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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

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
 

  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 tofu 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.