Vegan Tofu and Spinach Roll
The Vegan Tofu and Spinach Roll is a delightful and wholesome plant-based meal option that combines the savory goodness of tofu and spinach with a colorful array of fresh vegetables and spices. This roll is not only delicious but also packed with protein and nutrients, making it an ideal choice for a satisfying lunch or dinner.
INGREDIENTS
For the Tofu and Spinach Filling:
- 1 block (14 ounces) extra-firm tofu, pressed and crumbled
- 2 cups fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1/2 lemon
- 1/4 cup nutritional yeast (optional, for cheesy flavor)
- Hot sauce or red pepper flakes (optional, for heat)
For the Wrap:
- 4 large whole wheat or spinach tortillas
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1/2 cup sliced bell peppers (any color)
- 1/2 cup sliced cucumber
- 1/2 cup sliced avocado
- 1/4 cup fresh cilantro leaves
- Tahini or your favorite vegan sauce for drizzling (optional)
INSTRUCTIONS
For the Tofu and Spinach Filling:
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.
Add the crumbled tofu to the skillet and cook for 5-7 minutes, stirring occasionally, until it starts to brown.
Stir in the ground cumin, ground coriander, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes to toast the spices.
Add the chopped spinach to the skillet and cook for 2-3 minutes until it wilts.
Remove the skillet from heat and squeeze the lemon juice over the tofu and spinach mixture. Stir in the nutritional yeast (if using) and hot sauce or red pepper flakes (if desired). Adjust the seasoning to taste.
To Assemble the Roll:
Lay out each tortilla on a clean surface.
Spoon a portion of the tofu and spinach filling onto each tortilla, leaving a small border around the edges.
Top the tofu mixture with shredded carrots, shredded red cabbage, sliced bell peppers, sliced cucumber, avocado slices, and fresh cilantro leaves.
Drizzle with tahini or your favorite vegan sauce if desired.
Carefully fold in the sides of each tortilla and then roll it up tightly from the bottom, creating a roll.
Slice the rolls in half diagonally if desired and serve.
TIPS
- Customize the roll with your favorite vegetables or herbs, such as diced tomatoes, fresh mint, or basil.
- Experiment with different vegan sauces or dressings for variety.
- For added creaminess, spread a layer of vegan cream cheese or hummus on the tortilla before adding the filling.
- Adjust the level of spiciness to your taste by varying the amount of hot sauce or red pepper flakes
NUTRITION VALUE
- Calories: 300-350 (approximate values)
- Protein: 14-16g
- Carbohydrates: 30-35g
- Dietary Fiber: 8-10g
- Fat: 15-18g
- Vitamins and Minerals: Rich in fiber, vitamins A and C, calcium, and iron.
