Zesty Tofu Wraps with Olive Tapenade

Zesty Tofu Wraps with Olive Tapenade
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup kalamata olives, pitted
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Wraps:
  • 1 1/3 cups (1/4-inch-thick) slices red onion, separated into rings
  • 1 pound extra-firm tofu, drained
  • 1 teaspoon chopped fresh rosemary
  • + 13 more ingredients
    • 2 tablespoons fresh lemon juice
    • 4 (10-inch) flour tortillas
    • ¼ cup oil-cured black olives, pitted
    • 1 teaspoon grated lemon rind
    • 1 teaspoon olive oil
    • 1 cup sun-dried tomatoes, packed without oil
    • Tapenade:
    • 1 garlic clove, minced
    • 4 cups trimmed watercress (about 1 bunch)
    • 1 tablespoon red wine vinegar
    • 2 teaspoons Dijon mustard
    • Cooking spray
    • ¼ teaspoon sea salt

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. ...

View full recipe at My Recipes

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