Recipe for a vegan Mushroom Spinach Tofu Wrap with cilantro hummus for creaminess. Perfect for a filling breakfast or light lunch! No eggs, no dairy, all vegan and absolutely delicious! It's the perfect take-to-work/school/university/whatever lunch as well!
Put all the ingredients in your food processor or blender.
Blend/process until smooth (add more water if the consistency is too thick).
Instructions for the Mushroom Spinach Tofu Wrap
Heat the canola oil in large pan and scramble the tofu with your hands or use a fork to do it before adding it to the pan.
Add the curry powder, turmeric and kala namak. Mix well, so the tofu gets an even yellow color.
Add the sliced cremini mushrooms and frozen spinach.
Keep it on medium high heat while stirring for about 10 minutes - until the mushrooms have lost most of their water and spinach isn't frozen anymore. At this point, you can add more kala namak or spices, herbs to taste and preference.
Heat the tortilla in a pan until warm. Spread 1-2 tablespoons of the cilantro hummus on the tortilla, top with the tofu, mushrooms, and spinach. Add quartered cherry tomatoes on top and fold it like you would usually do for a wrap! And enjoy!
*You won't need all the hummus for the wrap. Enjoy the rest with homemade crackers or on bread! **Nutrition facts: The values are calculated from all the ingredients in the recipe (= all the hummus). Of course, you will only need 1-2 tablespoons of hummus for the wrap, so keep that in mind when you are counting calories,...