Tofu And Mixed Vegetable Wraps Recipes

15-MINUTE TOFU AND VEGETABLE STIR-FRY

Tofu sometimes gets a reputation for being bland, but that's not the case in this quick stir-fry. We toss meaty baked tofu in a spicy Asian marinade with tons of bold flavor. Packaged stir-fry mix and pre-sliced shiitake mushrooms can easily be found in the produce section of most grocery stores, and make it possible for this healthy meal to come together in 15 minutes or less.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

15-Minute Tofu and Vegetable Stir-Fry image

Steps:

Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.

Ingredients

4 cups frozen cooked brown rice
1-inch piece ginger
1/4 cup low-sodium soy sauce
1 to 2 tablespoons garlic chili sauce
1 tablespoon toasted sesame oil
12 ounces baked tofu
3 tablespoons canola oil
One 3.5-ounce package sliced shiitake mushrooms (about 2 cups)
One 1-pound package fresh stir-fry vegetable mix (not frozen)
Kosher salt
1/2 cup roasted and salted cashew halves and pieces

BUFFALO TOFU WRAP

My family loves the tofu filling in this wrap! For parties, we often serve it as a dip with tortilla chips or pita bread. My husband requests this often, and it's super easy to double the recipe if needed. -Deanna Wolfe, Muskegon, Michigan

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Buffalo Tofu Wrap image

Steps:

In a large bowl, combine the first 9 ingredients. Crumble tofu into bowl; mix well. Spoon about 1/2 cup tofu mixture down center of each tortilla; top with spinach. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 452 calories, Fat 29g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 1066mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 11g protein.

Ingredients

1 cup shredded dairy-free cheddar-flavored cheese
1/2 cup vegan mayonnaise
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3 tablespoons Louisiana-style hot sauce
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) extra-firm tofu, drained
6 spinach tortilla (8 inches)
1-1/2 cups fresh baby spinach

VEGETABLE AND TOFU STIR-FRY

This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like.

Provided by BANSREEPARIKH

Categories World Cuisine Recipes Asian

Time 45m

Yield 4

Number Of Ingredients 20

Vegetable and Tofu Stir-fry image

Steps:

In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 24 g, Fat 9.4 g, Fiber 6.2 g, Protein 13.6 g, SaturatedFat 1.4 g, Sodium 507 mg, Sugar 15.4 g

Ingredients

1 tablespoon vegetable oil
½ medium onion, sliced
2 cloves garlic, finely chopped
1 tablespoon fresh ginger root, finely chopped
1 (16 ounce) package tofu, drained and cut into cubes
½ cup water
4 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons cornstarch dissolved in
2 tablespoons water
1 carrot, peeled and sliced
1 green bell pepper, seeded and cut into strips
1 cup baby corn, drained and cut into pieces
1 small head bok choy, chopped
2 cups fresh mushrooms, chopped
1 ¼ cups bean sprouts
1 cup bamboo shoots, drained and chopped
½ teaspoon crushed red pepper
2 medium green onions, thinly sliced diagonally

VEGAN LETTUCE WRAPS WITH TOFU

These easy-to-make meatless lettuce wraps will be loved by everyone, including meat eaters. The tofu provides a texture similar to ground chicken. And the combination of mushrooms, water chestnuts, and hoisin sauce make this dish come to life. You're not going to believe how much flavor is packed in these easy-to-make vegan wraps. Serve with Thai peanut sauce for dipping.

Provided by CookingWithShelia

Categories Appetizers and Snacks Wraps and Rolls Lettuce Wraps Recipes

Time 55m

Yield 6

Number Of Ingredients 15

Vegan Lettuce Wraps with Tofu image

Steps:

Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
Serve with lettuce and garnish with green onions and carrots.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 18.8 g, Cholesterol 0.2 mg, Fat 10.1 g, Fiber 3.9 g, Protein 9.2 g, SaturatedFat 1.2 g, Sodium 704.6 mg, Sugar 6.5 g

Ingredients

3 tablespoons hoisin sauce
3 tablespoons soy sauce
3 tablespoons minced fresh ginger root
2 tablespoons rice vinegar
1 tablespoon Sriracha sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1 (12 ounce) package extra-firm tofu
2 tablespoons grapeseed oil
½ medium onion, chopped
6 baby bella mushrooms, chopped
1 (8 ounce) can water chestnuts, rinsed and chopped
1 medium head bibb or Boston lettuce, separated into leaves
2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
2 tablespoons shredded carrots, or to taste