Zesty Tofu Wraps With Olive Tapenade Recipe

Name: Zesty Tofu Wraps With Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tapenade:; 1/2 cup kalamata olives, pitted; 1/4 cup oil-cured black 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 (1/4-inch-thick) slices red onion, 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 (10-inch) flour tortillas; 4 cups trimmed watercress (about 1 bunch)

Servings: persons

Tapenade:
1/2 cup kalamata olives, pitted
1/4 cup oil-cured black 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 (1/4-inch-thick) slices red onion, 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 (10-inch) flour tortillas
4 cups trimmed watercress (about 1 bunch)

1
To prepare tapenade, place first four ingredients in a food processor; pulse 2 to 3 times or until minced. Set aside.
2
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.
3
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.
4
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.
5
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.
6
Warm tortillas according to package directions. Spread 2 tablespoons 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.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Tapenade:, 1/2 cup kalamata olives, pitted, 1/4 cup oil-cured black olives, pitted, 1 teaspoon grated lemon rind, and more.

Yes, Zesty Tofu Wraps With Olive Tapenade falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zesty Tofu Wraps With Olive Tapenade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions