Ingredients (use vegan versions):
- 1 serving brown rice
- 4-6 frozen broccoli florets (the kind that come in a bag)
- approx 1/4 bag of frozen spinach
- 1 serving of firm tofu (1/4 or 1/5 of a package)
- 1 mozzarella string vegan cheese
- 1 flour burrito sized wrap
- your favorite Italian dressing (I use Ken's Steakhouse Lite)
Directions:
1. Cook the brown rice according to
package directions (usually takes
40 minutes, but you could use the 10 minutes
kind also).
2. About 20 to 25 minutes into the rice's
cooking time, microwave the frozen
broccoli for 1 minute. While the
broccoli is heating, chop the
mozzarella stick into about 10 pieces.
3. Chop the broccoli into smaller
pieces and cook it in a skillet with a
tiny bit of oil with some minced
garlic (or garlic powder, or fresh
garlic) and black pepper sprinkled in.
4. When the broccoli is no longer
frozen, add spinach to skillet. Cook
until spinach is no longer frozen.
5. Chop tofu into small squares and
add to spinach and broccoli mixture.
When that is cooked, set aside in a
large bowl.
6. When rice is cooked, add to bowl
and mix well. Add vegan cheese and mix
right before you put everything into
the wrap (so it does not melt too
much).
7. Add desired amount of dressing and
wrap up.
Serves: 1
Preparation time: 40 mins
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