Vegan Breakfast Crunchwrap | Jessica in the Kitchen

The Elements of an Amazing Vegan Breakfast Crunchwrap

Every bite of this breakfast crunchwrap is the perfect bite, with…

• Egg-y tofu scramble. Inspired by my fluffy tofu scramble and Southwestern tofu scramble recipes, this adds protein to make your breakfast satisfying.
• Smoky bacon. Use your favourite from the grocery store or try my tempeh bacon.
• Melty cheese and creamy sauce. Vegan shredded cheddar and a creamy, tangy jalapeño sauce add some decadence and fast food flair (in the best kind of way!) to our crunchwraps.
• Toasty tortillas. Wrap the whole shebang in a large tortilla, then toast it in a skillet until it’s warm and golden.

Notes on Ingredients

Here’s what you’ll need to make this vegan breakfast crunchwrap. Scroll down to the recipe card for exact measurements and full instructions.

• Olive oil
• Tofu – Firm tofu works best. Pressing it helps remove excess moisture for better texture and flavour.
• Seasonings – Turmeric for colour and a subtle warmth, along with garlic and onion powder for savoury flavour, and fine sea salt.
• Nutritional yeast – Gives the scramble a cheesy, umami boost.
• Plant milk – For a creamy scrambled egg texture.
• Green onions
• Hash brown patties – These add the crunch to our wraps; I keep it easy with store-bought patties.
• Vegan bacon – Store-bought works great here for smoky flavour; if you’re using homemade, I recommend not using tofu bacon since we’ve already got tofu in the filling. You want a contrasting texture here!
• Large tortillas – You’ll need big ones to wrap everything up.
• Vegan cheddar – Melts into the filling for that classic cheesy finish.
• Creamy jalapeño sauce – You’ll need vegan sour cream, pickled jalapeños, lime juice, garlic, smoked paprika, and fine sea salt.

How to Make Vegan Breakfast Crunchwraps

Below you’ll find step-by-step photos showing the process of making this vegan breakfast crunchwrap, but the full instructions are in the recipe card at the bottom of the post.

• Make the sauce. Stir together the vegan sour cream, jalapeños, lime juice, garlic, smoked paprika, and salt until smooth. Chill while you prepare the rest.
• Cook the tofu scramble. Heat olive oil in a skillet and cook the crumbled tofu until some of the moisture cooks off. Stir in the spices and nutritional yeast, then add a splash of plant milk and cook until soft and slightly creamy. Fold in the green onions and set aside.

• Cook the hash browns. Prepare the hash brown patties according to package directions until crisp and golden.
• Assemble. Lay out a tortilla and spread a layer of jalapeño sauce in the center. Add a hash brown patty, a scoop of tofu scramble, vegan bacon, and shredded cheese.

• Wrap. Fold the tortilla edges up and over the filling, working around in small pleats until fully enclosed. Flip so the seam side is down to help seal it.
• Toast. Cook the crunchwrap seam-side down in a skillet until golden and crisp, then flip and cook the other side until heated through and the cheese melts.
• Serve. Slice and enjoy warm while everything is melty and crisp.

Recipe Variations

Here are a few more filling ideas for this vegan breakfast crunchwrap recipe.

• Swap the bacon for sausage. Use your favourite vegan breakfast sausage. Simply crumble it up; no need to cook it first!
• Use vegan egg. If you prefer a more traditional scrambled egg flavour and texture, you can make scrambled eggs with a store-bought vegan egg substitute.
• Try a different sauce. Guacamole or vegan queso would also work. If you’d like to use salsa, I recommend adding it on top of the tofu scramble to avoid it soaking into the tortilla and making it soggy.

Storage and Reheating

• Refrigerator: Store leftover vegan breakfast crunchwraps in an airtight container in the fridge for up to 3 days. Warm in the microwave, then toast in a skillet.
• Freezer: If you’re making these for meal prep, skip the toasting step. Wrap tightly and freeze for up to 1 month; thaw in the fridge, then warm in the microwave so the fillings heat up. After this, toast in a skillet to crisp the exterior.

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