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Freezer-Friendly Tofu Scramble Wraps + Easy Scramble Seasoning!

High-protein tofu scramble wraps made without oil. Perfect for meal prep, freezer-friendly, and ideal for quick, healthy breakfasts.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings

Equipment

  • 1 Skillet
  • 1 spatula

Ingredients
  

Easy Scramble Seasoning (makes ~6 Tbsp)

  • 2 Tbsp nutritional yeast (16 g)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ¼ tsp turmeric
  • ½–1 tsp kala namak (black salt, to taste)
  • ¼ tsp black pepper

Tofu Scramble Filling

  • 14 oz firm or extra-firm tofu (400 g)
  • ½ cup unsweetened plant-based milk (120 ml) (cashew recommended)
  • 1 Tbsp yellow mustard (15 ml)
  • 1 Tbsp vegetable broth (15 ml)
  • 1½ Tbsp scramble seasoning (plus more to taste)
  • 2 Tbsp vegetable broth (30 ml, for sautéing)
  • 1–2 cups veggies of choice (bell pepper, onion, spinach, mushrooms, etc.)
  • salt and black pepper (to taste, optional)

For the Wraps

  • 4 whole wheat tortillas (or gluten-free)
  • Optional add-ins after reheating: salsa, avocado, hummus

Instructions
 

  • Make the Scramble Seasoning: Add all seasoning ingredients to a small bowl or jar. Mix well and store in an airtight container for up to 2 months.
  • Prep the Tofu: Wrap tofu in a clean kitchen towel and press for 15–30 minutes. Crumble into small pieces using your hands, a fork, or a potato masher.
  • Make the Scramble Sauce: In a bowl, whisk together plant-based milk, mustard, vegetable broth, and 1½ Tbsp scramble seasoning. Set aside.
  • Cook the Veggies: Heat a nonstick skillet over medium heat. Add 2 Tbsp vegetable broth and sauté veggies until softened and lightly golden.
  • Cook the Tofu: Add crumbled tofu to the skillet and cook for 2–3 minutes, stirring gently.
  • Add the Sauce: Pour the sauce into the skillet and stir well. Cook for 3–5 minutes until creamy and fluffy. Adjust seasoning as needed. Remove from heat and let cool slightly.
  • Assemble the Wraps: Lay tortillas flat, divide scramble evenly, fold sides inward, and roll tightly burrito-style.

Notes

  • Avoid watery veggies (like fresh tomatoes) if freezing.
  • Let wraps cool completely before freezing to avoid sogginess. 
  • Store wraps refrigerated up to 4 days or freeze up to 2 months. Wrap each one tightly in parchment or foil, then store in a freezer-safe bag.
  • Reheat in the microwave (2–3 min), skillet, or air fryer (350°F / 175°C, 8–10 min).
  • Add sauces after reheating for best results.