27 a.m.

So glad you enjoyed the tofu scramble, Lisa, thank you for sharing!

Reply
Elizabeth P - Aug. 28, 2021, 7:21 p.m.

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 ♥️♥️♥️

Reply
Marie - Aug. 23, 2021, 8:12 p.m.

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.

PUL Team - Aug. 25, 2021, 7:22 a.m.

Oh so lovely, Marie, thank you for the kind words!

Reply
Kaitlyn - Aug. 22, 2021, 3:26 p.m.

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!

Reply
Roza Rozmus - July 27, 2021, 5:39 p.m.

ultimate yumminess!
everything perfectly thought through. will repeat over and over! and the scambled tofu may as well be served as such.

PUL Team - July 29, 2021, 2:08 a.m.

So glad you're enjoying the recipe, Roza, thanks a bunch 🤩

Reply
Chris - July 20, 2021, 9:17 a.m.

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.

Reply
Louise Magnusson🇸🇪 - July 16, 2021, 8:31 a.m.

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❤️

PUL Team - July 18, 2021, 2:19 a.m.

We appreciate the review so much, Louise, it means so much! The thanks is to you 💖

Reply
Summer - July 10, 2021, 11:26 a.m.

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😋

Reply
Michalina - July 9, 2021, 4:41 p.m.

Great recipe! Made this many times and love it:)

Reply
Alexxis - July 8, 2021, 10:49 p.m.

Worth the effort! Sooo yummy and great for meal prep!

PUL Team - July 11, 2021, 2:49 p.m.

So glad the labour of love was worth it! Thank you, Alexxis ✨

Reply
Cris S - June 5, 2021, 5:11 p.m.

It was quite good, although I find I'd do it with only one sweet potato and more green peas the next time!

Reply
Carole - May 31, 2021, 4:19 p.m.

OMG! This is so yummy!!! Thank you!

Reply
Madhura - April 29, 2021, 8:20 a.m.

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.

PUL Team - May 1, 2021, 6:17 a.m.

Ooo that sounds delicious, Madhura, thank you!

Reply
Anu - April 23, 2021, 2:51 p.m.

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?

PUL Team - April 24, 2021, 3:28 a.m.

Hey Anu! We haven't tested it out, but imagine that would work. Happy cooking 🤩

Reply