Buffalo Cauliflower & Tofu Wrap

This easy plant-based wrap is filled with protein and fiber to keep you full and nourished for the summer months, This could be an easy lunch-time meal as well! See the recipe below.

Ingredients:

1 whole wheat tortilla

1 cup of kale, chopped

1 cup of shredded romaine lettuce

1 tablespoon fresh dill

1/2 of a lemon, juiced

1 tablespoon of olive oil mayonnaise

1 English cucumber, cut into slices

1/2 of a white onion thinly sliced

1 block of extra firm tofu

2 tablespoons of buffalo sauce

1 tsp hot honey

1 tablespoon corn starch

1 heaping tablespoon nutritional yeast

1/2 tablespoon cayenne powder

1/2 tablespoon of onion powder

Salt and pepper

1 1/2 cup of cauliflower florets

Liberal olive oil

Steps:

- Preheat oven to 425 degrees

- Chop the kale into small pieces, and massage in the lemon juice. Let sit in the fridge for 15 minutes. Chop the cucumber, and onions into small pieces and set aside.

- Break off pieces of the cauliflower into small-medium sized florets. Sprinkle on salt, pepper, and coat with a bit of oil. Bake for 15 minutes. Take out and brush on a bit of buffalo sauce, place back into the oven for another 5-10 minutes until a char is formed on the outside. Set aside for later

- Preheat air-fryer to 390 degrees for 4-5 minutes.

- Break off pieces of the tofu into bite-sized squares. Season with cornstarch, nutritional yeast, onion powder, cayenne, salt and pepper, and coat evenly. Spread evenly in the air fryer, and optionally spray some oil onto each piece for maximum crispy-ness! Air fry for 9 minutes in batches until all pieces are done.

- Coat the tofu with the buffalo and hot honey mixture. Set aside to cool.

- Chop the Romaine and fresh dill. Combine with the mayonnaise to the kale and lemon mix. This will naturally make a “slaw”

- Combine all ingredients together and wrap into the tortilla. Optionally, heat on the seam side until golden brown. Serve and enjoy!