Vegan Miso Tofu Wrap
Ingredients
The Dressing
-
¼
cup
toasted sesame oil
-
¼
cup
soy sauce
-
¼
cup
miso paste
-
2
tablespoons
fresh ginger, grated
-
2
pieces
green onions, chopped
-
3
tablespoons
rice vinegar
-
3
tablespoons
maple syrup, sugar or honey
The Sheet Pan
-
8
ounces
firm tofu
-
1
pound
winter squash, sliced into ½ inch thick strips
The Slaw
-
2–3
leaves
napa cabbage, chopped
-
¼
cup
fresh cilantro
-
1
handful
bean sprouts (optional)
The Wrap
-
1
piece
avocado, sliced
-
3
tablespoons
vegan mayo (optional)
-
¼
teaspoon
wasabi paste
-
as needed
pieces
tortillas (cassava, rice or sprouted wheat)
Instructions
- Blend the soy sauce, toasted sesame oil, miso, ginger, rice vinegar, and most of the green onions until smooth.
- Reserve ¼ cup of the sauce for the slaw.
- Cut the tofu into strips and blot with a towel.
- Cut the squash into strips and arrange on a baking tray with the tofu. Brush with miso sauce.
- Bake at 425°F for 30 minutes.
- Mix the reserved sauce with vegan mayo and wasabi paste. Toss the cabbage, scallions, cilantro, and optional bean sprouts in the sauce.
- Warm the tortillas if necessary, spread with sauce, and layer with squash, tofu, avocado, slaw, and furikake before wrapping.
Nutrition Facts (estimated)
Servings
4 wraps
Calories
349
Total fat
20.3g
Total carbohydrates
27.9g
Total protein
17.2g
Sodium
377.5mg
Cholesterol
1.4mg
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