Dans la cuisine: Quinoa & Tofu wrap

When I talked about starting to chronicle my food adventures, this was not the type of meal I thought I'd be sharing. I've been following recipes from Veganomicon, The Kind Diet and The Garden of Vegan for a couple of months now but this one is one of my own creations...muah hahaha.

All kidding aside, I made this one night by throwing whatever I had in my fridge together. Yes, these are actually ingredients I have laying around. Since it turned out so delicious, and I actually made the same thing the very next night, I decided it was blogworthy.

Quinoa and tofu wrap

What you'll need (keep in mind this is definitely negotiable depending on what sort of stuff you have already):

1x whole wheat tortilla wrap

1/2 cup quinoa (uncooked)

cubed tofu
braggs, or soy sauce

1/2 cup kale

3 mushrooms

1 garlic clove

1/4 tomato, chopped

1/4 avocado, chopped

vegan cheese (optional)

1 tblsp veganaise

1. Cook the quinoa as directed on package. Quinoa is such a great alternative to rice and it cooks in way less time.

2. While quinoa is cooking, saute your tofu and garlic in olive oil until it starts to brown. Add a splash of Braggs seasoning or soy sauce for flavor.

3. Add mushrooms and kale and saute until kale starts looking like it's wilting. (I'm really not that great of a chef am i?)

4. Heat your tortilla wrap for a few minutes in a toaster oven (or seconds in a microwave).

5. Add all remaining ingredients on the tortilla and wrap it up!

Now sit back and enjoy. Save the leftover tofu and quinoa mixture for your lunch tomorrow.