Tofu (firm): 100g (3.5 oz), Whole wheat tortilla: 50g (1 large), Spinach: 30g (1 cup, fresh), Bell pepper (red): 50g (1/2 medium, sliced), Carrot: 30g (1 small, grated), Cucumber: 30g (1/4 medium, sliced), Hummus: 30g (2 tbsp), Lemon juice: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Garlic powder: 1g (1/4 tsp), Cumin: 1g (1/4 tsp), Smoked paprika: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Press 100g tofu between paper towels to remove excess moisture, then cut into 1/2-inch slices. 2. In a small bowl, mix 1g garlic powder, 1g cumin, 1g smoked paprika, 1g salt, and 1g black pepper. 3. Season the tofu slices with the spice mixture. 4. Heat 5ml olive oil in a non-stick skillet over medium heat. 5. Cook the tofu for 3-4 minutes per side, until golden and slightly crispy. 6. Spread 30g hummus on 50g whole wheat tortilla. 7. Layer 30g spinach, 50g sliced bell pepper, 30g grated carrot, and 30g sliced cucumber on the tortilla. 8. Add the cooked tofu slices and drizzle with 5ml lemon juice. 9. Fold in the sides of the tortilla, then roll up tightly. 10. Cut in half diagonally and serve.
