Ingredients

The following ingredients have 4 Servings
  • 1 1/2 teaspoons olive oil
  • 8 ounces extra-firm or super firm tofu
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon organic brown sugar
  • Salt & pepper, (to taste)
  • 4 large (10-inch) flour tortillas or wraps
  • 1/2 cup hummus
  • 1/2 cup baby spinach leaves
  • 1 medium tomato, (thinly sliced)
  • 1/2 ripe avocado, (pitted, peeled, and sliced)
  • 8-12 large fresh basil leaves
  • 1/2 medium cucumber, (julienne cut)

Instruction

  • Coat the bottom of a large skillet with the oil and place it over medium heat.
  • Give the oil a minute to heat up, then add the tofu cubes.
  • Cook the tofu for about 10 minutes, flipping the pieces once or twice, until browned on multiple sides.
  • While the tofu cooks, stir the balsamic vinegar and brown sugar together in a small bowl.
  • When the tofu has finished cooking, carefully pour the balsamic mixture over the pieces. Flip them a few times and continue cooking them for about 2 minutes, until all of the liquid cooks off.
  • Remove the tofu from the skillet and season the pieces with salt to taste.
  • Spread about 2 tablespoons of hummus in a short strip down the middle of each tortilla, then arrange the fillings over the hummus in the following order: spinach, tomato, avocado, basil, cucumber, and tofu, sprinkling the layers lightly with salt and pepper to taste as you arrange.
  • Fold the edge of one of the wraps over the fillings, then tuck in the sides and roll the wrap to close. Repeat for each wrap.
  • Optionally slice the wraps in half. Serve.