Tofu, Kale and Plantain Breakfast Wrap
Cooking time
15 min
Preparation time
10 min
Servings
Portions 4
Ingredients
- 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 |
Instructions
- 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.
- 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.
- 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.
- To assemble: layer spinach, tofu and plantains on each tortilla. Top with Sriracha and roll up.
