Veggie Wraps
Veggie Wrap
Stuffed with balsamic tofu, fresh veggies, and creamy hummus. Perfect from everything from easy dinners to packed lunches.
Servings: 4
Ingredients
- 1 ½ tsp olive oil
- 8 ounces extra-firm or super firm tofu pressed if using extra-firm, cut-into ½-inch cubes
- 2 tbsp balsamic vinegar
- 1 tsp organic brown sugar
- Salt & pepper to taste
- 4 large flour tortillas or wraps 10-inch
- ½ cup hummus
- ½ cup baby spinach leaves
- 1 medium tomato thinly sliced
- ½ ripe avocado pitted, peeled, and sliced
- ½ medium cucumber julienne cut
Instructions
- Coat the bottom of a large skillet with the oil and place it over medium heat.
- Give the oil a minute to heat up, then add the tofu cubes.
- Cook the tofu for about 10 minutes, flipping the pieces once or twice, until browned on multiple sides.
- While the tofu cooks, stir the balsamic vinegar and brown sugar together in a small bowl.
- When the tofu has finished cooking, carefully pour the balsamic mixture over the pieces. Flip them a few times and continue cooking them for about 2 minutes, until all of the liquid cooks off.
- Remove the tofu from the skillet and season the pieces with salt to taste.
- Spread about 2 tablespoons of hummus in a short strip down the middle of each tortilla, then arrange the fillings over the hummus in the following order: spinach, tomato, avocado, basil, cucumber, and tofu, sprinkling the layers lightly with salt and pepper to taste as you arrange.
- Fold the edge of one of the wraps over the fillings, then tuck in the sides and roll the wrap to close. Repeat for each wrap.
Notes
Other veggie ideas: alfalfa sprouts, chopped tomato, radish, corn, lettuce, cabbage, beets, bell peppers.
Optionally slice the wraps in half. Serve.
