Southwestern Tofu Wraps Food

SOUTHWESTERN VEGGIE WRAPS

Steps:

• Place all of the ingredients, including the liquid from the beans, into a medium saucepan and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don't rinse them though!) and set aside.
• Preheat the oven to 425°F.
• In a large mixing bowl, toss the sweet potato rounds with the olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper.
• Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
• Spread the tortillas with guacamole, leaving a 2-inch border. Divide the spinach, sweet potatoes, black beans, tomato, and onion evenly among all 4 tortillas, piling the toppings in the center of each.
• To form the wraps, fold two sides of the tortilla over the filling, then roll tightly, ending seam side down. Cut in half down the center to serve.

SOUTHWEST ROLL-UPS

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• While quinoa cooks, mix black beans, red bell pepper, spinach, barbeque sauce, garlic, cumin, and cayenne pepper together in a saucepan over medium heat. Stir in Cheddar cheese and cook, stirring occasionally, until the cheese is completely melted, 5 to 10 minutes. Remove from heat and stir in cooked quinoa.
• Place tortillas on a flat work surface. Spoon filling in a line across the middle of each tortilla; fold in opposing edges to overlap the filling. Roll up as you would burritos.

SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY

Steps:

• Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
• Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
• Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
• Enjoy!

STARBUCKS SOUTHWEST VEGGIE WRAP COPYCAT RECIPE

Steps:

• Preheat oven to 400 degrees. On a large baking sheet, add potatoes and olive oil. Roast in the oven for 20 minutes, until tender.
• Meanwhile, in a large skillet, add whisked eggs. Stir constantly until eggs are just cooked.
• Assemble each wrap, by laying one salsa tortilla flat. Add 1 tablespoon of whipped cream cheese to one half of the tortilla and 1 tablespoon of jalapeño cream cheese to the other half.
• Add about 1 egg, 1 tablespoon of potatoes, 1 tablespoon of black beans, less than 1 tablespoon of salsa, and 1 teaspoon of cotija. Wrap up tightly by folding in sides and rolling completely. Repeat assembling other wraps.

BUFFALO TOFU WRAP

Steps:

• Cut the tofu into cubes and fry it until the outside is firm and crispy.
• Add the buffalo sauce to the tofu and fry for about a minute more.
• Lay out the wrap and spread the ranch or bleu cheese dressing in a circle in the middle.
• Place the lettuce and tomato in the center of the wrap.
• Put the buffalo tofu on top of the veggies.
• Sprinkle the cheese on top of the hot tofu.
• Add hot sauce if you like it spicy.
• Wrap it up and enjoy!

EASY SOUTHWESTERN VEGGIE WRAPS

Steps:

• Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.

LETTUCE WRAPS

Steps:

• In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
• Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
• Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
• Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

TOFU SCRAMBLE RECIPE

Steps:

• Grease a nonstick pan, or add a little oil to prevent sticking. Sauté the vegetables and garlic over medium heat until lightly browned. Drain the tofu, then add it to the pan. If using firm tofu, break it up with a spatula (silken tofu will break up on its own as you stir). Add the spices and salt. Continue to cook-stirring occasionally-until the tofu is hot and extra liquid has evaporated so it looks like scrambled eggs. Stir in the spinach until it wilts, then serve with toast, home fries, sliced avocado, salsa or hot sauce, a sprinkle of black pepper and nutritional yeast, or whatever you wish. View Nutrition Facts

SOUTHWESTERN TOFU WRAPS

Steps:

• Whisk 3 tablespoons lime juice and oil in medium bowl. Add tofu, onion, cilantro and garlic and toss to blend. Season to taste with salt and pepper. Let marinate 20 minutes.
• Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 10 minutes. Meanwhile, toss lettuce with 1 tablespoon lime juice in small bowl.
• Place 1 tortilla on each of 4 plates. Place layer of lettuce down center of each tortilla. Top with tofu mixture, dividing equally. Spoon 1 1/2 tablespoons salsa over each. Roll up tortillas. Serve, passing remaining salsa separately.