Zesty Tofu Wraps with Olive Tapenade

[Guest guest]

I made these for dinner tonight. Wonderful taste. The only changes I made were

to use 1 tsp sugar and a little water in place of the honey, since I didn't have

any, and a sliced Vidalia onion instead of the red onion.

 

 

* Exported from MasterCook *

 

Zesty Tofu Wraps with Olive Tapenade

 

Recipe By :Peter Berley, Cooking Light, April 2002

Serving Size : 4 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

---TAPENADE---

1/2 cup kalamata olives -- pitted

1/4 cup oil-cured black ripe olives -- pitted

1 teaspoon grated lemon rind

1 teaspoon olive oil

---WRAPS---

1 cup sun-dried tomatoes -- packed without oil

1 pound extra-firm tofu -- drained

Cooking spray

1 1/3 cups sliced red onion -- (1/4 " thick) separated into rings

3 tablespoons balsamic vinegar

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon honey

1 teaspoon chopped fresh rosemary

2 teaspoons Dijon mustard

1/4 teaspoon sea salt

1 garlic clove -- minced

4 flour tortillas

4 cups watercress -- trimmed (about 1 bunch)

 

To prepare tapenade, place first four ingredients in a food processor; pulse 2

to 3 times or until minced. Set aside

 

To prepare wraps, combine 2 cups boiling water and sun-dried tomatoes in a bowl;

let stand 30 minutes or until soft. Drain and chop. Set aside.

 

Cut tofu lengthwise into quarters. Place tofu slices on several layers of paper

towels; cover with additional paper towels. Let stand about 20 minutes or until

barely moist.

 

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Add onion; saute 5 minutes or until lightly browned. Place in a bowl; stir in

balsamic vinegar.

 

Combine lemon juice and next 6 ingredients (lemon juice through garlic) in a

small bowl. Heat pan coated with cooking spray over medium-high heat. Add

tofu; cook 6 minutes, browning on all sides. Stir in lemon juice mixture, cook

1 minute or until sauce thickens.

 

Warm tortillas according to package directions. Spread 2 tablespoon tapenade

evenly over each tortilla. Top each tortilla with 1 tofu piece, about 1/4 cup

sun-dried tomatoes, 1/3 cup onion, and 1 cup watercress; roll up.

 

Serving size 1 wrap. Calories 312 (29% from fat); Fat 9.9g (sat 1g; mono 4.5g;

poly 1.4g); Protein 14.7g; Carb 44g; Fiber 4.4g; Chol 0mg; Iron 3.6mg; Sodium

960mg; Calc 199mg

 

Description:

" Inspired Vegetarian "

S(Formatted by):

" Karen on 6/28/02 "

 

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..

 

NOTES : Refrigerate the tapenade for up to 1 week. Make extra to use as a

sandwich spread or as an appetizer served with bread.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0