High-Protein Meal Prep Tofu Scramble Breakfast Wraps

1.Prepare the Tofu: Ensure the extra-firm tofu is well-pressed to remove excess water. Crumble the tofu into small, uneven pieces using your hands; this mimics the texture of scrambled eggs.

2.Sauté Aromatics: Heat the olive oil in a large non-stick skillet over medium heat. Add the diced onion and red bell pepper and sauté for 5-7 minutes until softened.

3.Add Garlic and Spices: Stir in the minced garlic, turmeric, black salt (if using), smoked paprika, and black pepper. Cook for 1 minute until fragrant.

4.Cook the Tofu: Add the crumbled tofu to the skillet. Stir gently to coat the tofu evenly with the spices. Cook for about 5 minutes, allowing some moisture to evaporate.

5.Add Moisture and Flavor: Pour in the plant milk and stir in the nutritional yeast. Continue cooking for another 3-5 minutes until the liquid is mostly absorbed and the scramble is heated through and slightly dry.

6.Final Seasoning: Taste the scramble and adjust seasoning with regular salt as needed. Remove the skillet from the heat.

7.Assemble the Wraps: Lay out the 8 tortillas. Divide the tofu scramble evenly among them. Top each portion with chopped spinach and rinsed black beans.

8.Meal Prep Storage: If preparing ahead, roll the wraps tightly, wrap individually in parchment paper or foil, and store them in an airtight container in the refrigerator for up to 5 days.

9.Serving Suggestion: For immediate consumption, add a spoonful of salsa inside before rolling. Reheat wraps in a microwave for 60-90 seconds or in a dry skillet until warm before serving.