Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
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.
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
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.