Sprouted Grain Stuffed Tortillas
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same."
I love throwing veggies with tofu, chicken, melted cheese–whatever–on these flourless, complete protein tortillas. It makes a very quick and satisfying meal. Enjoy!
Ingredients
- 1 large organic sprouted grain tortilla such as Ezekiel brand
- 1 4 oz canned or fresh organic sliced mushrooms remove excess water of canned mushrooms with paper towel
- 1 organic medium tomato thinly sliced, excess water removed
- 1 handful organic shredded kale
- 2-4 oz. organic tofu Sliced. I like baked tofu, which is seasoned and can be found in the refrigerated area near produce in many stores
- organic sliced cheese to taste
Servings: serving
Instructions
- Lightly oil pan on stove over medium heat. Place tortilla in pan. Layer cheese, tofu, tomatoes, mushrooms and kale on tortilla. Cover and heat for a few minutes until hot. Serve.
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