Tandoor Tofu Wrap

1/4 cup Plain Goat Milk Yogurt

1 tbsp Tandoori Masala

11 ozs Tofu (cut into squares)

1 Whole Wheat Tortilla

1 cup Baby Spinach

1/4 cup Cherry Tomatoes (halved)

2 tbsps Red Onion (thinly sliced)

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Leftovers — Store the tofu and marinade separately from the other ingredients. Refrigerate in an airtight container for up to three days. | Make it Vegan — Use dairy-free yogurt. | Additional Toppings — Chopped cilantro, mint, and/or pumpkin seeds. | Glutten-Free — Use a gluten-free tortilla. | No Goat Milk — Use another yogurt or milk alternative yogurt.

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