Teriyaki Tofu Wraps
This wrap makes a wonderful summertime lunch. If you can’t find peppery arugula, substitute watercress or spinach.
1/4 cup (60 mL) cooking sherry
1/4 cup (60 mL) extra-virgin olive oil
1/4 cup (60 mL) low-sodium soy sauce
12 oz (350 g) extra-firm tofu, sliced into 1/2 in (1 cm) strips
4 large whole grain wraps
1 cup (250 mL) roasted red pepper, sliced
3 1/2 oz (100 g) soft goat cheese
1 1/2 oz (45 g) arugula
Freshly ground black pepper
For marinade, combine sherry, oil, and soy sauce in large container.
Place tofu in marinade and refrigerate for at least 3 hours.
Divide tofu strips evenly among wraps and top with roasted red pepper, goat cheese, arugula, and black pepper. Roll tightly and slice in half.
Serves 4.
Each serving contains: 435 calories; 17 g protein; 25 g total fat (7 g sat. fat, 0 g trans fat); 34 g carbohydrates; 4 g fibre; 1,075 mg sodium
source: "The Joy of (not) Cooking", alive #334, August 2010
Teriyaki Tofu Wraps
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
