Dill Veggie Scramble Breakfast Wraps

Who needs eggs when you can feast on this hearty, vegan veggie scramble, featuring turmeric-infused crumbled tofu, onions, garlic, bell pepper, and fresh dill—all wrapped up with kale, avocados, and salsa in a whole grain wrap? That’s right—these easy, hearty Dill Veggie Scramble Breakfast Wraps are so fabulously satisfying and delicious, it will soon be your go-to favorite breakfast meal for weekends, brunches, or even lunch or dinner! You can even do meal prep on this recipe for Dill Veggie Scramble Breakfast Wraps, preparing four nice little wraps to warm up and enjoy for breakfast during the week, or tote along for a savory, nutritious meal during the day. It is one of my very own favorite breakfasts on a glorious Saturday morning. I’ve always got dill growing in my herb garden, just for recipes like this one!

Dill Veggie Breakfast Wraps

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(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 23 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This hearty Dill Veggie Scramble Breakfast Wrap is filled with the rich flavors of turmeric-infused tofu, bell pepper, dill, and sun-dried tomatoes—you can make four wraps in under 25 minutes.

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Ingredients

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• ½ tablespoon extra virgin olive oil
• ½ onion, diced
• 1 garlic clove, minced
• 1 small bell pepper, diced
• 1 14-ounce package extra firm tofu, drained, crumbled
• 1 ½ tablespoons nutritional yeast
• 1 teaspoon turmeric
• ½ teaspoon seasoning salt
• ¼ teaspoon black pepper
• ¼ cup sun-dried tomatoes, drained
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 4 9-inch whole grain tortillas or wraps
• 1 cup baby kale or spinach leaves
• 1 small avocado, sliced
• 1 cup salsa

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Instructions

1. Heat olive oil in a skillet or sauté pan.
2. Add onions, garlic, and bell pepper and sauté for 5 minutes.
3. Crumble drained tofu in your hands, and add to the skillet.
4. Stir in nutritional yeast, turmeric, seasoning salt, black pepper, and sun-dried tomatoes, stirring and sautéing for about 3-4 minutes, until vegetables are tender.
5. Remove from heat and stir in fresh dill.
6. Place one tortilla or wrap on a serving plate, and arrange one-fourth of the scramble (generous ½ cup) in center of wrap. Arrange ¼ cup baby kale or spinach leaves and ¼ small sliced avocado over scramble. Drizzle ¼ cup salsa over the top (or serve on the side). Roll up wrap. Repeat to make 4 wraps.
7. Serve immediately.

• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 7 g
• Sodium: 775 mg
• Fat: 17 g
• Saturated Fat: 4 g
• Carbohydrates: 44 g
• Fiber: 11 g
• Protein: 19 g

For other plant-based breakfast ideas, check out:

Sriracha Sesame Breakfast Tofu Sandwich
Farmers Market Tempeh Hash
Asparagus Dill Tofu Quiche