Ingredients: 

1 brick Firm or Extra Firm Tofu (Nasoya brand is best!)

1 Tomato, chopped

1 Avocado, chopped

¼ cup Red Sweet Spanish Onion

2 tablespoons dried Cilantro or ¼ cup chopped fresh Cilantro

1 teaspoon dried Garlic Powder

½ Orange Bell Pepper, chopped (or can use a Red Bell Pepper)

1 Habanero Pepper, finely chopped

½ fresh Lime

6 large Romaine Leaves, thinly sliced

Sea Salt

Fresh Ground Pepper

Preparation:

Kale Leaves – Blanched for 3-4 minutes (need to still be firm not completely cooked and soft.  How to:  Boil water in a deep pot or a wide shallow pan.  Drop in Kale leaves and boil for 3-4 minutes, til bright green but not too soft as they will be used for wraps.  You can do this step a day or two ahead and refrigerate till ready.

Press Tofu in TofuXpress for 3 hours or overnight if more convenient.  Place into a deep mixing bowl.  Rake Tofu with fork to break into small pieces.    Add Avocado, Tomato, Habanero Pepper, Cilantro, and Garlic Powder.  Mash with a fork to blend well.  Once blended, add Salt and Pepper to taste.  The texture should end up somewhat creamy.

In a large bowl, add Romaine, Bell Pepper, Onion, juice of ½ lime (pulp is fine to include).  Toss to blend Lime juice.

Take one Kale leaf at a time and add 1-2 tablespoons of Tofu mixture.  Top with 1-2 tablespoons of Romaine mixture.  (See photo with green serving dish.)  Roll Kale leaf and pin in place with decorative toothpicks (see photo with white plate).

Wraps can be made a day or two ahead and packed for lunches.

Submitted by TofuXpress