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Mexican Inspired Breakfast Collard Wraps

Roasted red pepper and potato tofu scramble in a garden fresh collard wrap
Prep Time15 mins
Cook Time25 mins
Course: Breakfast
Cuisine: Mexican
Keyword: Delicious, Easy, Egg-Free, Healthy, Plant-based
Servings: 6 collard wraps


  • 6 large collard wraps

Tofu Scramble

  • 1/2 cup water
  • 1/4-1/2 large red onion finely diced
  • 1 tbsp turmeric
  • 1 tbsp nutritional yeast
  • 1 tsp salt
  • 1 tsp pepper
  • 7 oz tofu

Roasted Veggie Hash

  • 3 medium red potatoes diced small
  • 1 red bell pepper
  • 1 handful cilantro chopped
  • homemade or store bought salsa
  • 1 avocado sliced
  • 1 cup cherry or grape tomatoes sliced small
  • 1 tsp cumin
  • salt and pepper


  • Cut the collard stems and shave off the thick parts of the stem if you can. It will make for an easier wrapping.

Roasted Veggie Hash

  • Line a baking sheet with parchment paper.
  • Add whole red pepper and diced potatoes to pan. Sprinkle with salt, pepper and cumin, and bake at 450 degrees C for 20-25 mins or until golden brown. .

Tofu Scramble

  • Add water and spices to your pan and heat to a simmer.
  • Add onions and tofu. With a spatula, scramble tofu into pieces and stir until water has been absorbed and evaporated. Add more salt/pepper to taste.


  • Cut red pepper into 1/2 inch pieces.
  • Add potatoes and peppers to pan with tofu scramble.
  • Chop cilantro and mix into scramble.
  • Place scramble and hash mixture onto collard wrap (light side up)
  • Add salsa, tomatoes, sliced avocados.
  • Fold in sides, and roll like a burrito. ENJOY!