Ingredients
1 tablespoon peanut butter
1/2 cup + 3 tablespoons water, divided
6 tablespoons Apple Chutney
2 tablespoons reduced-sodium soy sauce
1 small onion, chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
2 cups sliced mushrooms
1/2 pound firm tofu, cut into 1/2-inch cubes (about 1 cup)
1 1/2 teaspoons curry powder
1/2 red bell pepper, seeded and chopped
1/2 cup chopped fresh cilantro (optional)
2 cups finely chopped fresh kale
8 large flour tortillas
2 cups cooked brown rice
Preparation
Mix peanut butter with 3 tablespoons of water. Set aside.
Heat 1/2 cup water and soy sauce in a large non-stick skillet. Add onion, carrot, celery, and mushrooms. Cook 5 minutes, stirring occasionally.
Stir in tofu and cook over medium-high heat, stirring often, until vegetables are tender, about 5 minutes.
Stir in curry powder, red bell pepper, cilantro, if using, kale, and peanut butter mixture. Cover and cook until kale is tender, about 5 minutes.
Heat tortillas in a dry skillet until soft, then top with about 1/2 cup of the vegetable mixture, 1/4 cup of brown rice, and 2 teaspoons of Apple Chutney. Roll tortilla around filling. Repeat with remaining tortillas.
