Breakfast recipe · from the recipe book

Tofu Scramble Lettuce Wraps with Tomato Salsa

Name: Tofu Scramble Lettuce Wraps with Tomato Salsa
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1¾ lb (800 g) Firm tofu, pressed and patted dry; 1¼ cups (150 g) Shelled edamame, frozen, thawed; 3 cups loosely packed (90 g) Baby spinach; 1 medium (110 g) Yellow onion, finely diced; 2 cloves (6 g) Garlic, minced; 1½ tbsp (20 g) Olive oil; ¾ tsp (2 g) Ground turmeric; 1½ tsp (3 g) Ground cumin; ¾ tsp (2 g) Paprika (sweet or smoked); ¾ tsp (4 g) Salt; ½ tsp (1 g) Black pepper; 2 medium (250 g) Tomatoes, seeded and finely diced; ¼ cup chopped (40 g) Red onion, finely diced; 1 whole (14 g) Jalapeño, seeded and minced; ⅔ cup chopped (10 g) Fresh cilantro, chopped; 2 tbsp (30 g) Lime juice; 5 cups chopped (240 g) Romaine lettuce, separated into whole leaves, washed and dried; ¼ cup (30 g) Pumpkin seeds (pepitas)

Golden, cumin-scented crumbled tofu with tender edamame and spinach, tucked into crisp romaine and topped with bright, juicy tomato salsa.

Skillet
25 min
Serves 4
Vegan
Gluten-free

Up to 30 g carbs
Protein 20 g+
Fiber 6 g+
Sodium 600 mg or less
500 calories or less

Ingredients

1¾ lb800 gFirm tofupressed and patted dry
1¼ cups150 gShelled edamame, frozenthawed
3 cups loosely packed90 gBaby spinach
1 medium110 gYellow onionfinely diced
2 cloves6 gGarlicminced
1½ tbsp20 gOlive oil
¾ tsp2 gGround turmeric
1½ tsp3 gGround cumin
¾ tsp2 gPaprika (sweet or smoked)
¾ tsp4 gSalt
½ tsp1 gBlack pepper
2 medium250 gTomatoesseeded and finely diced
¼ cup chopped40 gRed onionfinely diced
1 whole14 gJalapeñoseeded and minced
⅔ cup chopped10 gFresh cilantrochopped
2 tbsp30 gLime juice
5 cups chopped240 gRomaine lettuceseparated into whole leaves, washed and dried
¼ cup30 gPumpkin seeds (pepitas)

Steps

Make the salsa first: in a bowl, stir together the tomato, red onion, jalapeño, cilantro, lime juice and one quarter of the salt. Set aside.
Wash and dry the romaine leaves and set them on a platter.
Heat the olive oil in a large skillet over medium-high heat. Add the yellow onion and cook 4 minutes until softened, then add the garlic and cook 30 seconds.
Crumble the tofu into the skillet in bite-size pieces. Sprinkle with the turmeric, cumin, paprika, the remaining three quarters of the salt and the black pepper. Cook, stirring now and then, 8 minutes until lightly golden.
Add the edamame and cook 3 minutes until hot, then stir in the spinach until just wilted, about 1 minute.
In a small dry pan, toast the pumpkin seeds over medium heat 2 to 3 minutes until they start to pop.
Spoon the tofu scramble into the romaine leaves, top with the salsa and sprinkle with the pumpkin seeds. Serve right away.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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Tofu Scramble Lettuce Wraps with Tomato Salsa

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