Tofu Twister
Source: Wraps: Easy recipes for handheld meals
Authors: Mary Corpening Barber, Sara Corpening & Lori Lyn Narlock
Servings: 4 (small)
Type: Vegan (depending on tortilla selection)
4 10" flour tortillas
1/3 cup hoisin sauce
1/4 cup soy sauce
1 tbsp sesame oil
1 tbsp fresh grated ginger
2 tsps minced garlic
1 tbsp plus 2 tsps olive oil
2 cups sliced shiitake mushrooms (stems removed and discarded)
2 cups peeled, diced sweet potatoes (1/2" cubes)
3 cups firmly packed chopped kale
1 14-oz pkg firm tofu, completed drained (1/2" cubes)
1 cup cooked brown rice, warm

  1. Combine the hoisin sauce, soy sauce, sesame oil, grated ginger, and minced garlic in a medium bowl. Set aside.

  2. Heat 1 tbsp of the olive oil in a large non-stick skillet over medium-high heat. Add the mushrooms nad cook until mushrooms begin to bornw and become crispy, about 10 minutes. Transfer to a small bowl.

  3. Return the skillet to the stove. Heat the remaining 2 tsps of olive oil over medium heat. Add the sweet potatoes and cook until they become tender when pierced with a fork (about 5 minutes) stirring to brown all sides.

  4. Add the kale and sesame-soy sauce; cook until kale wilts (about 1 minute) stirring constantly.

  5. Gently fold in tofu, mushrooms, and rice. Cook until mixture is warm and liquid has been completely absorbed. Divide among the tortillas and wrap (like a burrito).

Nutrition information not available.

Available at
Wraps: Easy Recipes for Handheld Meals
by Mary Corpening Barber, Sara Corpening,
Lori Lyn Narlock (Contributor)
Paperback - 108 pages (October 1997)
Chronicle Books; ISBN: 0811818128

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