Warm pita wraps filled with sautéed greens, tofu, mushrooms, and onions make for a satisfying meal with umami flavors.
The Rowdy Chowgirl
Yesterday I worked in a room with daylight coming through the window, until twilight and then dark closed in. I hardly noticed the cold evening outside until I finally got up from my computer, stretched, and drew the curtains. As soon as I closed the curtains I was struck by how much warmer the room suddenly felt. The night was shut out, the lamplight seemed brighter and more golden, the room was now a cozy haven from the world outside. I have pulled those curtains countless times, but in that brief moment I felt the pleasure of it and was grateful.
Whenever I have a run of several rich, complicated meals in a row, I start to hunger for something quick, simple and vegetal. These kale wraps, which could just as well be made with chard or other greens, were created in response to that need for contrast. They are warm and filling and surprisingly umami for such a simple set of ingredients.
Kale Pita Wraps
Makes 5-6 servings
1 12-ounce container of firm tofu
1 bunch kale, remove spines and tear into pieces
1/2 cup water
1 teaspoon olive oil
8-9 sliced mushrooms
1/2 cup diced onion
1 glove garlic, crushed
Hummus, to taste