Serves: 2Prep Time: 20 minutesCook Time: 10 minutesTotal Time: 30 minutes
Ingredients
Sauce
1 Tbsp tahini
2 Tbsps plant-based milk (plain, unsweetened)
¼ tsp ground turmeric
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
¼ tsp kala namak (optional, or other salt)
2 dashes ground black pepper
Tofu
7–8 ounces organic tofu (firm, extra firm, or super firm, drained [half a block], see Chef’s Notes)
½ cup red onions (chopped)
½ cup red bell pepper (seeded and chopped)
½ cup tomato (seeded and chopped)
1–2 Tbsps jalapeño (optional, seeded and minced)
1 cup organic spinach
2–4 Tbsps cilantro (optional, chopped)
2 organic whole-grain tortillas (8-inch or large collard leaves)
½ large avocado sliced
salsa (optional, or hot sauce, to taste)
Cashew Sour Cream (optional, to taste)
hot sauce (to taste)
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