TOFU LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a nonstick skillet over medium-high heat. Throw in the tofu and break it up into very small pieces. Cook until much of the liquid cooks off and the tofu starts to turn golden, for several minutes.
- Add the chili powder and some salt and pepper, then stir. Throw in the green onions and corn and cook for a few minutes (the corn can remain crunchy). Add the soy sauce and cook until most of the liquid has been absorbed. Turn off the heat and stir in the balsamic vinegar.
- Pile the mixture into individual romaine lettuce leaves, then add slices of avocado. Fold up and chow down!
BUFFALO TOFU WRAP
One of the dining halls at my university is well known for their delicious weekly buffalo chicken wraps. It's become an event we call Buffalo Chicken Wednesday. I'm a vegetarian, so I would ask for everything but the chicken and order a veggie burger to put in instead. They must have caught on to this because they started offering buffalo tofu wraps along with the chicken. Here's my recipe for wraps that I make at home. Enjoy!
Provided by BB2011
Categories Lunch/Snacks
Time 15m
Yield 1 Wrap, 1 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 368.9, Fat 30.3, SaturatedFat 9.5, Cholesterol 39.6, Sodium 533.3, Carbohydrate 9, Fiber 2.9, Sugar 4.3, Protein 18.9
PF CHANG'S TOFU LETTUCE WRAPS
So similar to a family favorite, Lali's "PF Chang's Chicken Lettuce Wraps", that my family was more than happy to eat tofu -- always a good sign!
Provided by SAHS7930
Categories Soy/Tofu
Time 1h
Yield 8 wraps, 4 serving(s)
Number Of Ingredients 21
Steps:
- Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
- Cut tofu into tiny cubes (about 1/4" thick) and arrange in a lidded dish to be marinaded. Combine brown sugar, soy sauce and rice vinegar in a small bowl. Pour over tofu. Let sit in the refrigerator for at least an hour; I usually leave it overnight.
- Heat olive oil in a skillet over medium-high heat. Add tofu, water chestnuts, mushrooms, onion, and garlic and cook until vegetables are tender.
- Dissolve 1 Tsp brown sugar in 1 Tsp soy sauce and add to pan. Saute until well mixed and heated through. Spoon mixture into lettuce leaf "bowls".
- For the sauce, combine sugar, water, soy sauce, rice vinegar, ketchup, lemon juice, sesame oil, mustard and garlic in a bowl; pour over lettuce wraps and serve.
Nutrition Facts : Calories 726.1, Fat 27.1, SaturatedFat 3.4, Sodium 4139.6, Carbohydrate 106, Fiber 27.4, Sugar 66.8, Protein 33.3
TOFU SCRAMBLE WRAPS
Let's be honest, we all loved grilled tortillas, and I honestly feel like this is the best breakfast I've eaten in my entire 24 years of life. Even if you aren't vegan, or vegetarian even, the flavors that pop out of this sandwich will make you fall in love with breakfast all over again. Fluffy tofu, sweet potatoes, creamy avocado, and slightly spicy green chili tops it all off. You won't want to pass on breakfast this morning. Top with green chili sauce.
Provided by The Vegan Red Princess
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
- Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
- Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
- While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
- Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
- Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 60.9 g, Fat 20.9 g, Fiber 12.6 g, Protein 24.8 g, SaturatedFat 3.4 g, Sodium 512.6 mg, Sugar 6.1 g
SMOKY TOFU TORTILLAS
Smoked tofu adds protein to these vegetarian fajitas - pop on the table with corn or wheat wraps and watch them disappear
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 15
Steps:
- Heat the oil in a large frying pan and add the onions and peppers. Season and cook on a high heat for 8 mins or until just tender and starting to char. Add the coriander stems, fry for 1 min, stirring, then add the spices and cook for 2 mins more, stirring, until fragrant.
- Tip in the tofu, beans, tomatoes and sugar, and cook for 5 mins until the sauce is quite dry and the tofu is heated through. Warm the tortillas following pack instructions.
- Taste the sauce for seasoning and add the coriander leaves and a squeeze of lime. Drizzle over a little extra virgin olive oil and serve with the tortillas, lime halves, avocado and yogurt or soured cream on the side.
Nutrition Facts : Calories 567 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 20 grams sugar, Fiber 15 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
FRESH VEGGIE WRAPS
These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.
Provided by MW
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
- Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g
SOUTHWESTERN TOFU WRAPS
Categories Sandwich Soy Bake Vegetarian Quick & Easy Lunch Tofu Fall Spring Summer Winter Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
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.
SHAWARMA-SPICED TOFU PITA WRAPS
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Provided by Chris Morocco
Categories Tofu Onion Vinegar Coriander Paprika Cinnamon Yogurt Garlic Cucumber Mint Dinner Quick & Easy Vegetarian Quick and Healthy
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.
- Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20-25 minutes (the tofu will get crispier as it cools, so don't be tempted to take it too far and dry it out in the oven).
- Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.
CURRIED TOFU WRAPS
This spicy vegan supper is big on taste. It's simple to make and packed with chunky tandoori-spiced tofu on a cool mint, yogurt and red cabbage relish
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Mix the cabbage, yogurt and mint sauce, season and set aside. Toss the tofu with the tandoori paste and 1 tbsp of the oil. Heat a frying pan and cook the tofu, in batches, for a few mins each side until golden. Remove from the pan with a slotted spoon and set aside. Add the remaining oil to the pan, stir in the onions and garlic, and cook for 8-10 mins until softened. Return the tofu to the pan and season well.
- Warm the chapatis following pack instructions, then top each one with some cabbage, followed by the curried tofu and a good squeeze of lime.
Nutrition Facts : Calories 994 calories, Fat 51 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.9 milligram of sodium
BUFFALO TOFU WRAP
My family loves the tofu filling in this wrap! For parties, we often serve it as a dip with tortilla chips or pita bread. My husband requests this often, and it's super easy to double the recipe if needed. -Deanna Wolfe, Muskegon, Michigan
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 9 ingredients. Crumble tofu into bowl; mix well. Spoon about 1/2 cup tofu mixture down center of each tortilla; top with spinach. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts : Calories 452 calories, Fat 29g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 1066mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 11g protein.
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