Ingredients
- 14 to 16 ounces firm tofu, pressed
- 1/2 cup unsweetened nondairy milk (oat, soy, almond, or cashew)
- 3 tablespoons nutritional yeast
- 1 3/4 teaspoons Dijon mustard
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 to 1/2 teaspoon kala namak (optional)
- 1 tablespoon olive oil (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 6 large tortillas (10 to 12 inches)
- 12 slices vegan cheese or 2 cups cheeze shreds
- 3 small avocados, sliced
- 4 cups chopped fresh kale (or sautéed spinach)
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Instructions
- Crumble the pressed tofu into about 1-inch chunks and set aside.
- In a medium bowl, mix the nondairy milk, nutritional yeast, Dijon mustard, turmeric, paprika, garlic powder, onion powder, and kala namak.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook undisturbed for 3 minutes. Stir gently and cook for another 4 minutes or until lightly golden.
- Fold the tofu into the sauce and cook for about 2 more minutes until desired consistency.
- Place two slices of vegan cheese or one-third cup of cheeze shreds on a tortilla, top with avocado and sautéed kale, and divide the tofu scramble evenly among the wraps. Fold.
- For optional extra crispiness, heat the wraps in the skillet over medium heat for 2 minutes on each side.
Notes
- Feel free to adjust seasonings to taste and experiment with different greens and protein options.