This is a vegan twist of the classic bacon and egg wrap but with added greens for a healthy start to the day.
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Greens are a great way to start the morning but that doesn’t always have to be in the form of a smoothie or salad. This wrap balances your daily green requirement and an indulgent smokey bacon.
I chose to use a Kale Slaw mix because Kale is loaded with nutrients and antioxidants. It’s full of cancer fighting properties and cholesterol lowering power.The black salt in this recipe add the sulphur egg taste and smell to the tofu. If you don’t know where to find black salt, Amazon sells it here: Black Salt Powder (Kala Namak) – 200gm.
To make this gluten-free just swap out the wholemeal wraps for your choice of gluten-free or corn wrap.
In this recipe I use my Vegan Rice Paper Bacon for a great smokey flavour.
If you like this recipe, head over and check out a few of my other yummy breakfast meals.
If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.
Vegan Bacon and Egg Wrap
A savoury and smokey dinner wrap.
- 1 batch of Vegan Rice Paper Bacon
- 4 wraps (wholemeal or white)
- 225g firm tofu, drained and patted dry
- 1/2 tomato, diced
- 1 tsp black salt
- 1/2 tsp turmeric
- salt and pepper to taste
- 2 avocados
- 400g salad mix of choice (I used a Kale slaw mix)
- 1 tsp lemon juice
- optional: drizzle vegan mayo
- optional: drizzle tomato sauce
- optional: handful vegan cheese
Step 1: Prep the Rice Paper Bacon (recipe linked above) and place to to side.
Step 2: In a large bowl, crumble to tofu to your desired consistency. Add black salt, turmeric, salt and pepper. Toss to evenly coat.
Step 3: In a greased medium to high pan, add the scrambled tofu mixture and the diced tomato.
Step 4: Place the Rice Paper Bacon in the oven for 10 minutes.
Step 5: In a separate bowl mash the avocado and add lemon juice, and salt and pepper to taste.
Step 6: Once the tofu and bacon are cooked, build your wrap and enjoy!