Samosa Sweet Potatoes Breakfast Wraps with Tofu Scramble

When we travel, we often make wraps to bring with us as a meal during our trip. They tend to be way more wholesome and delicious than the fast (and often expensive) options that are available at the airport or train station.

Like most of our dishes, it's all about the toppings, and I think it's a must to have some sliced avocado, or at least a creamy dressing like our cashew lime or avocado garlic cream. I also like my wraps to be a bit more spicy with a little squirt of sriracha or a dollop of our Afghan Green Chutney.

These savoury wraps are easy to make and assemble the night before, just pop them in the microwave the next morning, and you are good to go (adding the avocado after it's been heated, preferably)! You can also make the fillings ahead of time and assemble the next day.

Wraps optional! This would be a great breakfast of tofu scramble and sweet potato samosa hash!

Watch How To Make It Here

This recipe starts at 0:45



Samosa Sweet Potatoes Wraps with Tofu Scramble

Recipe PDF

▸ ▹ Vegan, nut-free, refined sugar-free

Yield: 4 wraps Prep Time: 10 min Cook Time: 15 min Total Time: 25 min

INGREDIENTS: Sweet Potatoes

2 sweet potatoes, peeled and cut into 1-inch cubes

1/4 cup (40 g) frozen peas

1 tsp (5 ml) coconut oil

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp turmeric powder

1/2 tsp dried fenugreek leaves (optional)

Salt and pepper to taste

INGREDIENTS: Tofu Scramble

1 block (225 g) medium, firm, or extra-firm tofu

1 small onion, diced

1 tsp (5 ml) coconut oil

1 tsp turmeric

1 tsp nutritional yeast

1 tsp garlic powder

Salt and pepper to taste


Sliced red bell pepper

Sliced avocado

Whole wheat wraps


  1. For the samosa potatoes: steam the potatoes in a medium pot over high heat for 10-15 min, until you can easily poke a fork through a large piece. Drain when ready.

  2. For the tofu scramble: while the potatoes are steaming, heat the coconut oil in a medium sized frying pan over medium heat. Add the onions and sauté until soft. Add splashes of water to prevent burning if needed. While the onions cook, gently squeeze out any excess water from the tofu, then crumble the tofu into the frying pan using your hands, or break it up with a spoon. Add the turmeric, nutritional yeast, garlic powder, salt, and pepper. Cook for 3-5 minutes until everything in heated through. Remove from heat and transfer to a plate.

  3. Back to the samosa potatoes: return the pan to the stove and melt the coconut oil in a medium-sized frying pan and add the drained potatoes. Panfry/mash the potatoes for a few minutes, before adding the peas and all the spices. Stir to mix and heat through. Transfer to a plate.

  4. To assemble the wraps, add some potato filling and tofu scramble to the wrap, top with avocado and sliced red peppers. Enjoy right away, or let everything cool before assembling, wrap in tin foil or place in an air-tight container and take for breakfast the next day. Enjoy!


  1. Storage: store in the fridge for up to 3 days. Reheat fillings on the stove or in the microwave.

  2. Hash it out: instead of boiling and mashing the sweet potatoes, you can boil then pan fry them to make a crispy potato hash. This recipe is just as good with regular potatoes, but we suggest keeping the skins on for a bit of extra fibre.