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Recipe for a vegan Mushroom Spinach Tofu Wrap with cilantro hummus for creaminess. Perfect for a filling breakfast or light lunch! No eggs, no dairy, all vegan and absolutely delicious! It’s the perfect take-to-work/school/university/whatever lunch as well!

Whenever I have to cook myself, I want to keep things simple – nothing too fancy. I also try to use up leftovers, so this is basically how this Mushroom Spinach Tofu Wrap happened. I had half a block of tofu, leftover mushrooms, a few cherry tomatoes and cilantro hummus sitting in the fridge, and exactly one tortilla on the counter. Perfect!

This Mushroom Spinach Tofu Wrap turned out super delicious! It was juicy, comforting and perfect for brunch – which is what I usually have because I sleep too long to have a proper breakfast. #bloggerlife

Golden tofu + spinach + mushrooms = <3 I love to add my usual tofu scramble seasoning on tofu, consisting of Kala Namak (Black Salt), curry powder, and turmeric. Turmeric is not only super healthy, it also adds that awesome golden color! Kala Namak adds the eggy taste and smell.

Mushroom Spinach Tofu Wrap Elephantastic Vegan Recipe for a vegan Mushroom Spinach Tofu Wrap with cilantro hummus for creaminess. Perfect for a filling breakfast or light lunch! No eggs, no dairy, all vegan and absolutely delicious! It's the perfect take-to-work/school/university/whatever lunch as well! 4.75 from 4 votes Print Recipe Pin Recipe Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Course Breakfast Cuisine Vegan Servings 1 wrap Calories 305 kcal Ingredients US Customary Metric 1x 2x 3x Ingredients for the cilantro hummus * 14 oz canned chickpeas - rinsed and drained

1 tablespoon tahini

¾ teaspoon salt

1 teaspoon olive oil

lemon juice of half a lemon

1 tablespoon water + more to thin out

4 stalks of cilantro Ingredients for the Mushroom Spinach Tofu Wrap 1/2 block firm tofu

1 cup cremini mushrooms - sliced

1/4 cup frozen spinach

1/4 teaspoon turmeric powder

1/4 teaspoon curry powder

1 teaspoon canola oil

1/4 teaspoon kala namak (black salt)

1 tortilla (store-bought or homemade)

a couple of cherry tomatoes - quartered Instructions Instructions for the cilantro hummus Put all the ingredients in your food processor or blender.

Blend/process until smooth (add more water if the consistency is too thick). Instructions for the Mushroom Spinach Tofu Wrap Heat the canola oil in large pan and scramble the tofu with your hands or use a fork to do it before adding it to the pan.

Add the curry powder, turmeric and kala namak. Mix well, so the tofu gets an even yellow color.

Add the sliced cremini mushrooms and frozen spinach.

Keep it on medium high heat while stirring for about 10 minutes - until the mushrooms have lost most of their water and spinach isn't frozen anymore. At this point, you can add more kala namak or spices, herbs to taste and preference.

Heat the tortilla in a pan until warm. Spread 1-2 tablespoons of the cilantro hummus on the tortilla, top with the tofu, mushrooms, and spinach. Add quartered cherry tomatoes on top and fold it like you would usually do for a wrap! And enjoy! Notes *You won't need all the hummus for the wrap. Enjoy the rest with homemade crackers or on bread! **Nutrition facts: The values are calculated from all the ingredients in the recipe (= all the hummus). Of course, you will only need 1-2 tablespoons of hummus for the wrap, so keep that in mind when you are counting calories,... Nutrition Calories: 305 kcal Carbohydrates: 29 g Protein: 20 g Fat: 12 g Saturated Fat: 1 g Sodium: 1161 mg Potassium: 970 mg Fiber: 3 g Sugar: 5 g Vitamin A: 5115 IU Vitamin C: 4.3 mg Calcium: 158 mg Iron: 4.6 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan

If you give this Mushroom Spinach Tofu Wrap a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

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