I’m always experimenting with wraps because I think they are such a healthy alternative to a sandwich, especially if you choose a Sprouted Wheat wrap. Here’s my all-time favorite for the summer: Blackened Tofu Wrap. The crunchy asparagus pair beautifully with the creamy avocado and crispy- tofu.
Serves 2
INGREDIENTS FOR THE BLACKED TOFU WRAP
- 1 8-ounce package extra firm tofu
- 2 tbsp toasted sesame oil
- 1 tbsp tamari
- 1 garlic clove, minced
- 1 tsp Agave Nectar
- 2 Sprouted Wheat Tortilla wraps (I love the ones by the Alvarado St Bakery)
- 6-8 Asparagus spears
- 4 Romaine or mixed green lettuce leaves
- 1 carrot, cut into ribbons with a potato peeler
- 1/2 ripe avocado, sliced.
- Chipotle Mayo ( I use Vegannaise and add 1/4 tsp Chipotle paste* to 1/2 cup mayo).
* I buy a can of Chipotle Chilli in Adobo Sauce from the market, puree in the blender, and store in an airtight jar for up to 3 months in my fridge.
DIRECTIONS
- Prepare the tofu: Drain the tofu and slice it horizontally so that you have two 1/2 inch slabs. Then cut the slabs into thirds.
- Prepare the tofu sauce by blending the toasted sesame oil, tamari, garlic, and agave in a small blender.
- Heat a griddle pan and spray with a little heat-heat safflower or grapeseed oil. Fry the tofu for about 2 minutes on each side, or until brown and crispy. Remove from heat and pour over the tofu sauce. As the pan will still be hot, the sauce will sizzle. Turn over each piece of tofu with tongs. Set the pan aside, and allow the tofu to cool
- Gently steam the asparagus for about 4 minutes. Remove from steamer and run under cold water. Be careful you don’t overcook the asparagus – you want them to have a bite.
- Place the tortillas in a warmed cast-iron skillet or griddle pan and gently warm through.
- Layer your wrap: lettuce, tofu, asparagus, carrot, avocado, mayo. Wrap tightly and serve immediately.
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