Zesty Tofu Wraps
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Cut the tofu lengthwise into quarters. Dry the tofu well on all sides with paper towels.
  2. 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.
  3. 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.)
  4. 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.
RECIPE BACKSTORY
http://danatreat.com/2009/07/thats-a-wrap/ So good!