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Prep Time:25 minsAdditional Time:50 minsTotal Time:1 hr 15 minsServings:4Yield:4 wrapsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:50 minsTotal Time:1 hr 15 minsServings:4Yield:4 wraps
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4
Servings:
4
Yield:4 wraps
Yield:
4 wraps
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(14 ounce) packagepackage extra-firm tofu, drained and cut into 1/4-inch-thick planks¼cuptahini¼cuporange juice plus 2 Tbsp., divided1tablespoonlime juice1tablespoonlow-sodium soy sauce1tablespoonminced fresh ginger1clovegarlic, minced2teaspoonscanola or avocado oil, divided¼teaspoonsalt, divided8largeleaves butter, Boston, or Bibb lettuce1cupshredded carrot6mediumradishes, thinly sliced2tablespoonsthinly sliced scallions (white and light green parts only)48-inch spinach or whole-wheat tortillas, warmed2tablespoonsblack or white sesame seeds
Cook Mode(Keep screen awake)
Ingredients
1(14 ounce) packagepackage extra-firm tofu, drained and cut into 1/4-inch-thick planks
¼cuptahini
¼cuporange juice plus 2 Tbsp., divided
1tablespoonlime juice
1tablespoonlow-sodium soy sauce
1tablespoonminced fresh ginger
1clovegarlic, minced
2teaspoonscanola or avocado oil, divided
¼teaspoonsalt, divided
8largeleaves butter, Boston, or Bibb lettuce
1cupshredded carrot
6mediumradishes, thinly sliced
2tablespoonsthinly sliced scallions (white and light green parts only)
48-inch spinach or whole-wheat tortillas, warmed
2tablespoonsblack or white sesame seeds
DirectionsLine a large baking sheet with 3 layers of paper towels. Arrange tofu in a single layer on it. Cover with another 2 layers of paper towels. Gently press on the tofu to remove excess liquid. Transfer the tofu to a 9x13-inch baking dish.Whisk tahini, 1/4 cup orange juice, lime juice, soy sauce, ginger, and garlic in a small bowl. Refrigerate 1/4 cup of the mixture to use as sauce. Whisk the remaining 2 Tbsp. orange juice into the mixture in the bowl. Pour the marinade over the tofu and turn to coat. Cover and refrigerate for 30 minutes, turning once or twice.Discard any unabsorbed marinade. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add half the tofu; sprinkle with 1/8 tsp. salt. Cook for 5 minutes. Flip and cook until lightly browned, 4 to 6 minutes more. Adjust heat as necessary to prevent burning. Transfer the tofu to a plate and keep warm. Repeat with the remaining 1 tsp. oil, tofu, and the remaining 1/8 tsp. salt.Divide lettuce, carrot, radishes, and scallions among tortillas, arranging the vegetables down the center of each tortilla. Top with tofu and drizzle with the reserved tahini sauce. Sprinkle with sesame seeds, then roll up.Originally appeared: Diabetic Living Magazine, Spring 2020
Directions
Line a large baking sheet with 3 layers of paper towels. Arrange tofu in a single layer on it. Cover with another 2 layers of paper towels. Gently press on the tofu to remove excess liquid. Transfer the tofu to a 9x13-inch baking dish.Whisk tahini, 1/4 cup orange juice, lime juice, soy sauce, ginger, and garlic in a small bowl. Refrigerate 1/4 cup of the mixture to use as sauce. Whisk the remaining 2 Tbsp. orange juice into the mixture in the bowl. Pour the marinade over the tofu and turn to coat. Cover and refrigerate for 30 minutes, turning once or twice.Discard any unabsorbed marinade. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add half the tofu; sprinkle with 1/8 tsp. salt. Cook for 5 minutes. Flip and cook until lightly browned, 4 to 6 minutes more. Adjust heat as necessary to prevent burning. Transfer the tofu to a plate and keep warm. Repeat with the remaining 1 tsp. oil, tofu, and the remaining 1/8 tsp. salt.Divide lettuce, carrot, radishes, and scallions among tortillas, arranging the vegetables down the center of each tortilla. Top with tofu and drizzle with the reserved tahini sauce. Sprinkle with sesame seeds, then roll up.
Line a large baking sheet with 3 layers of paper towels. Arrange tofu in a single layer on it. Cover with another 2 layers of paper towels. Gently press on the tofu to remove excess liquid. Transfer the tofu to a 9x13-inch baking dish.
Whisk tahini, 1/4 cup orange juice, lime juice, soy sauce, ginger, and garlic in a small bowl. Refrigerate 1/4 cup of the mixture to use as sauce. Whisk the remaining 2 Tbsp. orange juice into the mixture in the bowl. Pour the marinade over the tofu and turn to coat. Cover and refrigerate for 30 minutes, turning once or twice.
Discard any unabsorbed marinade. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add half the tofu; sprinkle with 1/8 tsp. salt. Cook for 5 minutes. Flip and cook until lightly browned, 4 to 6 minutes more. Adjust heat as necessary to prevent burning. Transfer the tofu to a plate and keep warm. Repeat with the remaining 1 tsp. oil, tofu, and the remaining 1/8 tsp. salt.
Divide lettuce, carrot, radishes, and scallions among tortillas, arranging the vegetables down the center of each tortilla. Top with tofu and drizzle with the reserved tahini sauce. Sprinkle with sesame seeds, then roll up.
Originally appeared: Diabetic Living Magazine, Spring 2020
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Nutrition Facts(per serving)385Calories20gFat37gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
