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Zesty Tofu Wraps

husbandlover
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http://danatreat.com/2009/07/thats-a-wrap/ So good!

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• Servings: 4
• 1 cup sun-dried tomatoes, not packed in oil, thinly sliced
• 1 cup Kalamata olives, pitted and coarsely chopped
• 1 pound extra-firm tofu
• Olive oil
• 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
• Hummus
• 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.