This month is wrap month!. I love wraps because the possibilities are endless and they travel easy!
This is based on one of my favorite salads and was my Son, Chef Michael”s creation. This is the first time I tried this recipe and the results were stellar.
What you will need
1 package of vegan bacon. Approximately 7 oz. ( Use your favorite)
½ tablespoon coconut oil
½ of 14oz package of extra firm tofu. Squeeze out excess water with towel.
½ teaspoon turmeric
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper to taste
1 small package of fresh spinach chopped
1 small package of mushrooms chopped
small red onion thinly sliced (optional)
1 package of 10 inch whole grain wraps
For the dressing
2 tablespoons spicy brown mustard
2 tablespoons vegan mayo
2 tablespoons honey. (If you don't use honey substitute with agave or maple syrup)
What to do?
In a large saute pan on medium high heat coconut oil. Add chopped bacon cook for 2 minutes. Crumble tofu into pan with hands. Add turmeric, garlic powder, onion powder, and salt and pepper. Cook until heated through.
To prepare dressing add all ingredients and whisk together, put aside.
To prepare, lay wrap flat and place chopped spinach, mushrooms, bacon tofu mixture, and thinly sliced onion. Drizzle dressing on top and wrap that sucker up Chipolte style and your good to go!
Your spinach salad is now travel ready! And Daisy is in her usual spot as loyal recipe observer/tester.
Take care of you!