The combination of tofu, beans, sriracha and veggies wrapped in a whole wheat tortilla wrap is bursting with flavor and will keep you full for less than 400 calories.
11 ingredients
4 oz Tofu firm made with nigari
4 sprays, about 1/3 second each spray Vegetable cooking spray oil
1 tortilla medium Tortillas whole wheat flour
1 tbsp Vegan mayonnaise regular
1/2 tsp Sriracha or hot chile sauce
1 dash Pepper black
1/8 cup, chopped or sliced Tomatoes red raw
1/8 cup, chopped Peppers sweet green raw
1/8 cup, grated Carrots raw
6 leaf Spinach all varieties raw
1/4 cup Black beans canned low sodium
5 steps
- Rinse, drain, and pat dry tofu with a clean cloth or paper towel. Cut into 1-inch cubes.
- Spray skillet with cooking oil. Heat to medium-high.
- Saute tofu, stirring occasionally, for about 4 minutes or until browned. Remove from heat.
- Place tortilla on plate. Spread with vegan mayonnaise and sriracha sauce. Sprinkle with black pepper.
- Place tofu, chopped tomato, green pepper, shredded carrots, spinach, and beans on the bottom half of tortilla. Roll upwards, tucking in sides. Serve immediately and enjoy!
Tips:
Nutritional content of vegan mayonnaise varies by brand. The vegan mayonnaise used in this recipe comes from Follow Your Heart®.
Get creative by customizing this recipe with your favorite vegetables, seasonings, and flavored wraps.
For a more Asian-inspired wrap, substitute a large lettuce leaf for the tortilla and use soy sauce and lime for flavoring.
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