Geez, this was easy.
Had some instagram inspiration for this wrap. An inspirational blog whose photos are literally mouthwatering. I love everything Jen makes!
Tofu can be a nice addition if you have a bunch of fresh veggies without that one thing to pull them all together.
As always, I stress the importance of only buying organic and GMO free tofu/ soy products. GMO soy is pretty awful stuff.
This recipe serves 2.
Half a block of firm tofu, about 8oz
2 cloves garlic chopped
1/3 c onion chopped
1/3 c bell pepper chopped
1/3 c rough chopped greens, spinach or Swiss chard works great
Salt & pepper to taste
1/2 t turmeric (don’t omit! Turmeric will give your tofu a beautiful yellow color, plus the health benefits of turmeric are amazing)
1/4 t cumin
2-3 t olive or grapeseed oil
1 t sesame seeds
Optional – 1/4 t red pepper flakes
Wraps: any large leaf green veggie or tortilla. Collard green are my favorite for wraps because of their flexibility and size but kale and lettuce work fine.
Heat oil in a large saucepan over medium heat.
Toss in garlic, onion and bell peppers.
Cook over medium-low heat for 5 minutes or until softened.
While peppers & onions are cooking, lay a few paper towels on a plate.
Place tofu on the paper towels and smash with a fork to crumble. The paper towels will absorb the excess water in the tofu.
Add crumbled tofu, cumin, turmeric, 1/4 teaspoon salt and pepper to your hot pan of veggies. Add red pepper flakes here too if using them.
Stir and sauté for 5 minutes.
Add greens and cook until wilted, just another minute or so.
Remove from heat and stir in sesame seeds.
Lay whatever wrap you’re going to use on a plate, pile on your tofu scramble, roll and eat!