Main image of Samosa Sweet Potato Breakfast Wraps with Tofu Scramble

Samosa Sweet Potato Breakfast Wraps with Tofu Scramble

25 min




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.



25 min


10 min


15 min


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Tofu scramble

  • 1 tsp (5 mL)
  • 1
    red onion, diced
  • 11.4 oz (325 g)
    extra firm tofu, pressed
  • 1 tsp (3 g)
    ground turmeric
  • 1 tsp (3 g)
  • 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
    sweet potatoes, cut into 2 cm cubes
  • 1 tsp (5 mL)
  • ¼ cup (34 g)
    frozen green peas
  • ½ tsp
    ground cumin
  • ½ tsp
    ground coriander (optional)
  • ½ tsp
    ground turmeric
  • ½ tsp
    dried fenugreek leaves (optional)
  • 1 pinch
  • 1 pinch
    ground black pepper


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


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

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%

red onion

sweet potato

red bell pepper



extra firm tofu


refined coconut oil

refined coconut oil


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

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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!

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 🤩