Baked Tofu, Arugula, and Olive Wraps

Arugula, tofu, and olive wraps

 

Baby arugula livens up the flavor of these simple wraps featuring baked tofu, crisp cucumber, and olives. It’s quick and delicious and makes for a great portable lunch or an easy dinner entree served with soup, baked potatoes or sweet potatoes and/or corn on the cob, depending on appetite.

Makes: 2 wraps, doubles easily (or halve the recipe for one wrap)

  • Two 10- to 12-inch wraps
  • Vegan mayonnaise, as needed (or see Variations)
  • A drizzle of mustard, optional
  • Two big handfuls of baby arugula leaves
  • 4 ounces baked tofu, any variety (half of an
    8-ounce package), cut into strips
  • 1/2 cup crisp cucumber, quartered and thinly sliced
  • 1/4 to 1/2 cup chopped briny black olives

Place a wrap on a plate. Spread with vegan mayonnaise. Add a drizzle of mustard down the center, if you’d like.

Put a big handful of leafy greens in the center. Arrange a row of baked tofu strips next to it; make rows of cucumber and olives, as shown in the photo.

Arugula and baked tofu wrap

Fold about 3 inches of the wrap over the ingredients on two sides, keeping it tucked in as you roll the wrap snugly to enclose all the ingredients. Cut in half with a sharp knife and serve at once, or pack up to take to school or work in a container that will protect it from getting smooshed.

Variations:

- For even more flavor, substitute hummus or pesto for the vegan mayo.
- Substitute baby spinach for the arugula, or use half of each.

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