Mushroom Tofu Saute w/Pesto Wraps

RECIPE:
Mushroom Tofu Sauté with Fresh Pesto Sauce Wraps
Ingredients for Sauté
5 mushrooms, chopped
1 small onion, rough chopped
1 block organic tofu, (firm or extra firm)
1 bunch fresh kale, chopped
1 Tbsp parsley, dried
1/2 Tbsp paprika
1 Tbsp Bragg’s Amino Acid
1 Tbsp nutritional yeast
Tortillas (brown rice or regular)
1/2 Daiya cheese (vegan)
- Sauté onions and mushrooms in a 1/2 Tbsp olive oil until onions are translucent.
- Add chopped tofu and continue to sauté, then add the chopped kale, parsley, paprika, Bragg’s, and nutritional yeast
Ingredients for Sauce
1/2 c pine nuts
1 bunch, fresh basil
6 oz water
2 Tbsp minced garlic
1 tsp paprika
1/2 tsp Himalayan sea salt
Add all the sauce ingredients to the blender and process until smooth.
Place the sauce on the tortillas and cover with the sauce and enjoy!
What's Your Reaction?
Jane Velez-Mitchell is an award-winning TV journalist and New York Times best-selling author. She is the founder of UnchainedTV and the host of several shows on the network.
I will try this as soon as I get more tofu! Thanks for sharing.