Scrambled tofu wraps

Deliciously flavoured scrambled tofu makes for a dreamy breakfast or lunch. Just load up a wrap with your favourite toppings and sauce for an unbeatable plant-based feast.

  • 20 mins cooking
  • Serves 4
  • Print
This recipe is from our book, Tasty Vegan.


  • 600 grams firm tofu
  • 1 tablespoon olive oil
  • 1 tablespoon tamari
  • 30 grams (1 ounce) baby spinach, sliced thinly
  • 1 large tomato (220g), chopped
  • 2 green onions (scallions), chopped finely
  • 1 cup (240g) canned refried beans with chilli
  • 4 x 21cm (8½-inch) red quinoa wraps or tortillas (100g)
  • 1 medium avocado (250g), chopped
  • 1/3 cup loosely packed fresh coriander (cilantro) leaves
  • hot chilli sauce, to taste
  • 1 lime (65g), cut into wedges


  • 1
    Pat tofu dry with paper towel. Crumble tofu into pieces with your fingers.
  • 2
    Heat the oil in a large frying pan over medium heat; cook tofu and tamari, stirring, for 2 minutes or until warmed through. Add spinach, tomato and green onion and cook for 1 minute. Season to taste. Remove from pan; cover to keep warm.
  • 3
    Stir beans in a small saucepan over low heat until hot. Spread beans on wraps; top with tofu mixture, avocado, coriander and sauce. Roll up to enclose; tie with kitchen string, if you like. Serve with lime wedges.


The recipe is best made close to serving. For a milder flavour, you can use plain refried beans and omit the hot chilli sauce. The beans can be heated in the microwave.

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