Lemony Dill Tofu Wrap


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Ingredients
  1. 1 14 oz. Brick Firm Tofu, Preferably House Foods Organic
  2. ½ cup chopped Vidalia Onion
  3. 2 Avocados, Sliced, then diced into inch cubes
  4. 2 cups shredded Iceberg Lettuce
  5. 1 cup chopped Tomatoes, seeds removed
  6. 2 Tablespoons ChefXpress Lemony Dill Zip
  7. 4 Tablespoons Water
  8. 1 Tablespoon Olive Oil
  9. 1 Tablespoon Champagne Vinegar
  10. ¼ cup Nasoya NayoWhipped Sandwich Spread or Mayonnaise
  11. 1 tablespoon Worcestershire Sauce (may be found Vegan), or Steak Sauce
  12. 4-6 large Soft Tortilla Wraps, Sundried Tomato
  13. pinch of Sea Salt
  14. Tooth Picks for holding Tortillas in place
Preparation
  1. Press Tofu in TofuXpress for 2 hours; Remove from TofuXpress and slice lengthwise into ½ inch thick slices.
  2. In a small bowl, blend together Lemony Dill Zip, Water and Vinegar. Let sit 5 minutes. Add Oil and blend till a slightly thick consistency forms. Place Tofu slices in a large bowl or plate with a rim. Spread Dressing over each slice covering all sides.
  3. In a small bowl, blend together Sandwich Spread and Worcestershire Sauce. Set aside.
  4. Place the Avocado cubes in a medium sized mixing bowl. Sprinkle with Sea Salt. Stir gently to keep its cubed form.
Filling Tortillas
  1. Lay a Tortilla on a large plate or cutting board. Spread a thin layer of Mayonnaise onto the Tortilla, leaving about 1 inch around the edges bare. Plan ahead for how you will roll the Tortilla, by leaving about 2 inches at the end of the Tortilla “end” to be folded up once all ingredients are added. Place two or three slices of Tofu onto the Tortilla, close to the side you will begin to roll and centered. Layer 2-3 tablespoons Tomato, 1-2 tablespoons Onion, 2-3 tablespoons Avocado, and 3-4 tablespoons Lettuce.
  2. Roll Tortilla, re-positioning filling as needed and tucking the bottom up to form a pocket halfway through rolling. Use toothpicks to hold wrap in place.
TofuXpress Gourmet Food and Tofu Press http://tofuxpress.com/