We eat these wraps at our house often, and they’re a huge hit with guests and kids alike. The combination of ingredients is both refreshing and satiating. My husband developed the arrangement of sauces, and the wraps are a perfect example of his two main cooking philosophies: layer and dip many types of tasty sauces, and spice is nice. I tend to go simple and easy with day-to-day cooking, but he likes to make each meal quite elaborate, and the contrast is a super way to mix things up.
Yield: 8 servings
Chopped tomatoes and cucumbers, tossed with olive oil and salt
6 extra large flour tortillas, wraps or lavash bread, any color
1 cup basmati rice
1/2 teaspoon salt
1 package silken tofu (12.3 ounces), drained
2 teaspoons apple cider vinegar
1 large clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)
1 tablespoon plain soymilk (optional)
1 medium to large eggplant
1 large tomato
1 large clove garlic
1/2 red or green bell pepper
1 tablespoon fresh lime or lemon juice
1/2 teaspoon salt
1/4 of a chili (optional)
1 package firm regular tofu, drained
2 tablespoons olive oil
2 teaspoons soy sauce
1/2 tsp maple syrup
2 tablespoons fresh lime juice
1/2 teaspoon vegan butter substitute
Prepare the rice according to the package directions, and add 1/2 teaspoon salt. Set it aside when it is done cooking.
To make the sauce, process all of the ingredients in a blender or food processor until smooth. Stir in a tablespoon of soymilk to thin the mixture if desired. Keep the sauce in the refrigerator until you assemble the wraps. You can make this a day in advance.
Prepare the Eggplant Salad. Preheat oven to 375 degrees F. Place the eggplant in a baking pan with a rim. Use a fork to pierce 8 sets of holes on all sides. Cook it for 20 minutes. Turn the eggplant over and broil it on low to roast the skin, around 3-5 minutes. Keep a close eye on the eggplant, and don’t allow it to burn. Flip it over and broil it another 3 minutes. Let it cool then peel off the skin. Place the pulp in a blender or food processor. Add the tomato, garlic, pepper, juice and salt and pulse to combine.
To make the tofu, cut it into 3/4-inch cubes. Cook the tofu in a medium sauté pan on medium heat in its own juice and the water will evaporate. Add the olive oil, soy sauce and maple syrup and cook it until it reaches a golden color. Add the lime juice and the vegan butter substitute and cook another minute or two. Set aside the tofu until you are ready to assemble the wraps.
To assemble the wraps, spread sauce, eggplant salad on the wrap. Add the tofu and fold over the sides of the wrap, then roll up the wrap up from the bottom. Serve immediately.