Tofu Scramble Wraps Recipe

Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).

Combine sweet potatoes onion bell pepper lime juice coconut aminos garlic powder and pepper for potatoes in a medium bowl stirring so that everything is evenly coated. Transfer to the prepared baking tray.

Cook in the preheated oven until crisp and tender 30 to 40 minutes stirring halfway through cooking time.

While the potatoes are cooking crumble the tofu into a large nonstick pan. Add nutritional yeast coconut aminos garlic powder pepper and black salt. Cook over low heat adding 1 tablespoon of water at a time if the tofu starts to stick for 10 minutes. Add seitan and tomato and cook until everything is warmed through about 20 minutes.

Place a tortilla on a flat surface. Place some potatoes avocado and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.

Heat a flat-bottomed cast iron pan over medium heat. Place the wraps in the hot pan folded-side down. Cook until golden brown and sealed about 4 minutes.