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)

  1. Sauté onions and mushrooms in a 1/2 Tbsp olive oil until onions are translucent.
  2. 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!