Tofu Wrap with Jalapeño Roasted Broccoli and Kale Slaw


The picture above does not do this meal justice. It was awesome! I made a simple wrap with a layer of Vegenaise chipotle mayo, shredded carrots, blackened tofu and lettuce.

For the broccoli, I cut up an entire head – stem and all – and coated it with a jalapeño olive oil, chipotle, nutritional yeast and garlic. I baked it at 350 F until tender.

The kale slaw is the best part! I modified a recipe from Kris Carr (see below). It turned out really good and I know it will get better as the dressing has time to settle into the slaw.


  • 1 bunch of kale, torn into bite sized pieces
  • 1/2 bag of shredded carrots
  • 1 bag of shredded slaw mix

Tahini Dressing

  • 1/3 c tahini
  • 1/4 c fresh lemon juice
  • 1 Tbls vegan mayo
  • 1/8 c water
  • seasoning to taste (I used cayenne and garlic powder)
  1. Saute the kale in oil until tender
  2. Toss slaw ingredients together
  3. Mix dressing separately and combine well with slaw

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