Saturday, February 5, 2011
Quinoa, Avocado and Citrus Tofu Wrap
These wraps are so versatile, nutritious and filling. They make a hearty lunch or a light dinner.
makes 6 large wraps, or 12 smaller ones.
1/2 c. orange juice
1/4 c. lemon juice
3 Tbsp agave or maple syrup
1/2 c. fresh cilantro
1 tsp olive oil
1 Tbsp cumin
1/2 tsp sea salt
14 oz extra firm tofu, cut into 1/4 inch slices
3 ripe avocados
1 tsp cumin
2 tsp lemon juice
2 c. cooked quinoa
cherry tomatoes, halved
1 medium cucumber, peeled, seeded and sliced in strips
handful of spinach
6 pieces of wheat lavash bread
To make the marinade, place all ingredients in a blender and pulse until smooth. Pour over tofu and marinate for 1 hour. Heat a tad of oil in a pan over medium heat and shake off excess liquid and cook tofu until brown on both sides. Remove from the heat and cut slices into thin strips.
Mash avocados in a bowl and add in lemon juice and cumin, s/p and stir to combine.
To assemble wraps:
Spread 1/6 of avocado mixture over the lavash bread. On the right hand side of the bread, press in 1/3 cup of quinoa. Top with spinach, tomatoes, cucumbers and tofu. Start rolling from the side with the quinoa and firmly roll as you go. Slice the wrap in the middle on a diagonal.