1/3 cup hoisin sauce
1/4 cup low-sodium organic soy sauce
1 tablespoon fresh ginger, minced
1 tablespoon toasted sesame seed oil
2 tablespoons olive oil
1 cup shiitake mushrooms sliced, stems removed and discarded
2 cups sweet potatoes, peeled and cut into 1/2" cubes.
3 cups kale, chopped and firmly packed
1 14oz package firm tofu, completely drained and cut into 1/2" cubes
1 cup cooked brown rice
4 10-12" flour tortillas.
YIELD: 4 servings
DIRECTIONS:
- In a medium bowl, mix together the hoisin sauce, soy sauce, ginger, and sesame oil and set aside.
- Heat a large skillet on medium-high heat. When the pan is hot, heat 2 Tablespoons olive oil, and add shiitake mushrooms. Stir until brown and crispy (approximately 10 minutes). Remove mushrooms from pan and set aside.
- Return pan to burner and add 1 Tablespoon olive oil (if needed) and the sweet potatoes. Stir occasionally until potatoes are fork tender (approximately 5-8 minutes).
- Add chopped kale and the sauce mixture to the sweet potatoes. Stir to combine. Cook until kale is wilted (approximately 1-2 minutes).
- Add the cooked rice, mushrooms, and tofu and gently fold to combine. Once combined, heat through and remove pan from heat.
- If serving immediately, divide and spoon filling onto tortillas and wrap tortilla according to the images above. Serve immediately. NOTE: If preparing ahead of time, store filling in separate containers and assemble when ready by reheating the filling and warming the tortillas.
TIP: The tortillas are easier to wrap when warm. There are several methods of warming a tortilla if you do not have a tortilla warmer:
Microwave:
Place a tortilla on a plate, covered with a damp paper towel. Alternate tortillas with paper towels. Microwave for 30 seconds to one minute, depending on how many tortillas.
Oven:
Preheat the oven to 250°F. Wrap a stack of tortillas in a damp dishtowel and place in a casserole dish of similar size. Cover with a lid or a piece of aluminum foil tightly on the dish. Place in oven for 20 minutes.
Once the tortillas are heated, transfer them to a tortilla warmer to keep them nice and hot, or place on a plate under a warm damp dishtowel.