Veggie Tofu Wrap

The other day I was in the mood for a salad because I wanted something light and healthy, but I knew I needed something filling. I opened up my refrigerator, grabbed a few of the first things I saw:

  • Tofu
  • Roasted red peppers
  • Cucumbers
  • Cherry tomatoes
  • Spinach
  • Feta
  • Balsamic vinaigrette
  • Whole wheat tortilla

I decided I would experiment and make a new wrap. I sautéed the tofu, which is very easy to do. You take the tofu, pat it down with a paper towel to dry it a bit, cut it into cubes, and throw it on a hot pan with olive oil. You stir it around and flip it over until it starts to darken a little on the sides. While the tofu was cooking, I cut up the other ingredients. Roasted red peppers come in a jar already made, so you don’t have to take bell peppers and do anything to them.


Once the tofu was finished cooking, I threw it in a bowl along with the cut up roasted red peppers, cucumbers, cherry tomatoes, spinach, and feta. I then put a dash of balsamic vinaigrette on it, but not a lot because I didn’t want it to make my wrap soggy. I then dumped the ingredients out of the bowl and onto the tortilla. After I bundled it all up, I put some foil around my wrap to make sure it would stay together while I was eating it.

The wrap had a great, light salad taste to it This would also work well as just a salad without the tortilla though. This wrap is a great way to enjoy a lighter and nutritious meal that still provides you with carbs and protein you need to stay full.

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