Teriyaki Tofu Wrap

Teriyaki Tofu Wrap-adapted from Plant Powered Families

I never thought I would like tofu, until I tried this. It is one of my staples! I just buy one package of the Firm or Extra Firm Organic Tofu at my grocery store, and make this easy dish that I can eat all week!  (I save about ¼ of the tofu block to use as ricotta cheese in a pasta dish, and use the other ¾ of the block for this recipe.)

1 package (12 oz) firm tofu (only use about ¾ of the block)
2 ½ Tbsp balsamic vinegar
2 Tbsp tamari 
2 Tbsp pure maple syrup

Preheat oven to 375 degrees.  Slice about ¾ of a block of firm tofu into strips and place into a baking dish about 8x12.  Mix together remaining ingredients and pour over tofu.  Turn eat piece to get it all coated.  Bake in the oven for 20-25 minutes, turning pieces over halfway through.  When they come out, the liquid should be mostly gone.  Let cool, and then place tofu in Tupperware, pouring over it any remaining liquid.  Refrigerate until ready to use. 

This makes a delicious wrap with mayo, lettuce, red onion, and cilantro on a ww tortilla.  Or a sandwich with mayo, lettuce and cucumber on ww bread.  Love it!  For a Buddha Bowl variation, place warmed brown rice, then finely chopped lettuce, cilantro, red onions and then crumble the tofu over the top and toss with a bit of salt.  I usually “cook” the finely chopped red onion in lemon juice for 5 minutes first to take some of the bite out before tossing it in.