Tofu Scramble Wrap

I’ve been having some really awesome Saturdays lately.

My day consisted of a long morning walk with Harley around our neighborhood trail, going to the Little Italy Mercato with Jackie, yoga, and laying by the pool to read for awhile. What’s not to love?

At the farmer’s market I picked up a lot of fruits and veggies, granola and avocado oil:

Do you see those heirloom tomatoes? Can’t wait to eat that deliciousness.

Jackie is doing a juice cleanse next week so she bought an insane amount of produce today. Looking at her lugging her stuffed shopping bags around that were overflowing with greens was cracking me up.

Buying a bunch of veggies and hearing about Jackie’s juice cleanse prompted me to try throwing spinach into my afternoon smoothie. Green Monster shakes are all the rage and I hear about them everywhere, but the thought always kinds of icks me out. I prefer my smoothies sweet, fruity and a bright color. Even so, I tried it out today to see how gross  good it could be.

I blended together a cup of fresh strawberries, a cup of almond milk, 1/2 scoop of vanilla protein powder and a handful of spinach. I was prepared for the greenish color instead of my usual pretty pink strawberry smoothie hue, but it still freaked me out a teeny bit. I could taste the spinach a little, but it wasn’t so bad. Who knows, maybe I will try to incorporate leafy greens into my smoothies from time to time to build my green smoothie tolerance up.

Dinner 

The other day I was checking out the vegan blog OhSheGlows.com  and a tofu breakfast burrito recipe was posted. It made me think about how I don’t cook with tofu enough, and inspired me to buy some at the store yesterday. Tonight I used some of it and threw together a meal that’s low in calories and high in protein.

Tofu Scramble Wrap

Serves 1

Ingredients:

• 3 oz block of extra firm tofu (Azymaya)
• 1 multigrain wrap (La Tortilla Factory Smart & Delicious)
• 1 serving of shredded Mexican cheese (1/3 cup Weight Watchers)
• 1/2 red bell pepper, chopped
• 2 TBSP pico de gallo (Trader Joe’s)
• A few sprigs of cilantro, chopped
• 1 stalk of green onion, sliced
• Salt & pepper (I love Jane’s Krazy Mixed Up seasonings)
• 1 TBSP of white cooking wine (water will work too)

First, you need to drain and press the tofu. To press it, simply wrap the amount of tofu you’re planning to use in a kitchen towel, then put some heavy books on top of it. This will draw the water out of the tofu. Leave it for at least 10 minutes.

In a medium sauce pan, heat the cooking wine over medium heat. Add pepper and let it cook for just a couple of minutes until softened a bit. While the pepper is starting to cook, chop up the tofu into small pieces.

 

Add tofu, pico de gallo, cilantro, green onion, salt, and pepper to the pan. Mix everything together with a spoon, then remove from heat.

Put the wrap in a large pan over the burner. Pour tofu mixture onto the wrap, then add cheese. Let it cook until the cheese is melted.

Nutrition stats: 280 calories, 13 g fat, 26 g protein, 27 g carbs

Well, I’m off to watch a movie and relax. Have a great rest of your weekend!