FREE recipes delivered to your inbox!

Sign Up
Ihr Webbrowser ist veraltet und wird von Microsoft Windows nicht mehr unterstützt. Aktualisieren Sie auf einen neueren Browser, indem Sie eine dieser kostenlosen Alternativen herunterladen.

Tofu, Kale and Plantain Breakfast Wrap

  •  Cooking time 
    15 min
  • Preparation time 
    10 min
  • Servings
    Portions 4
recipe image Tofu, Kale and Plantain Breakfast Wrap


  • 3 tablespoons Flora™ Plant Butter Salted, divided
  • 1 ripe plantain, sliced
  • 1 10 to 12 ounce package extra-firm tofu, drained and coarsely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon ground turmeric
  • 2 cloves garlic, pressed
  • 5 ounce package baby kale
  • 4 6-inch whole-wheat tortilla, warmed
  • 1 tablespoon Sriracha, Harissa or your favorite hot sauce
Energy (kcal)255 kcal
Energy (kJ)1068 kJ
Protein (g)5.6 g
Carbohydrate incl. fibre (g)32.6 g
Carbohydrate excl. fibre (g)28.3 g
Sugar (g)8.2 g
Fibre (g)4.3 g
Fat (g)12.6 g
Saturated fat (g)3.3 g
Unsaturated fat (g)8.5 g
Monounsaturated fat (g)5.3 g
Polyunsaturated fat (g)3.3 g
Trans fat (g)1.6 g
Cholesterol (mg)0 mg
Sodium (mg)242 mg
Salt (g)0.61 g
Vitamin A (IU)3444 IU
Vitamin C (mg)39.4 mg
Calcium (mg)129 mg
Iron (mg)2.10 mg
Potassium (mg)456 mg


  1. Melt 1 tablespoon Flora Plant Butter in large nonstick skillet over medium heat. Add plantains and cook 6 minutes, turning once, until browned on both sides. Remove and keep warm.
  2. Melt 1 tablespoon Flora Plant Butter in same skillet. Add spinach and season with salt if desired. Cook 1 to 2 minutes until just wilted. Remove and keep warm.
  3. Combine tofu, cumin, turmeric and garlic. Add remaining tablespoon Flora Plant Butter to same skillet. Cook tofu, stirring often, 5 minutes or until beginning to brown.
  4. To assemble: layer spinach, tofu and plantains on each tortilla. Top with Sriracha and roll up.
Follow Us