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How to make vegetarian mushroom and spinach tofu wrap

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For a quick-and-easy vegetarian lunch you can enjoy on the go, consider cooking up these delicious wraps. This combination of earthy mushrooms, nutrient-rich spinach and filling tofu is seasoned with herbed cream cheese for a creamy, flavorful meal.
These wraps can be made in advance and enjoyed either cold or reheated. To reheat, just cover the wrap in aluminum foil and bake it for about 10 minutes or until the center is warmed and melty. You can even heat these in a panini press for a touch of crunch.
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Cooktop Cove
Vegetarian Mushroom and Spinach Tofu Wrap
4
15 minutes
25 minutes
40 minutes
1 16-ounce block extra-firm tofu
4 tablespoons olive oil, divided
1 onion, sliced
2 cups sliced button mushrooms
2 cups raw baby spinach
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper
4 large flour tortillas
8 tablespoons herbed cream cheese
Wrap the tofu in paper towels and set on a flat plate or flat baking sheet. Top with another flat plate or baking sheet, and top with several heavy cans. Set aside while you prepare the remaining ingredients.
Heat half the oil in a pan set over high heat and add the onion. Season with salt and pepper and cook about 10 minutes, or until translucent and slightly browned.
Add the mushrooms and cook an additional 10 minutes or until the mushrooms are tender. Add the spinach and cook until wilted.
Push the vegetables to the edge of the pan and add the garlic. Cook for 30 seconds to 1 minute, until fragrant.
Add the thyme and season with salt and pepper. Set the vegetables aside.
Pat the tofu dry and slice into 1-inch cubes. Season with salt and pepper, and add the remaining oil to the pan and cook, tossing occasionally, until the cubes are browned on all sides.
To assemble the wraps, spread a line of the garlic cream cheese in each wrap and mound 1/4 of the vegetables and 1/4 of the tofu on each tortilla. Fold up the bottom and roll like a burrito.
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