Homemade Spinach Tofu Wraps

In a food processor, combine the spinach, eggs, garlic powder, salt & and pepper. Blend until smooth

Grease a pan with olive oil. Over medium heat, pour a thin layer of the spinach egg mix. Let it sit for a few minutes, flip it, and let it cook for couple minutes.

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.

While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.

Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.

In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

Once tofu is ready add to flat spinach tortilla.Fold in the sides, but with an inch between them.Keep the side flaps pulled in while using thumb to bring bottom flap over the sides. Pull bottom flap to wrap over filling and roll one of two times.