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.

No additional tips available.

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

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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.

Zesty Tofu Wraps With Olive Tapenade

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