Spicy Tofu and Veggie Wrap
Recipe and photo by Tami Ganeles Weiser
Prep Time: 30 minutes Cook Time: 20 minutes
This is an easy wrap bursting with crunch and spice, and just a hint of unexpected heat. If you like some serious heat, double or triple the sriracha sauce.
2 heads dinosaur kale (lacinato kale), stems and hard spines removed and discarded (see Kitchen Tip), leaves washed and torn into bite-sized pieces
2 large bunches Swiss chard, stems removed, washed and torn into bite-sized pieces
½ cup olive oil, divided
1 package (6 ounces) firm black or regular tofu, rinsed well and drained
1 teaspoon light brown sugar or jaggery (see Kitchen Tip #3)
1 teaspoon ground cumin
¼ teaspoon ground turmeric
1½ to 2 teaspoons sriracha sauce, or more to taste
½ small red onion, cut into ¼-inch dice or minced (about ¼ of a cup)
¼ cup chopped fresh cilantro leaves
½ cup plus 2 tablespoons vegan mayonnaise (preferably Vegenaise) or mayonnaise, if you are not vegan (preferably Hellman’s)
½ cup finely shredded carrots
½ cup golden sultana raisins, regular raisins, or a mixture of both
2 yellow, orange, and/or red bell peppers, stems, ribs, and seeds removed, cut into strips
4 large flour tortillas or lavash-style rectangular flatbread wrappers
- To prepare the greens, heat 2 tablespoons of the oil over high heat a large saucepan, until it shimmers. Add some of the kale and Swiss chard from the bowl and cook until they are wilted. Then, working in batches, add more kale and Swiss chard, plus 2 teaspoons of the oil with each batch, and cook each batch until the greens are fully wilted. Repeat until you have wilted all the greens. Set aside to cool.
- To prepare the tofu salad, cut the rinsed tofu into ½-inch cubes.
- Combine the the sugar, cumin, turmeric, and sriracha in a bowl and whisk to combine. While whisking, add the remaining oil. Add ½ cup of the mayonnaise and mix well. Add the tofu, onion, and cilantro and stir until thoroughly combined. Set aside while you prepare the wrap fixings and wrappers.
- Holding 1 tortilla or flatbread carefully in your hands, warm it over a gas stove flame (set at medium) for 10 to 15 seconds on each side, or place it on a microwave-safe plate and cover lightly with a moist paper towel and heat in the microwave on high power for 5 to 8 seconds. Place the warm tortilla on a cutting board. Spoon about ¼ of the tofu mixture in the center of the tortilla, or at the short edge of the rectangle for the flatbread. Arrange ¼ of the the cooked greens, carrots, and raisins, in rows on the tortilla starting from the center and leaving the edges empty. Dab ½ teaspoon of the remaining divided mayonnaise onto the edge of the tortilla that is farthest away from you. Fold the short side edges in over the filling and then roll the long edges lightly, pulling the tortilla roll against the board as you go, as you would when rolling sushi. Turn it seam side down and give it a very gentle press to seal it. Repeat with the remaining wrappers and filling. Serve immediately or chill and serve cold.
- To remove the hard spine of lettuces and greens, simply fold a leaf along the spine, and grasp the spine with one hand and tear off the leaves; you’ll end up with two perfect half-leaves.
- If you want to do this wrap restaurant style, place the tortilla or flatbread on a sheet of parchment paper and roll as above, and then wrap the paper around the wrap in a similar fashion. Since the mayonnaise and the gentle press act as a sealer, it’s not necessary to use the paper, but it definitely works and keeps everything neat if you are transporting these.
- If you just happen to have jaggery, a brown, intensely flavored natural sweetener, crack it up in a food processor and use it in place of the granulated sugar.