Mushroom Spinach Tofu Wrap Recipe | Elephantastic Vegan (2025)

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 Homemade Wheat Flour Tortillas (store-bought or homemade)
• ▢ a couple of cherry tomatoes - quartered

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!

*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,...