Ingredients

The following ingredients have 6 Servings
  • 14 oz firm tofu (pressed for at least 30 minutes then crumbled)
  • 1 tbsp nutritional yeast
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 small onion (chopped)
  • 4 oz shiitake mushrooms (stems removed & caps thinly sliced)
  • 3 cups torn kale (spinach, or chard leaves, tough stems removed (I prefer kale))
  • salt and pepper (to taste)
  • 6 medium whole wheat tortillas

Instruction

  • Combine tofu, nutritional yeast, turmeric, and garlic powder in a large bowl. Set aside.
  • Heat olive oil in a large skillet over medium heat. Add onion; cook 5–6 minutes or until softened, stirring occasionally. Add mushrooms and cook 2 minutes more. Stir in greens and tofu. Continue to cook, stirring often, until greens have wilted, 2–5 minutes.
  • Divide greens and tofu onto each tortilla and fold like a burrito.
  • To freeze, wrap tightly in a layer of plastic wrap and place wraps in freezer bag. To reheat, remove plastic and loosely wrap in paper towel. Microwave for about 1 minute on each side. If center is still cold, continue to microwave for 15 seconds at a time until heated through.