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Samosa Sweet Potato Breakfast Wraps with Tofu Scramble
25 min
Breakfast
Servings
Total
25 minPrep
10 minCook
15 minContains
soy
Swap out
gluten
Free from
peanut
tree nut
sesame
Ingredients
Samosa sweet potatoes
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2medium sweet potatoes, cut into 2 cm cubes
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1 tsp (5ml)vegetable oil
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¼ cup (35g)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 pinch tspsalt
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1 pinch tspground black pepper
Tofu scramble
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1 tsp (5ml)vegetable oil
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1medium onion, diced
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11 oz (325g)firm tofu, drained
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1 tsp (3g)ground turmeric
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1 tsp (3g)garlic powder
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1 pinch tspsalt, plus more to taste
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1 pinch tspground black pepper, plus more to taste
Wrap assembly
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3large soft flour tortillas
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1avocado, sliced
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1bell pepper, sliced
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2 tsp (10ml)hot sauce(optional)
Directions
- Steam the sweet potatoes in a medium pot using a steamer basket over high heat for 10-15 minutes, or until easily pierced with a fork.
- Meanwhile, 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.
- Then add the remaining tofu scramble ingredients. Cook for 3 - 5 minutes, or until everything is heated through. Transfer to a plate.
- Return the now-empty pan to the stove. Add the cooked potatoes and oil. Panfry and mash the potatoes for 1 - 2 minutes.
- Then add the remaining samosa sweet potato ingredients. Cook for 2 minutes, then transfer to a plate.
- To assemble the wraps, add some potato filling and tofu scramble to the wrap. Top with avocado, and sliced peppers. 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
Watch it step-by-step!
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 56%
• medium sweet potato
• large soft flour tortilla
Proteins 17%
• frozen green peas
• firm tofu
• nutritional yeast flakes
Fruits & Veggies 27%
• medium onion
• avocado
• bell pepper
Calcium
• firm tofu
Fat
• vegetable oil
• vegetable oil
• avocado
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
Great. Nut just for breakfast! Used edamame because i had no peas in stock. I guess its great with any vegetables
Incredibly great & Super healthy!!!!!
Quick and delicious!
Took 20+ minutes to steam sweet potato. If I'd known they would be mashed anyway I would have cut into smaller pieces. My first time of trying any type of tofu and I did enjoy the wrap, however, as much as I love spices I feel adding to both sweet potato and tofu sections was a bit too much. Quantity wise I followed the setting for 2 wraps but easily had enough of everything to make 3.
Love these, they are so easy and tasty. We will keep the ingredients in the fridge and quickly make them as we want one. This time I’m going to try freezing them.
the best wrap I ever tasted!! 🌯
Yum! Another winner! I made two wraps and saved the leftover filling for the next morning.
Made my first one today.
The tofu scramble was delicious and renewed my interest in cooking with tofu. It also reminded me of a tofu scramble I used to get at the Whole Food's breakfast bar in Cincinnati, Ohio. So good! I LOVE sweet potatoes and had been looking for a breakfast recipe that worked with them and this one was excellent. AND if that wasn't enough the fresh avocado just set it off.
I refrigerated the extra bits, and when my hubby came home from work, he checked out the tofu scramble and was so impressed. He can't wait to make his own wrap with breakfast potatoes. Thanks to him and his interest in Indian cookery, we had most of the spices on hand.
This will become a 'go-to' recipe!
Not my Favoriten wrap
I didn’t peel the sweet potatoes and it was a nice added texture as well as goodness. Definitely add the hot sauce!!!
These wraps would be good pre-made to take on a hike
love it
Hey PUL ! I made these for lunch today. I don't have regular firm tofu on hand, so I got smoked tofu instead. I was a little scared because I didn't know if it would taste good. but in the end everyone liked it.
it changes from the regular wraps we used to eat.
I had this for breakfast yesterday and this morning as well, it's very satisfying and kept me full for a very long time. I'm not a fan of sweet potatoes but in this recipe their taste didn't bother me much.
This is a great recipe, always hits the spot, and perfect for meal prep! I've made this a few times now and here are some ways I've experimented with the flavours which might be fun to try if you have the extra time and ingredients at hand (beware, I am not very specific about quantities below):
1. Tofu scramble - throw some cumin seeds into the oil before adding the onion. After the onion is sauteed, add in some finely chopped fresh ginger and sautee for another couple of minutes before adding the tofu. Once the scramble is done, and off the heat, stir in some chopped fresh cilantro.
2. Sweet potatoes - add some nigella seeds into the oil and cook for about a minute before adding in the cooked potatoes (I got this from a comment on here which I can't seem to find anymore, unfortunately, because this step was a game changer). Along with the other spices, add in some garam masala. And at the end, once you've turned the heat off, stir in some dry mango powder (amchur) - you'll probably have to taste to figure out how much you need to balance the flavour.
This one is in regular rotation for me! I use chaat masala as a seasoning mixture, and it’s delicious. Thank you, Sadia!
Made this as a mealprep for the week and it turned out amazing!!! I love any kind of wrap and these ones just hit the spot. I used yellow potatoes instead of sweet potatoes. Also didn't have the peas. Still one of the best recipes to make! Perfect busy weeknight meal. Very filling also. Thank you Sadia and PUL <3
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?