VEGAN VEGGIE WRAP

By Sharon Wolff

INGREDIENTS

OF COURSE YOU CAN ALSO INCLUDE
WHATEVER VEGGIES YOU LIKE!

• 1 package extra firm tofu, cubed
• 2 cloves minced garlic
• 2 cups sliced carrots
• 2 cups fresh spinach
• 1 cup fresh kale

• Gluten-free tortilla (I used La Tortilla Factory Ivory Teff Gluten Free Wrap)
• Shredded vegan cheese (I used Trader Joe's Vegan Mozzarella Style Shreds)
• Sliced red onions

DIRECTIONS

• Sautee tofu in olive oil until it begins to slightly brown
• Mix in carrots and garlic and continue to cook until garlic is brown
• Add spinach and kale
• Reduce heat and cover until leaves are wilted
• Serve on warmed tortilla and top with vegan cheese and red onions

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