Spicy Turmeric Tofu & Avocado Breakfast Wrap
This breakfast wrap blends vibrant turmeric‑spiced tofu with creamy avocado, crunchy veggies, and protein‑rich quinoa for a satisfying start. It’s quick, tasty, and easy to customize. Perfect for a busy weekday lunch or a filling weekend brunch.
Ingredients
- 1 block (14 oz) firm tofu, drained and cubed
- 1 cup cooked quinoa, cooled
- 1 cup diced sweet potato
- 1 cup diced carrot
- 1 cup chopped kale
- 1 avocado, sliced
- 4 whole wheat tortillas (6" diameter)
- 1/4 tsp turmeric powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tbsp olive oil
- 1 tbsp nutritional yeast
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add tofu cubes and cook until golden on all sides, about 5 minutes.
- Add diced sweet potato and carrot to the skillet, stirring occasionally until they soften, about 4 minutes.
- Stir in kale, turmeric, smoked paprika, cayenne, salt, and pepper. Cook for another 2 minutes until the kale wilts.
- Fold in the cooked quinoa and nutritional yeast; mix until everything is warmed through and well‑combined.
- Warm the tortillas in a dry pan or microwave for 20 seconds until pliable.
- Spread a generous portion of the tofu and veggie mixture onto each tortilla, top with avocado slices, and fold into wraps.
- Serve immediately, or wrap in parchment paper and refrigerate for up to 2 days.
- Optional: Add a squeeze of lime or a drizzle of tahini sauce for extra flavor.
Chef's Note
Pro tip: Use leftover quinoa and pre‑cut veggies to cut prep time even further. The tofu can be marinated in soy sauce and sesame oil for a richer punch.
Make-Ahead Tips
This wrap can be assembled ahead of time and stored in an airtight container for up to two days—just keep the avocado separate to avoid browning.
Substitutions
Swap tofu for tempeh, chickpeas, or cooked lentils. Use spinach instead of kale, and cauliflower rice for a lower‑carb version.
Tags:
Breakfast & Brunch