CL Zesty Tofu Wraps with Olive Tapenade - 6 pts

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CL Zesty Tofu Wraps with Olive Tapenade - 6 pts

Tapenade:

1/2 cup kalamata olives, pitted

1/4 cup oil-cured black olives, pitted

1 teaspoon grated lemon rind

1 teaspoon olive oil

Wraps:

1 cup sun-dried tomatoes, packed without oil

1 pound extra-firm tofu, drained

Cooking spray

1 1/3 cups (1/4-inch-thick) slices red onion, separated into rings

3 tablespoons balsamic vinegar

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon honey

1 teaspoon chopped fresh rosemary

2 teaspoons Dijon mustard

1/4 teaspoon sea salt

1 garlic clove, minced

4 (10-inch) flour tortillas

4 cups trimmed watercress (about 1 bunch)

 

 

 

 

 

To prepare tapenade, place first four ingredients in a food processor;

pulse 2 to 3 times or until minced. Set aside.

To prepare wraps, combine 2 cups boiling water and sun-dried tomatoes

in a bowl; let stand 30 minutes or until soft. Drain and chop. Set

aside.

 

Cut tofu lengthwise into quarters. Place tofu slices on several layers

of paper towels; cover with additional paper towels. Let stand about

20 minutes or until barely moist.

 

Heat a large nonstick skillet coated with cooking spray over medium-

high heat. Add onion; sauté 5 minutes or until lightly browned. Place

in a bowl; stir in balsamic vinegar.

 

Combine lemon juice and next 6 ingredients (lemon juice through

garlic) in a small bowl. Heat pan coated with cooking spray over

medium-high heat. Add tofu; cook 6 minutes, browning on all sides.

Stir in lemon juice mixture; cook 1 minute or until sauce thickens.

 

Warm tortillas according to package directions. Spread 2 tablespoons

tapenade evenly over each tortilla. Top each tortilla with 1 tofu

piece, about 1/4 cup sun-dried tomatoes, 1/3 cup onion, and 1 cup

watercress; roll up.

 

Yield: 4 servings (serving size: 1 wrap)

 

NUTRITION PER SERVING

CALORIES 312(29% from fat); FAT 9.9g (sat 1g,mono 4.5g,poly 1.4g);

PROTEIN 14.7g; CHOLESTEROL 0.0mg; CALCIUM 199mg; SODIUM 960mg; FIBER

4.4g; IRON 3.6mg; CARBOHYDRATE 44g

 

Source: Cooking Light, APRIL 2002

Formatted by Chupa Babi in MC: 10.26.04

 

Refrigerate the tapenade for up to a week. Make extra to use as a

sandwich spread or as an appetizer served with bread.

 

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