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Balsamic Sweet Potato & Tofu Burrito

June 30, 2017

Pack in those micro-nutrients with a punch of plant-based protein with this balsamic sweet potato and tofu wrap

What you will need:

Burrito:

1 Large Sweet Potato

½ Block of Firm Tofu (Optional: Sub in Nasoya Tofu Baked Teriyaki Marinated Tofu)

2 Cups Spinach

½ Cup Black Beans

2 Flour Tortillas

 

Balsamic Sauce:

¼ Cup Balsamic Vinegar

2 Tbsp. Sugar

2 Tbsp. Sesame Oil

Black Sesame Seeds

Directions

1) Drain the tofu and allow to dry over paper towels or cheese cloth. (Optional: marinade the tofu in teriyaki sauce, or for a quicker option use the Nasoya Tofu Baked teriyaki marinated tofu)

2) Peel and chop sweet potato into 1 inch cubes

3) Boil sweet potato for 10-15 minutes until tender. Mash the sweet potato.

4) In the meantime, prepare the sauce by heating the balsamic vinegar on medium heat. Whisk in sugar. Once sugar is dissolved, take off the heat

5) Add sesame oil and black sesame seeds to the sauce and set aside

6) Seam the spinach until wilted

7) Drain the black beans (very important to fully rinse the beans under water until all the bubbles are gone)

8) Assemble the mashed sweet potato, tofu, beans, and steamed spinach on the tortilla.

9) Dip the wrap in the balsamic sauce prepared earlier

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