A protein-packed wrap that will keep you going long after lunch is over!
How It's Made
1 whole wheat or spelt tortilla
1/2 cup White Quinoa
1/2 cup spinach
1/2 orange bell pepper
1/4 cup firm tofu
1 teaspoon soy sauce
1 teaspoon coconut oil
1 teaspoon maple syrup
1 teaspoon rice vinegar
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Cook quinoa by placing the dry grain in a pot and adding double its volume in water (ex: 1/2 cup quinoa = 1 cup water). Bring to a boil. Cover, reduce heat to low and simmer until quinoa is tender (about 15 minutes). Drain if necessary.
Slice the tofu and pepper into strips.
Sautee the tofu strips in the soy sauce, coconut oil, maple syrup, rice vinegar, garlic and chili powders until evenly brown.
Layer the tortilla with spinach, tofu, bell pepper and quinoa.
Wrap tightly, cut in half and enjoy!
Emily von Euw
Emily von Euw is the creator of the award-winning vegan food blog This Rawsome Vegan Life, and author of the best-selling cookbook, Rawsome Vegan Baking. When she is not busy creating, photographing and sharing wholesome vegan recipes on her blog or writing cookbooks