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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 29%
  • Fat: 9.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 14.7g
  • Carbohydrate: 44g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 960mg
  • Calcium: 199mg


  • 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)


  1. To prepare tapenade, place first four ingredients in a food processor; pulse 2 to 3 times or until minced. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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