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
- 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.