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Teriyaki Tofu Wraps

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    This wrap makes a wonderful summertime lunch. If you can’t find peppery arugula, substitute watercress or spinach.

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    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

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    Teriyaki Tofu Wraps

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