Smoky Tofu Caesar Wrap
with Tomato & Carrot Raisin Slaw
- 5.5 oz Nasoya organic extra firm tofu
- 1 tomato
- 1 1 Roma crunch lettuce head
- 2 carrots
- ¼ cup raisins
- 1 tbsp apple cider vinegar
- 1 tbsp Follow Your Heart Soy Free Vegenaise
- 1 tbsp liquid smoke
- 1 ½ tsp agave
- ¼ cup vegan Caesar dressing
- 2 tbsp vegan parmesan
- 2 whole wheat tortillas
- 1 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Box grater
- Large nonstick skillet
Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Thinly slice the tomato. Roughly chop the Roma crunch lettuce. Peel and shred the carrots.
In a medium bowl, combine the shredded carrots, raisins, apple cider vinegar, Vegenaise, and a pinch of salt and pepper. Mix the carrot raisin slaw.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and cook, tossing occasionally, until browned in places, about 3 to 5 minutes. Add the liquid smoke, agave, and a pinch of salt and pepper to the skillet. Cook, stirring occasionally, until the tofu is caramelized and crispy, about 2 to 4 minutes.
Add the chopped Roma crunch lettuce, Caesar dressing, parmesan, and a pinch of salt and pepper to a large bowl. Toss the Caesar salad to combine.
Place the whole wheat tortillas on a clean surface. Top withmoky tofu, sliced tomatoes, and Caesar salad. Wrap the tortillas up by gently folding in the sides one at a time. Wipe the skillet clean and return to medium heat with 1 tsp vegetable oil. Add the Caesar wraps, seam side down and cook until sealed and crisp, about 1 minute per side.
Cut the smoky tofu Caesar wraps in half and serve with carrot raisin slaw. Enjoy!