Mediterranean Scramble Wrap

Author: Recipes_kw
No ratings yet
Prep Time 40 mins
Total Time 40 mins
Course Breakfast
Cuisine Mediterranean
Servings 2 servings


  • Stove


  • 1 1/2 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1/2 tbsp sesame oil
  • 1 tsp liquid smoke Wrights Brand
  • 1 tsp agave nectar
  • 1 tsp Himalayan black salt divided
  • 6 slices tempeh thinly sliced
  • 10 oz firm tofu
  • 1 tsp Earth Balance butter
  • 1/4 tsp turmeric powder
  • 1/4 tsp curry powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp sun dried tomatoes chopped
  • 2 tbsp green olives sliced
  • 2 large wraps no-bleached flour
  • 1/4 cup tomatoes diced
  • 3 slices cucumber halved


  • Mix together soy sauce, sesame oil, liquid smoke, agave and 1/8 tsp salt in a medium bowl. Place tempeh slices in bowl and marinate for about 6-7 minutes.
  • Then place the marinated tempeh in a single layer into pan and cook at medium to high heat for approximately 7 minutes, turning until crispy and lightly brown on both sides. Set aside.
  • Crumble the tofu with your fingers or a fork.
  • In a large pan over medium heat, melt the butter and sprinkle in the crumbled tofu.
  • Mix in the turmeric, curry, and remaining salt to the pan, mixing until a yellowish hue is reached or about 7 minutes.
  • Add the oregano, basil, sun dried tomatoes, and green olives while stirring for another 2 minutes.
  • Warm tortillas on the stove for about 2 minutes. Divide tofu scramble onto tortillas and top with 3 slices of tempeh, diced tomatoes, and cucumber halves. Fold the wrap and enjoy.

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