- 1/2 cup wild rice
- 6 oz of tofu (marinated)
- 1/3 avocado, sliced
- 1/2 carrot shredded
- 1 kale leaf, shredded
- 1/2 cup salsa
- 1 joseph's flax wrap
- 1/2 cup wheat free tamari
- 1/4 cup water
- 1 tablespoon nutritional yeast
- 1/2 tablespoon of pure maple syrup
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
mix the tofu marinade ingredients in a bowl. crumble the tofu and mix with marinade for a least 2 hours.
cook wild rice according to directions. about 15 minutes before rice is done, heat a large non-stick skillet and pour both the tofu and the remaining marinade in and sauté on medium-high until liquid dissipates. turn the heat down to medium-low and continue to fry the tofu, using a spatula to flip over occasionally. this creates a nice crispy outside on the tofu. after it reaches your level of crispiness, turn off heat and let cool. the rice should be done as well, and should cool for about 5 minutes before placing in the wrap.
you will want to use a small dash of olive oil to massage your kale - this will remove the cardboard stiffness that raw kale can have. layer the rice, avocado, tofu, carrot, and kale. add salsa to your liking and wrap like a burrito.
the delicious kale was part of week 3 csa bounty!