Zesty Tofu Wraps with Olive Tapenade

Becky Luigart-Stayner; Melanie J. Clarke
Refrigerate the tapenade for up to a week. Make extra to use as a sandwich spread or as an appetizer served with bread.

Yield:

4 servings (serving size: 1 wrap)

Recipe from

Nutritional Information

Calories 312
Caloriesfromfat 29 %
Fat 9.9 g
Satfat 1 g
Monofat 4.5 g
Polyfat 1.4 g
Protein 14.7 g
Carbohydrate 44 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 3.6 mg
Sodium 960 mg
Calcium 199 mg

Ingredients

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

Preparation

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. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand about 20 minutes or until barely moist.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Place in a bowl; stir in balsamic vinegar.

Combine lemon juice and next 6 ingredients (lemon juice through garlic) in a small bowl. Heat pan coated with cooking spray over medium-high heat. Add tofu; cook 6 minutes, browning on all sides. Stir in lemon juice mixture; cook 1 minute or until sauce thickens.

Warm tortillas according to package directions. Spread 2 tablespoons tapenade evenly over each tortilla. Top each tortilla with 1 tofu piece, about 1/4 cup sun-dried tomatoes, 1/3 cup onion, and 1 cup watercress; roll up.

Note:

April 2002