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Curry Sprouted Tofu, Sweet Potato & Kale Wraps

Curry Srouted Tofu & Kale Wraps, Blood Orange Melange

Curry Srouted Tofu & Kale Wraps, Blood Orange Melange

Typically I eat the largest meal of the day during breakfast, and lunch. By the time dinner time rolls around I usually eat my lightest meal.  I do notice I have more energy, and any carbs are burned off during the course of the day. I am commiting to three days per week in the gym, which is a big change from the six days per week I used to do. However, I’m slowly settling back into my fitness routine.

Curry Srouted Tofu & Kale Wraps, Blood Orange Melange, strawberry, almond milk, banana, mango, pineapple, coconut, smoothieI originally was going to make a mushroom dish, but axed the mushrooms in favor of curry, and instead added drained chickpeas just at the end of the cooking time.

Although most studies agree fermented soy products are best to consume, I do eat tofu and have no physical issues with consuming it. I really  like the Sprouted Organic Tofu from Trader Joe’s. Sprouting makes it easier to digest, and the process helps to remove most of the phylates. Also the sprouting process renders the final product higher in protein, calcium and iron. I eat it no more than 2-3 times per week, but it is a staple for me for now.

Curry Srouted Tofu & Kale Wraps, Blood Orange Melange, strawberry, almond milk, banana, mango, pineapple, coconut

I honestly could have stopped the meal  at this point, because I could have eaten every single cube off the paper towel. However, I continued on.

After the kale is wilted a little. I add the water, and chickpeas, and allow to simmer.

Curry Srouted Tofu & Kale Wraps, Blood Orange Melange

The gluten-free wraps were toasted lightly on the fire, before filling. The  Blood Orange Mélange Smoothie (Recipe) is a good match to this spicy dish.

Curry Srouted Tofu & Kale Wraps, Blood Orange Melange

Curry Sprouted Tofu, Sweet Potato & Kale Wraps

Curry Sprouted Tofu, Sweet Potato & Kale Wraps

 
Curry Sprouted Tofu, Sweet Potato & Kale Wraps
PREP TIME 15 mins
COOK TIME 30 mins
TOTAL TIME 45 mins
Easy plant-based protein rich breakfast, lunch, or dinner. Good carbs, and healthy fats keeps you fuller longer, and full of energy.
Author: Kiki at sweetestnovember.com
Recipe type: Breakfast, Lunch, Wraps
Cuisine: Vegetarian, Plant-based, Alkaline
Serves: 1-2 servings
INGREDIENTS
  • 2 cups chopped kale
  • 1 pack Sprouted Tofu (drained & cubed)
  • 2 sweet potato (cubed)
  • ½ red onion (diced)
  • ½ Jalapeño pepper, or scotch bonnet(diced)
  • 1 Garlic clove (minced)
  • 3 baby bell pepper (orange & red)
  • 1 cup water
  • 1 tbsp Curry Powder
  • 1 tsp Turmeric
  • 1 tsp Black pepper
  • grape seed oil
  • Gluten-Free wraps
  • Gluten-free flour to dredge tofu.
INSTRUCTIONS
  1. Drain tofu. Allow to rest on paper towels until all vegetables are prepped.
  2. Prep all vegetables.
  3. Cube tofu. Season with pink Himalayan sea salt, and pepper, and dredge in seasoned gluten-free flour ( I used Trader Joe’s Brand)
  4. Heat oil and shallow fry tofu just until golden brown, and they begin to float to the top of oil. Drain, and set aside.
  5. Sauté  onion, garlic, peppers, with a little salt, pepper in grape seed oil and cook until just wilted.
  6. Lower heat, and add sweet potatoes, stirring, and cooking until just a little tender.
  7. Add kale, stir  allow to cook down just a little before adding the water.
  8. Add chickpeas, and stir. Lower heat, cover, and simmer. about  3-5 mins. If more water is needed add.
  9. If need to thicken add a tsp of gluten-free flour, until thicker consistency is reached.
  10. Add tofu to mixture, and stir combing the entire mixture together.
  11. Serve in heated tortilla wrap.
Love
Kiki
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