Marinated Tofu Wrap with Spicy Cabbage Slaw

For tofu:

8 ounces extra-firm tofu

3 tablespoons olive oil

1/4 cup low-sodium tamari

3 teaspoons minced garlic

1/2 teaspoon chili powder

1/2 teaspoon ground black pepper

2 cups cooked basmati rice

For slaw:

1 pound red cabbage, finely shredded

1/2 pound carrots, grated

1/2 small white onion
3 tablespoons olive oil

3 tablespoons apple cider vinegar

1 teaspoon whole brown mustard seeds

1 teaspoon crushed red chili flakes

1 tablespoon fresh ginger, minced

3/4 teaspoon sugar

1/4 teaspoon sea salt

For dressing:

2/3 cup mayonnaise

1 tablespoon sriracha

4 10-inch whole wheat tortillas

1 ounce arugula leaves or micro greens

Cut tofu in half length-wise and width-wise. Place on paper towels and allow to drain for 10 minutes to remove excess water. In a small bowl, whisk together 3 tablespoons olive oil, tamari, 3 teaspoons minced garlic, chili powder and ground black pepper to make the tofu marinade. Place the tofu in a shallow dish and pour the marinade over it. Marinate for at least one hour, turning the tofu halfway through.

Cook the rice.

Combine red cabbage, carrot and onion in a bowl and set aside.  Combine 3 tablespoons olive oil with the apple cider vinegar, mustard seeds, chili flakes, ginger, sugar and salt in a small sauce pan and bring to a boil. Pour the hot dressing over cabbage mixture and toss. Allow to cool, tossing occasionally.

In a small bowl, whisk together the mayonnaise and sriracha.

In a medium sauté pan, heat 2 tablespoons olive oil over medium heat, place marinated tofu in the pan and cook for 3 minutes per side or until tofu is golden in color. Remove and slice into 1/4-inch strips.

Assemble the wraps by placing equal portions of basmati rice, spicy slaw, tofu and arugula in the middle third of each tortilla. Top with the sriracha mayonnaise and fold the tortilla over the filling.

Serves 4.

From StrongerTogether.coop