Freezer-Friendly Greens and Tofu Scramble Wraps

Easy Recipes

It’s always my goal to create recipes that aren’t just tasty, but that are doable. For me, part of “doable” is ingredients that are readily available. This isn’t just about you, it’s also about me—I live in a smallish town and I don’t want to be schlepping all over the place for ingredients either. But I was working on a tofu scramble for a while and it just wasn’t coming together and I finally had to acknowledge the fact that I needed to go to Raleigh to get some nutritional yeast.

Recipe

Ingredients

• 14 oz firm tofu pressed for at least 30 minutes then crumbled
• 1 tbsp nutritional yeast
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 small onion chopped
• 4 oz shiitake mushrooms stems removed & caps thinly sliced
• 3 cups torn kale spinach, or chard leaves, tough stems removed (I prefer kale)
• salt and pepper to taste
• 6 medium whole wheat tortillas

Instructions

• Combine tofu, nutritional yeast, turmeric, and garlic powder in a large bowl. Set aside.
• Heat olive oil in a large skillet over medium heat. Add onion; cook 5–6 minutes or until softened, stirring occasionally. Add mushrooms and cook 2 minutes more. Stir in greens and tofu. Continue to cook, stirring often, until greens have wilted, 2–5 minutes.
• Divide greens and tofu onto each tortilla and fold like a burrito.
• To freeze, wrap tightly in a layer of plastic wrap and place wraps in freezer bag. To reheat, remove plastic and loosely wrap in paper towel. Microwave for about 1 minute on each side. If center is still cold, continue to microwave for 15 seconds at a time until heated through.

Nutrition