12 January 2019

Mexican Tofu Scramble Wraps

Weekends were made for brunching and what could be better than a delicious tofu scramble? This Mexican inspired tofu scramble is flavoured with smoky paprika and cumin, mixed with black beans, tomatoes and coriander, all folded into a grilled wrap and drizzled with a lime-coriander crema. 

This scramble is super simple, coming together effortlessly in under 20 minutes, so whether it's a lazy Sunday brunch or a post-workout refuel, you'll still have plenty of time to relax and enjoy your weekend. Simply scramble the tofu in a skillet, warm up the wraps in a griddle pan and blend the cashew crema.

These wraps are also super nourishing, loading you up with all the good things to keep you fuller for longer. Delivering plenty of protein from the tofu and beans, also calcium, iron and fibre. You'll get a hit of vitamin C from the lime juice, tomato, coriander, red onion and avo; as well as healthy fats, iron, magnesium and vitamins E, K and B1-6. Plants are loaded with the good stuff and that's why it's so important we eat a whole range of them, beans, nuts, seeds and a rainbow of fruit and veg will help to keep our bodies loaded up with what they need, nourishing us so we can be our best selves! 

Mexican Tofu Scramble Wraps | Serves: 2 | Time: 20 mins

You'll need

  • Griddle pan
  • Cast iron skillet / frying pan
  • Wooden spoon
  • Chopping board
  • Knife
  • Measuring spoons
  • High-speed blender - I used a nutribullet


Scrambled Tofu:
  • Olive oil
  • 1/2 red onion
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2-1 tsp chipotle chili flakes
  • 1/4 tsp turmeric
  • Squeeze lime juice
  • 1 block silken tofu
  • Good pinch salt
  • Black pepper
  • 1 tbsp dried chives
  • 1/2 can black beans, drained and rinsed
  • 1 large tomato
  • 2 spring onions
  • 1 tbsp roughly chopped coriander
Lime-coriander crema:
  • 1/4 cup cashews
  • Zest 1/4 lime
  • Juice 1/2 lime
  • 2 tsp roughly chopped coriander
  • 1/2 spring onion
  • 1/4 cup water
  • Good pinch salt
To serve: 
  • 4x mini wraps
  • 1 large avocado
  • 2 spring onions, sliced


  1. Peel and dice the onion and add to the pan with a splash of oil on a medium heat, crush the garlic, stir into the pan and cook off for a few minutes. Add the cumin, paprika, chili flakes and turmeric and stir around the pan, before adding in the silken tofu. 
  2. Crush the tofu with the side of the spoon to break up into smaller pieces, then add the black beans a generous pinch of salt and a little black pepper and warm through. Meanwhile, chop the tomato into 2cm pieces and add to the pan along with the dried chives and coriander, stir through and turn the heat down to low. 
  3. To make the crema, add the cashews, lime zest and juice, coriander, spring onion, water and salt to the blender and blitz until smooth.
  4. Heat the wraps in a griddle pan until they start to puff a little and visible grill marks can be seen. 
  5. Assemble the wraps by spooning the filling onto one side, top with spring onions and fold the other half of the wrap over the top. Drizzle over the lime-coriander crema, serve up with sliced avocado and enjoy! 
Cassidy xx