Freezer-Friendly Greens and Tofu Scramble Wraps

Freezer-Friendly Greens & Tofu Scramble Wraps Recipe

Although these tofu scramble wraps are great for breakfast, they make a quick lunch or dinner too! Make them in advance and freeze them for later.



  • 14 oz firm tofu, pressed for at least 30 minutes then crumbled
  • 1 tbsp nutritional yeast
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 4 oz shiitake mushrooms, stems removed & caps thinly sliced
  • 3 cups torn kale, spinach, or chard leaves, tough stems removed (I prefer kale)
  • salt and pepper, to taste
  • 6 medium whole wheat tortillas


  1. Combine tofu, nutritional yeast, turmeric, and garlic powder in a large bowl. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion; cook 5–6 minutes or until softened, stirring occasionally. Add mushrooms and cook 2 minutes more. Stir in greens and tofu. Continue to cook, stirring often, until greens have wilted, 2–5 minutes.
  3. Divide greens and tofu onto each tortilla and fold like a burrito.
  4. To freeze, wrap tightly in a layer of plastic wrap and place wraps in freezer bag. To reheat, remove plastic and loosely wrap in paper towel. Microwave for about 1 minute on each side. If center is still cold, continue to microwave for 15 seconds at a time until heated through.


I use a tofu press to press my tofu, but if you don’t have one, you can use this method.