This easy and nutritious wrap showcases smoked tofu, along with a spicy silken tofu spread, in an explosion of flavours that will light up your lunchtime.

1/4 cup (60 mL) reduced-fat vegan mayonnaise
4 oz (115 g) extra-firm light silken tofu
1/2 small garlic clove, crushed
1/8 to 1/4 tsp (0.5 to 1 mL) chipotle chili powder
4 large whole wheat or sprouted wheat tortilla wraps
1/4 to 1/2 cup (60 to 125 mL) fruit chutney (optional)
3 cups (750 mL) baby salad greens
8 oz (225 g) smoked tofu, thinly sliced and cut into slivers
2 cups (500 mL) fresh cantaloupe, peach, nectarine, or mango, thinly sliced

To make Chipotle Cream purée mayonnaise, tofu, garlic, and chipotle powder until very smooth in blender or with stick/immersion blender. Refrigerate in covered jar until ready to use.

When ready to fill wraps, toast each tortilla on one side only in heavy, dry skillet over high heat for a few seconds, just to soften. Remove immediately and toast next tortilla. It takes only a couple of minutes to toast all 4 tortillas.

Spread the untoasted side of each tortilla, almost to edges, with about 3 Tbsp (45 mL) chipotle cream. If using optional chutney, also spread with 1 to 2 Tbsp (15 to 30 mL).

Evenly divide salad greens, slivered smoked tofu, and fruit slices evenly between 4 tortillas, piling them down centre of wrap, leaving about 2 in (5 cm) uncovered on end closest to you. Fold up that end and fold over sides firmly to make a roll that is closed on the bottom and open on top.

Cut roll in half diagonally. You’ll need plenty of napkins!

Serves 4.

Each serving contains: 281 calories; 13 g protein; 10 g total fat (0.5 g sat. fat, 0 g trans fat); 36 g carbohydrates; 3 g fibre; 527 mg sodium

source: "Versatile Tofu", alive #356, June 2012

About the Author

Bryanna Clark Grogan is the author of World Vegan Feast (Vegan Heritage Press, 2011) and eight more vegan cookbooks. veganfeastkitchen.blogspot.ca