Zesty Tofu Wraps
1 cup sun-dried tomatoes, not packed in oil, thinly sliced
1 cup Kalamata olives, pitted and coarsely chopped
1 pound extra-firm tofu
1 large red onion, cut in half and thinly sliced
3 tbsp. balsamic vinegar
2 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1 tbsp. honey
1 tbsp. chopped fresh rosemary
2 tsp. Dijon mustard
1/2 tsp. kosher salt
4 (10-inch) flour tortillas
4 cups arugula
Cut the tofu lengthwise into quarters. Dry the tofu well on all sides with paper towels.
Heat a large skillet over medium heat. Add just enough olive oil to coat the bottom. Add onions and a pinch of salt. Sauté until very soft and beginning to brown, 10-15 minutes. Add balsamic vinegar and cook until most of the liquid has evaporated, about 10 minutes more. Set aside.
Combine lemon juice and next 5 ingredients in a small bowl. Heat pan over medium high heat. Add just enough olive oil to coat the bottom and then add tofu. Cook about 6 minutes, browning on all sides. Stir in lemon juice mixture and cook 1 minute, or until sauce thickens. (Alternatively, pour sauce into warm pan and immediately add tofu. Turn on all sides to coat with sauce.)
Warm tortillas, if desired. Spread about 2 tablespoon of hummus over tortilla. Top with 1 piece of tofu, 1/4 of the onions, 1/4 of the olives, and 1/4 of the sundried tomatoes. Add a small handful of arugula and roll up.
Pairs Well With