Spring Veggie Wraps

Must Try

Vegetarian Gumbo

This flavorful vegan dinner is a veggie version of the Louisiana classic. It's chock-full of butternut squash, tomatoes, poblano peppers and okra, to name...

Plant-Based Diets

Background Gout is a form of arthritis that is characterized by flare-ups of inflamed, painful joints. It’s caused by a buildup of uric acid in...

Smoky Pumpkin Seeds

Smoked paprika and garlic powder punch up the flavor in this easy roasted pumpkin seeds recipe. Ingredients Ingredient Checklist 2 tablespoons extra-virgin...

Egyptian Falafel with Tahini Sauce (Taameya)

The Arabic word taameya translates to "tasty little bits." This version, made with fava beans, which are plentiful in the Nile delta, is thought...

A tangy tahini-ginger-soy mixture both marinates the tofu and serves as a sauce for this colorful veggie wrap recipe. Look for spinach tortillas for an additional pop of green.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 the tofu to remove excess liquid. Transfer the tofu to a 9×13-inch baking dish.

  • 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 Tbsp. 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.

  • 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.

  • 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.

 

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