Jane Goodall's Tofu Scramble Wraps With Spinach and Spiced Sunflower Seeds

Leave the eggs to the hens and try this tofu scramble—from Jane Goodall's cookbook, #EatMeatLess: Good for Animals, the Earth, and All—for breakfast instead.

tofu-scramble-wraps-recipe Jane Goodall
Photo: Erin Scott

In this recipe, the addition of chickpea flour and turmeric gives the scramble an eggy texture and color. Sustainably grown tofu has a low carbon footprint and its protein level is high, so buy a block or two next time you go shopping. If you want to eat the scramble straight out of the pan with toast, that works, too.


For the Spiced Sunflower Seeds

  • ½ cup raw sunflower seeds

  • ¼ teaspoon avocado oil

  • ¼ teaspoon smoked paprika

  • aea salt, to taste

For the Tofu Scramble

  • 12 ounces extra-firm tofu

  • ¼ cup chickpea flour

  • 2 teaspoons dried basil

  • ½ teaspoon dried turmeric

  • freshly ground pepper, to taste

  • 1 tablespoon tamari

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon vegan mustard

  • 3 green onions, thinly sliced

  • 1 large carrot, grated

  • 2 teaspoons avocado oil

  • 4 whole-wheat tortillas

  • 2 cups baby spinach, loosely packed


  1. To make the spiced sunflower seeds, have ready a small bowl. In a small skillet, heat the sunflower seeds over medium-high heat, shaking and stirring until they are fragrant and lightly toasted, 3–5 minutes. Sprinkle with the oil, paprika, and 1⁄4 teaspoon salt and stir quickly to coat. Transfer to the bowl to cool slightly before using in the wraps.

  2. To press the tofu, drain, wrap in a thick kitchen towel, and place on a plate. Place a heavy pan or cutting board on top and let stand for about 5 minutes. Unwrap and pat dry with another towel. Coarsely crumble into a large bowl.

  3. Sprinkle the chickpea flour, basil, turmeric, and 1⁄2 teaspoon pepper over the tofu. Add the tamari, vinegar, and mustard. Turn gently with your hands to mix, crushing the tofu to the size of scrambled-egg curds. Fold in the green onions and carrot.

  4. Preheat a large sauté pan or skillet over medium-high heat. When the pan is hot, add the oil and distribute evenly. Add the tofu mixture and use a metal offset spatula to turn the mixture as it cooks. Scrape the bottom of the pan as you turn the scramble and cook until the tofu is lightly browned, about 5 minutes.

  5. For each wrap, place a tortilla on a plate and put one-fourth of the spinach in the middle. Top with one-fourth of the hot scramble. Sprinkle with 2 tablespoons of the spiced sunflower seeds, then fold in the sides of the tortilla and roll up. Repeat with the rest of the tortillas. Serve right away.

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