My version is with tofu and kale, but here is an even quicker version from Vegetarian Times.
You Need:
- four whole wheat tortillas
- one package firm tofu
- two big handfuls of chopped kale, chard, or spinach
- one onion, diced
- garlic
- chipotle spice blend
- two diced fresh tomatoes (or a can!)
Optional:
- daiya, nutritional yeast, cheddar, or monterey jack
How to:
Preheat the oven to 350F. Saute the onions in olive oil for a few minutes. Crumble in tofu and add kale, garlic and spice mix. Saute until the kale is almost tender and then add tomatoes.
While this is all happening toast the tortillas in the oven for about 2 minutes each side.
Layer.
Bake for 30-45 minutes.
BOOM!
July has just started and fresh local produce is everywhere! This recipe utilized some kale that needed to be used up, so feel free to sub and experiment! I had this with some nice fresh greens from my neighbour's amazing garden and some sliced avocado.
Happy hump day!
While this is all happening toast the tortillas in the oven for about 2 minutes each side.
Layer.
Bake for 30-45 minutes.
BOOM!
July has just started and fresh local produce is everywhere! This recipe utilized some kale that needed to be used up, so feel free to sub and experiment! I had this with some nice fresh greens from my neighbour's amazing garden and some sliced avocado.
Happy hump day!
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