Name: Tofu scramble wraps with black beans
Total time: 35 min
Yield: 4 wraps
Ingredients: 1 tbsp olive oil; 1 block (14–14.5 oz) firm tofu, drained; 2 tbsp nutritional yeast; 1/2 tsp kala namak black salt; 1/4 tsp turmeric; 1/4 tsp garlic powder; 2 tbsp unsweetened unflavored soy milk; 1 can (15 oz) black beans, drained and rinsed; 2 cups baby spinach; 4 flour tortillas, 10 inches

Tofu scramble wraps with black beans

Black beans and spinach make the tofu scramble a filling for warm tortillas.

Published October 2, 2026 · Updated October 16, 2026

4 wraps · Estimated 35 minutes

Ingredients & method

Before you start: Prepare: 15 minutes · Cook and assemble: 20 minutes

Equipment: Large skillet

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Method

Drain the firm tofu and crumble it into small, uneven pieces with your fingers or a fork. Drain and rinse the black beans, and have the spinach and measured seasonings ready so you can add them without interrupting cooking.
Heat the olive oil in a large skillet over medium heat. Add the crumbled tofu and spread it over the bottom of the skillet.
Cook the tofu for 4 minutes, stirring and breaking up any large lumps, until excess moisture has evaporated. The crumbles should remain soft, with no puddle of water in the bottom of the pan.
Sprinkle in the nutritional yeast, kala namak black salt, turmeric and garlic powder. Stir well to distribute them through the tofu, then cook for 5 minutes, stirring regularly so the seasonings do not catch on the skillet.
Stir in the 2 tbsp unsweetened, unflavored soy milk, followed by the drained black beans and spinach. Cook for another 3–4 minutes, gently folding the mixture until the beans are hot and the spinach has wilted.
Warm the four 10-inch flour tortillas according to their package directions. Keep them together while you assemble the wraps so they stay flexible enough to fold.
Divide the scramble evenly among the tortillas, placing it across the center of each and leaving space at the edges. Fold the sides over the filling, then roll from the bottom firmly enough to enclose it; serve the 4 wraps while warm.

Cook away the loose tofu moisture first

Drain the firm tofu and crumble it into small, uneven pieces. Break down large lumps during the first skillet stage, keeping the crumbles soft while the loose moisture evaporates. Look across the bottom of the pan for pooled water before moving on to the seasoning stage.

Measure the nutritional yeast, kala namak, turmeric and garlic powder before cooking. Stir them through the tofu evenly, then use the specified unsweetened, unflavored soy milk at its later stage. The drained black beans and spinach join after that, rather than spending the full tofu cooking time in the pan.

Warm the tortillas when the filling is ready

Fold the spinach through until wilted and make sure the beans are hot before assembling. Warm the four ten-inch tortillas according to their package, then keep them together so they remain flexible while you work. A stiff, cool tortilla is harder to fold around a warm filling.

Divide the scramble into four shares before rolling. Place each share across the center with space around the edges, fold in the sides and roll from the bottom as directed. Keeping an even amount in each wrap is more useful than packing the first one tightly and struggling to close it.