4 oz shiitake mushrooms, stems removed & caps thinly sliced
3 cups torn kale, spinach, or chard leaves, tough stems removed (I prefer kale)
salt and pepper, to taste
6 medium whole wheat tortillas
Combine tofu, nutritional yeast, turmeric, and garlic powder in a large bowl. Set aside.
Heat olive oil in a large skillet over medium heat. Add onion; cook 5–6 minutes or until softened, stirring occasionally. Add mushrooms and cook 2 minutes more. Stir in greens and tofu. Continue to cook, stirring often, until greens have wilted, 2–5 minutes.
To freeze, wrap tightly in a layer of plastic wrap and place wraps in freezer bag. To reheat, remove plastic and loosely wrap in paper towel. Microwave for about 1 minute on each side. If center is still cold, continue to microwave for 15 seconds at a time until heated through.