The Green Spinach Wrap Recipe

Press and crumble tofu

Unwrap the 14 oz block of extra-firm tofu and press it to remove excess water: wrap in a clean towel, place a heavy pan on top for 10–15 minutes. After pressing, crumble the tofu into bite-sized pieces with your hands or a fork so it resembles scrambled eggs.

Marinate tofu

In a bowl, combine 3 tablespoons sofrito, 1 tablespoon olive oil, 1 tablespoon soy sauce, 2 tablespoons nutritional yeast, 1 teaspoon turmeric, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the crumbled tofu and toss gently until well coated. Let sit 10 minutes to absorb flavors.

Cook the scramble

Heat a large nonstick skillet over medium heat. Add the marinated tofu (and any leftover marinade). Cook, stirring occasionally, for 6–8 minutes until tofu is slightly golden and most moisture has evaporated. In the last 1–2 minutes stir in the thinly sliced green onions. Taste and adjust seasoning (add a pinch more salt or a dash of soy sauce if needed).

Warm wraps and melt cheese

Warm each spinach tortilla in a dry skillet over low-medium heat for about 20–30 seconds per side until pliable. Lay warmed tortilla flat and sprinkle about 3/8 cup (roughly 2.5 oz) of shredded house cheese down the center so it will melt against the warm tofu.

Assemble the wrap

Place about 1 to 1 1/4 cups of the sofrito tofu scramble onto the cheese-lined center of each tortilla. Add a handful (about 1/2 cup) of fresh baby spinach, 2–3 tomato slices, and 2–3 slices of avocado. If using, drizzle ~1/2 tablespoon hot sauce or salsa over the filling. Sprinkle a little extra shredded cheese on top if you like.

Fold and finish

Fold the bottom edge of the tortilla up over the filling, then fold both sides in and roll tightly to form a neat wrap. Return seam-side down to the skillet and toast over medium-low heat for 1–2 minutes per side to seal and melt the cheese, pressing gently with a spatula.

Serve

Slice each wrap in half on the diagonal. Garnish with chopped cilantro and serve with lime wedges on the side to squeeze over the filling.

Offer cilantro and lime wedges at service; diners can add fresh herbs and a squeeze of lime to brighten the flavors.