book - Cumin-Seared Tofu Wrap

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* Exported from MasterCook *

 

Cumin-Seared Tofu Wrap

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds firm tofu

2 tablespoons canola oil

3 tablespoons vegan Worcestershire sauce

1 teaspoon ground cumin

4 cloves garlic -- minced

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

6 chapati or whole wheat tortillas

2 tablespoons soy mayonnaise

3 cups shredded lettuce

 

Rinse the tofu and pat dry with a tea towel. Cut into 1/2-inch cubes. Heat the

oil in a skillet over medium-high heat and add the Worcestershire sauce, cumin,

garlic, cayenne, and salt. Gently fold in the tofu, tossing to coat with the

oil and seasonings. Cook until the tofu has released its liquid and most of it

has cooked away, about 12 minutes, gently stirring it occasionally.

 

Meanwhile, wrap the chapatis in a tea towel and place in a 250F oven until

heated through, about 10 minutes. Lay a chapati on the work surface and mound

1/6 of the tofu in the center. Top with 1 tabespoon of the mayonnaise and 1/2

cup of the lettuce. Fold up the bottom and fold in the sides, then roll up

tightly. Fill the remaining chapatis in the same manner. Serve immediately or

wrap tightly in plastic or waxed paper to be enjoyed as a nourishing

meal-on-the-go.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 166 Calories; 11g Fat (57.5% calories

from fat); 13g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

104mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2

Fat.

 

NOTES : We all need convenient foods that we can easily eat on the run. This

recipe is great to enjoy at the table or to package and enjoy as a lunch oon the

road.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0