Portobello mushroom, tofu wrap with coconut milk, sea vegetable spread and wilted spinach

Rich, smoky and full of greens. The recipe for the spread makes quite a lot (so, reduce or be prepared to have extra on hand).


For the spread
1 cup red lentils
2 cups vegetable stock
1 ‘sprig’ dried kombu (about 2″)
1 1/2 cups coconut milk (I use full fat)
1T fresh garlic, minced
1/4t coarse sea salt
2T nutritional yeast
1T nori flakes
2t purple dulse flakes
Coarse sea salt and black pepper to taste

For the tortilla
1/2 cup whole wheat bread flour
1/4 cup lukewarm water
A pinch fine sea salt (if you like)

For the tofu and mushrooms
120g extra firm, high quality tofu cut in 1/4″ long strips
1 medium portobello mushroom, stemmed and sliced thickly, 1/3″
2T tamari
1/2T lemon juice
Coarse sea salt and black pepper to taste
1 cup baby spinach
1/2T nutritional yeast
A pinch sea salt

Optional: You can also make this on the stove top or bake in a ceramic dish, but both require more attention. If you want to keep the spread close to white, stir more frequently. If you’d like a fond, don’t stir as much. Sun-dried tomatoes, black olives, capers, and other high flavour ingredients would also make nice additions.


Make the spread first, and then when it has setup, make the remaining ingredients starting with the mushrooms and tofu, then the wrap and then the spinach.

Warm a slowcooker on high. Add everything up to and including the sea salt. Cover and cook on high, stirring periodically, reducing until you have about 2 1/2 cups — expect several hours depending on your slowcooker. When reduced, remove from heat. Remove the kombu. Add the nutritional yeast, nori, and dulse. Stir to combine.

Let stand to cool uncovered about 30 minutes. Season to taste. Spoon out into an appropriate dish, cover loosely and chill 30 minutes. Pour off any condensed water, cover tightly and chill overnight to setup. When ready to serve, adjust the seasoning to taste depending on use and enjoy.

When the spread is ready, make the tortilla. Mix the water and flour, then knead until a smooth, pliable dough forms and then for another two minutes. Cover with a warm, wet tea towel and let rest for at least 15 minutes.

Preheat the oven to 450F. Toss the portobello mushrooms and tofu in the tamari. On a lightly oil or nonstick baking sheet or roasting pan, roast the tofu and mushrooms on the middle rack for about 20 minutes or until nicely browned.

Turn periodically to brown evenly. Ovens vary; use the colour and texture as a guide. Remove from heat when done (separately if necessary). When the tofu and mushrooms are looking done, add the spinach to the pan and roast another 2 – 3 minutes to wilt.

While the tofu and mushrooms finish, roll out the tortilla. On a floured board, roll the tortilla out to a 13″ – 14″ circle about 1/8″ thick. Be careful not to roll too thinly (the dough will have transparencies, start to split, etc.). If you don’t have a large enough frying pan, you can try a pizza stone. Otherwise, you can break the dough up and roll out to two tortillas about 6 1/2″ – 7″.

Bring the frying pan (or griddle if you have one) to heat on medium high. Dry fry the tortilla lightly on both sides until the tortilla is lightly browned (it will also bubble a little), turning once.This shouldn’t take more than a couple of minutes, both sides. Be careful not to overcook.

Let the tortilla rest a few minutes to cool and soften. Season the mushrooms and tofu to taste.Add about 1/4 cup spread to the tortilla and spread evenly in the middle. Add the mushrooms, the spinach and the tofu.

Dust the spinach with the nutritional yeast and a pinch sea salt when you add it. Roll up like you would a burrito — from the bottom up over the filling away from you, tucking in the sides and rolling over (go gently!). Cut in half if you like and enjoy!