Serves 4
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Deliciously flavoured scrambled tofu makes for a dreamy breakfast or lunch. Just load up a wrap with your favourite toppings and sauce for an unbeatable plant-based feast.


  • 600 g firm tofu
  • 1 tbsp olive oil
  • 1 tbsp tamari
  • 30 g (1 ounce) baby spinach, sliced thinly
  • 1 large tomato (220 g), chopped
  • 2 green onions (scallions), chopped finely
  • 1 cup (240 g) canned refried beans (softened pinto beans) with chilli
  • 4 x 21cm (8½-inch) red quinoa wraps or tortillas (100 g)
  • 1 medium avocado (250 g), chopped
  • 1/3 cup loosely packed fresh coriander (cilantro) leaves
  • Hot chilli sauce, to taste
  • 1 lime (65 g), cut into wedges

Pat tofu dry with paper towel. Crumble tofu into pieces with your fingers.


Heat the oil in a large frying pan over medium heat; cook tofu and tamari, stirring, for 2 mins or until warmed through.


Add spinach, tomato and green onion and cook for 1 min. Season to taste. Remove from pan; cover to keep warm.


Stir beans in a small saucepan over low heat until hot. Spread beans on wraps; top with tofu mixture, avocado, coriander and sauce. Roll up to enclose; tie with kitchen string, if you like. Serve with lime wedges.

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