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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 tofu 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.
Cooking time
15 min
Preparation time
10 min
Servings
Portions 4
