By: La Vie dans mon Assiette:
In collaboration with Unisoya
What you need:
Tofu marinade (about 2 servings):
¼ package of Regular organic Unisoya tofu, 454 g
1 tablespoon maple syrup
1 tablespoon soy sauce
½ teaspoon garlic powder
A few dashes of zesty ginger
1 teaspoon canola oil
1 red bell pepper cut into strips
1 zucchini sliced with a mandolin
Homemade or store-bought chickpea hummus (suggestion: mix with
Coarsely chopped Italian parsley
Coarsely chopped cilantro
Cut the block of tofu into thin slices and marinate it in the mixture for 2 hours (or 24 hours for more taste).
Cook the drained tofu in a non-stick pan with the oil for about 6-8 minutes or until the pieces are toasted, and turn them halfway through. Set aside.
Sauté the vegetables.
In a ridged and lightly oiled skillet, to give the effect of grilling on a BBQ, place one wrap at a time and top with the ingredients. Close the wrap and use a toothpick if needed.
Serve hot with olives.