Monday, 18 January 2016

Edamame Hummus and Tofu Wraps

From Isa Chandra Moskowitz's cookbook- Isa Does It, these wraps were simple to make and the edamame hummus is delicious. I didn't have wasabi powder, so I substituted horseradish to give it a little kick. 

Coupled with a simple salad this makes a great Monday dinner!

Edamame Hummus & Tofu Wraps


  • 14 oz. extra-firm tofu, drained & pressed
  • 1 tbsp. toasted sesame oil, divided
  • 1/4 tsp. salt
  • edamame hummus 
  • 4 whole-wheat tortillas

  • Edamame Hummus
  • Ingredients
    • 1/3 c. water
    • 1/4 c. lemon juice
    • 1/4 c. tahini
    • 1/4 c. extra-virgin olive oil (EVOO)
    • 2 cloves garlic
    • 1 1/2 c. shelled edamame (thawed if using frozen edamame)
    • 1/2 tbsp. (1 1/2 tsp.) wasabi powder
    • 1/2 tsp. salt
    1. In a blender or food processor, add all ingredients in order listed. Process until the mixture is smooth.
    2. Refrigerate in a sealed container, up to 1 week. (If possible, refrigerate for a few hours before serving to allow flavors to fully blend.)
    3. Cut tofu into 8 equal pieces. Pat dry & set aside
    4. In a large skillet, heat 1/2 tbsp. sesame oil over medium heat. Add tofu to pan & sprinkle with salt. Lightly fry for 4-5 minutes, until lightly brown. Flip & add remaining 1/2 tbsp. sesame oil to pan. Continue to fry for another 4-5 minutes, until lightly brown. Remove from heat
    5. Assemble wraps: Layer, on tortilla, 2 slices cooked tofu, 2 tbsp. hummus & 1/4 c. broccoli sprouts. Serve immediately.

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