Gochujang Tofu Scramble Wraps

Gochujang, Korea’s fermented chili paste, brings deep heat and sweetness to this plant-based breakfast. Crumbled tofu soaks up a maple-soy glaze with shiitakes and spinach, then tucks into warm flour tortillas for a handheld morning meal.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 20g protein
• 38g carbs
• 22g fat
• 3g fiber

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Ingredients

• 14 oz firm tofu, drained
• 2 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp maple syrup
• 1 tsp garlic powder
• 1/2 tsp ground turmeric
• 2 tbsp neutral oil
• 6 oz shiitake mushrooms, sliced
• 3 cups baby spinach
• 3 scallions, sliced
• 4 large flour tortillas or breakfast wraps
• 1 avocado, sliced
• 1 cup cucumber, thin half-moons
• 1 tsp toasted sesame seeds
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• for serving lime wedges

Instructions

1. 1Pat the tofu very dry with paper towels. Crumble it into irregular bite-size pieces with your hands so it mimics soft scrambled eggs.
2. 2In a small bowl, stir gochujang, soy sauce, sesame oil, maple syrup, garlic powder, and turmeric into a thick glaze.
3. 3Heat a large nonstick skillet over medium-high heat and add half the neutral oil. Add sliced shiitakes with salt and cook 4 to 5 minutes until browned and their edges crisp; push to one side of the pan.
4. 4Add remaining oil and the crumbled tofu. Cook undisturbed 2 minutes to develop golden spots, then scramble and toss 3 to 4 minutes more until hot throughout.
5. 5Pour the gochujang glaze over the tofu and mushrooms. Toss 1 to 2 minutes until every crumble is coated and the sauce turns glossy and slightly sticky.
6. 6Add baby spinach and most of the scallions. Cook 1 minute just until the greens wilt, then season with black pepper and remove from heat.
7. 7Warm the tortillas in a dry skillet 20 to 30 seconds per side or wrap in a damp towel and microwave 30 seconds until pliable.
8. 8Divide the gochujang tofu scramble among the tortillas. Top with avocado slices, cucumber, remaining scallions, and sesame seeds.
9. 9Fold the sides in and roll tightly into wraps. Slice on a bias if desired and serve with lime wedges for a bright finish.