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

Ingredients
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3 tablespoons Flora™ Plant Butter Salted, divided
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1 ripe plantain, sliced
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1 10 to 12 ounce package extra-firm tofu, drained and coarsely chopped
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1 teaspoon cumin
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1/2 teaspoon ground turmeric
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2 cloves garlic, pressed
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5 ounce package baby kale
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4 6-inch whole-wheat tortilla, warmed
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1 tablespoon Sriracha, Harissa or your favorite hot sauce
Instructions
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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.
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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.
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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.
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To assemble: layer spinach, tofu and plantains on each tortilla. Top with Sriracha and roll up.