Recipes To Try

Spring Veggie Wraps

Name: Spring Veggie Wraps
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: • 1(14 ounce) package package extra-firm tofu, drained and cut into 1/4-inch-thick planks; • ¼ cup tahini; • ¼ cup orange juice plus 2 Tbsp., divided; • tablespoon lime juice; • 1 tablespoon low-sodium soy sauce; • 1 tablespoon minced fresh ginger; • 1 clove garlic, minced; • 2 teaspoons canola or avocado oil, divided; • 1/4 teaspoon salt, divided; • 8 large leaves butter, Boston, or Bibb lettuce; • 1 cup shredded carrot; • 6 medium radishes, thinly sliced; • 2 tablespoons thinly sliced scallions (white and light green parts only); • 4 8-inch spinach or whole-wheat tortillas, warmed; • 2 tablespoons black or white sesame seeds

porciones

Prep Time: 25 mins

tiempo activo

Additional Time: 50 mins

tiempo total

Comenzar a Cocinar

Ingredientes

• 1(14 ounce) package package extra-firm tofu, drained and cut into 1/4-inch-thick planks

• ¼ cup tahini

• ¼ cup orange juice plus 2 Tbsp., divided

• tablespoon lime juice

• 1 tablespoon low-sodium soy sauce

• 1 tablespoon minced fresh ginger

• 1 clove garlic, minced

• 2 teaspoons canola or avocado oil, divided

• 1/4 teaspoon salt, divided

• 8 large leaves butter, Boston, or Bibb lettuce

• 1 cup shredded carrot

• 6 medium radishes, thinly sliced

• 2 tablespoons thinly sliced scallions (white and light green parts only)

• 4 8-inch spinach or whole-wheat tortillas, warmed

• 2 tablespoons black or white sesame seeds

Instrucciones

Step 1

Line a large baking sheet with 3 layers of paper towels. Arrange tofu in a single layer on it. Cover with another 2 layers of paper towels. Gently press on t u to remove excess liquid. Transfer the tofu to a 9x13-inch baking dis

Step 2

Whisk tahini, 1/4 cup orange juice, lime, juice, soy sauce, ginger, and garlic in a small bowl. Refrigerate 1/4 cup of the mixture to use as sauce. Whisk the remaining 2 tablespoons orange juice into the mixture in the bowl. Pour the marinade over the tofu and turn to coat. Cover and refrigerate for 30 minutes, turning once or twice.

Step 3

Discard any unabsorbed marinade. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add half the tofu; sprinkle with 1/8 tsp. salt. Cook for 5 minutes. Flip and cook until lightly browned, 4 to 6 minutes more. Adjust heat as necessary to prevent burning. Transfer the tofu to a plate and keep warm. Repeat with the remaining 1 tsp. oil, tofu, and the remaining 1/8 tsp. salt.

Step 4

Divide lettuce, carrot, radishes, and scallions among tortillas, arranging the vegetables down the center of each tortilla. Top with tofu and drizzle with the reserved tahini sauce. Sprinkle with sesame seeds, then roll up.

Notas

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