Cashew Spread Wraps With Creamy Scrambled Tofu
You guys have to make these cashew spread wraps! They’re SO good. It takes a little preparation, but you have enough filling to make around 8 wraps, which means a lot of lunches!
Servings
8 wraps
Prep Time:
25 min
Cook time:
35 min
Perfect For:
Breakfast/Lunch
About this Recipe
This is my new go-to recipe when I prepare my week’s lunches! This is inspired by the wraps of my favorite café, and I’m SO proud of the result.
Think about this… Roasted sweet potatoes, creamy turmeric tofu, sweet pickled onions, delicious cashew spread… This is seriously amazing! Plus, it’s protein-packed.
You can keep all the components in the fridge in airtight containers and assemble your wrap in the morning, or you can freeze them for up to a month!
What you will need
- Sweet potatoes: Start by roasting your sweet potatoes in the oven. They will cook while you prepare the rest, and everything will be ready to assemble pretty much at the same time in the end!
- Pickled Onions: You can make a batch of my pickled red onions recipe way in advance (it literally takes 10 minutes to make) and store them in the fridge. This way, you will already have them on hand when you make your wraps.
- Scrambled tofu: This scrambled tofu is super simple to prepare. You only need turmeric and paprika. I use milk to make it creamier because I used firm tofu, but you can definitely opt for softer tofu and add less milk (I wouldn’t recommend silken tofu though. Stick to at least medium firm, otherwise you will get a very mushy mixture.)
- Cashew Spread: See my recipe here. It’s such a delicious and versatile spread.
- Any other garnishing of your choice: I used carrots and spinach, but feel free to experiment!
Cashew Spread Wraps With Creamy Scrambled Tofu
You guys have to make this wrap! It’s SO good. It takes a little preparation, but you have enough filling to make around 8 wraps, which means a lot of lunches!
Ingredients
- Cashew spread
- 8 large soft tortillas
Roasted Sweet Potatoes
- 1 sweet potato
- 2 tbsp olive oil
- Salt & Pepper, to taste
Scrambled Tofu:
- 1 bloc firm tofu (454g)
- 1/2 tsp turmeric
- 1/2 tsp paprika powder
- 1/2 cup milk
- 1/2 cup mayo
- 1/4 tsp garlic powder
To Garnish:
- Fresh Spinach
- Carrots, peeled and cut into thin sticks
- Pickled Red Onions
Instructions
- Start with the sweet potatoes. Preheat your oven to 450 degrees. Peel the potato and cut it into sticks, about 1/4 inch thick.
- In a mixing bowl, add the potato, the oil, and the seasoning. Toss everything together, then lay a sheet of parchment paper on a baking sheet. Add the potatoes to the parchment paper and cook in the oven for about 35 minutes, flipping them once in a while. Cook until soft and roasted.
- While the potatoes are cooking, make the cashew spread. See the recipe here.
- Then, in a large pan on medium-high heat, add 1-2 tbsp of olive oil and sauté the tofu until it starts to get some color. Add the paprika and the turmeric and cook for about a minute. Season to taste. Add the milk. Cook on medium heat for 2-3 more minutes, until most of the milk has evaporated and the texture is to your liking.
- In a large bowl, mix the mayo and the garlic powder. Add the tofu to the bowl and mix everything together.
- Place a large tortilla on a plate. Start by adding a layer of cashew spread, then add the scrambled tofu, some roasted potatoes, some carrots, your pickled onions, and some fresh spinach. Cut in half and enjoy!
Notes
* These wraps are delicious cold, but they are even better warm. You can warm them up in a pan or a panini oven before eating!
*Wrap the in foil or store them in an airtight glass container in the fridge.
* If you don't want to make them all at the same time, store all the components in the fridge (for up to 3 days for the tofu) and assemble the wraps in the morning. They can get a little soggy if they stay too long wrapped up in foil in the fridge.
*Another option is to freeze them for up to a month.
VEGAN
LACTOSE-FREE
SESAME-FREE
EGG-FREE
Watch how to
make it!
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