These scrambled tofu veggie wraps are perfect vegan breakfast in the morning or you can also enjoy them anytime. They are high in protein and full of healthy veggies.
Remove tofu from the package and drain the water. Wrap tofu in an absorbent towel and place something heavy on top, such as a cast iron skillet, for about 10 minutes to get all the water out.
In a large non-stick skillet add all veggies and about 2-3 tbs of water. Cook on medium-low heat until veggies are semi soft. Add more water in needed prevent sticking to the pan.
Unwrap tofu and use hands to crumble into small size pieces. Add crumbled tofu to veggies along with turmeric, smoked paprika, garlic powder, salt and pepper. Combine tofu with veggies and sauté for about 2 minutes.
Prepare tortillas on plates, add equal amount of tofu scramble on each tortilla in the middle. Fold the sides and roll the wrap, keep the seam side down on a plate. Serve with your favorite salsa.