A blog dedicated to testing the recipes from "1000 Vegan Recipes" by Robin Robertson, but with a twist. My personal challenge is to make the recipes with no added oil, and using only whole grains.
Pages
▼
Monday, July 9, 2012
Tofu-Tahini Wraps
During the hot summer months I am always looking for quick meals that don't require a lot of cooking over a hot stove, or the use of an oven (which heats the place up). Sandwiches and wraps readily fit that criteria and the "Tofu-Tahini Veggie Wraps" hit the spot one recent hot summer night. The filling consists of tofu and tahini blended in a food processor along with green onions, celery, parsley, capers, and various seasonings, including a pinch of cayenne, adding a lovely glow to the mixture. I thought the filling was crying out for the addition of fresh minced garlic, so I threw a couple of cloves into the mix as well - good idea! J Once the filling is prepared, a small amount is spread onto a flour tortilla or lavash bread, topped with shredded carrot and lettuce, and rolled up to eat. Happily, there is no added oil in this recipe as written, so no changes were required to keep it oil free. If possible, try to use whole grain wraps. We had left over filling which we used on toasted bagels, as a substitute for mayonnaise on a sandwich, and a dip for pretzels.
Made these recently but lightly sauted the crumbled tofu beforehand, with a little bit of soy and some mirin, turned out great! In pita bread with some tomato and lettuce, and some fresh herbs.
That sounds like a delicious way to prepare the tofu, Bert, thanks for the suggestion. I really liked this spread, it would good on just about anything, I think!
During the hot summer months I am always looking for quick meals that don't require a lot of cooking over a hot stove, or the use of an oven (which heats the place up). Sandwiches and wraps readily fit that criteria and the "Tofu-Tahini Veggie Wraps" hit the spot one recent hot summer night. The filling consists of tofu and tahini blended in a food processor along with green onions, celery, parsley, capers, and various seasonings, including a pinch of cayenne, adding a lovely glow to the mixture. I thought the filling was crying out for the addition of fresh minced garlic, so I threw a couple of cloves into the mix as well - good idea! J Once the filling is prepared, a small amount is spread onto a flour tortilla or lavash bread, topped with shredded carrot and lettuce, and rolled up to eat. Happily, there is no added oil in this recipe as written, so no changes were required to keep it oil free. If possible, try to use whole grain wraps. We had left over filling which we used on toasted bagels, as a substitute for mayonnaise on a sandwich, and a dip for pretzels.
Made these recently but lightly sauted the crumbled tofu beforehand, with a little bit of soy and some mirin, turned out great! In pita bread with some tomato and lettuce, and some fresh herbs.
ReplyDeleteThat sounds like a delicious way to prepare the tofu, Bert, thanks for the suggestion. I really liked this spread, it would good on just about anything, I think!
ReplyDelete