Mushroom Tofu Saute w/Pesto Wraps

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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!