|Let's do the brain warp again!|
Dazee's been chasing a deadline and hasn't been around much this week, so I'm trying to champion the leftovers we have around here: tofu scramble, garlicky black beans and spaghetti squash. I think I'm winning too.
|To form a tight wrap, lay your ingredients out like this, rather then mounding them up.|
I think I'm onto something big with these non-traditional wraps. This version is the closest I've come to eating a burrito in three years (ever tried to roll a brown rice tortilla?), which is super satisfying. Not only that but these are just insanely healthy, fun to eat, satisfying, filling (for hours) and a snap to make--especially if you have leftovers hanging around.
The only caveat is you have to make them to order, or wrap 'em well, 'cuz air will dry out the outer paper and make them a little crunchy and hard to eat.
Seasoned spaghetti squash, black beans, leftover scramble and lettuce. Dunk 'em in salsa if you have it!
I ate a few yesterday without a dipping sauce, but then remembered the gorgeous gifted jar of roasted tomato salsa waiting for me in the pantry. Thanks friends, 'cuz wooow-eee, these are even better dunked in salsa.
I've been thinking about all sorts of awesome-weird combinations to try next, plus I need to share with you the Reuben version I made (corned Soy Curls, sauerkraut, noodles, lettuce, parsley and capered Russian dressing).
In the meantime, if you try these, consider subbing the scramble with avocado, or just adding it for a bigger, chewy brain warp.
Also don't forget the Papa Tofu Loves Ethiopian Food giveaway is still rollin'!