If you are fond of veggie wraps, the "Garden Salad Wraps" (page 112) will be sure to please. The veggies consist of lettuce, tomatoes, cucumbers, carrots, onions, and green olives. Sautéed tofu, seasoned with soy sauce, adds chew and substance, making these wraps ideal for a light lunch. The biggest hurdle was working around the 6 tablespoons of olive oil the recipe calls for (716 calories, and 81 grams of fat). Two of the tablespoons are used to sauté the tofu, but this isn't necessary if you use a non-stick skillet. The remaining 4 tablespoons are part of the dressing, along with vinegar, mustard, salt & pepper. Because the veggies themselves contained a lot of moisture, I found I really didn't need to come up with a substitute for the oil, and I just left it out completely. These wraps were quick to assemble, and even quicker to eat! J
"Keeping it McDougall Friendly" checklist:
ü Use whole grain oil free wraps.
ü Omit the olive oil when sautéing the tofu and preparing the dressing, as described above.