Yes, I am still alive, readers. I really don't have an excuse for not posting besides the usual end-of-the-school-year chaos. But I'm back, and that's the important part, right?
I came up with this crispy tofu wrap recipe the other week after reading an Epicurious recipe for Southwestern tofu wraps. I liked the idea, but I wanted to take out some of the ingredients (can't handle red onion and don't like cilantro) and I wasn't too enthusiastic about cold, uncooked tofu. I experimented with my own technique and ingredients and came up with my own recipe, which Bryan and I thoroughly enjoyed. It's definitely a new staple in my kitchen! What follows is really more of a method than a recipe. It's really flexible and easy, which is part of why I love it.
You will need:
- 3-4 flour tortillas (8- or 10-inch)
- 14 oz package firm or extra firm tofu
- canola oil
- salt-free, Southwest-type seasoning mix
- salt and pepper
- thinly shredded romaine lettuce
- shredded cheddar cheese
- sour cream
- Drain the liquid from the tofu package and crumble the tofu* onto an opened towel on top of a plate. Then, fold the other half of the towel over on top of the tofu and press down to absorb more of the liquid.
- Heat 1-2 Tbsp oil in a large skillet over medium-high heat until shimmering. Add the tofu to the pan. (You might want to put a splatter guard on top of the skillet.)
- Cook the tofu, stirring occasionally, until it's golden brown and crispy all over. (I think it was about 10 minutes for me.)
- While the tofu is cooking, warm the tortillas in the microwave for about 30 seconds so they're easier to fold. Spread each tortilla with some sour cream, a handful of Romaine, and a sprinkling of cheddar.
- Sprinkle the tofu with about a teaspoon of the seasoning mix, a generous pinch of salt, and some black pepper; cook and stir for another minute or two.
- Place a third or a quarter of the tofu in the middle of each tortilla and roll it up into a wrap. Done!
*I'm not sure how to describe how you should crumble the tofu. I tried to keep the pieces equally sized, but that was tough, of course. The pieces were bigger than ground beef chunks but smaller than chicken fajita slices. I guess it really doesn't matter what they look like as long as you try to keep them roughly equally sized.
As I said, this is a really flexible idea. I'm sure other veggies (tomatoes, red peppers, etc.) would taste great in the wrap, and you could easily make it vegan by substituting the sour cream and cheese for non-dairy alternatives. As far as seasoning mixes, I would recommend Mrs. Dash Fiesta Lime for this recipe. It's very flavorful, it isn't hot, and it contains just the right amount of cumin for me. I think even meat-eaters would love this recipe. The crispy, crunchy pieces of tofu taste a lot like chicken, and the other ingredients complement it quite well.
On a related note, I fully admit that I am the world's slowest, messiest wrap roller. (When I was the Sunday manager at my cafe job, I used to lie to customers and tell them we were out of wraps just so I wouldn't have to struggle to make them. Really.) Bryan automatically grabs a spoon when he sets the table on a wrap night, knowing he's going to need it to scoop up the filling that will inevitably tumble out. Next time I make wraps, however, I will refer to the last 30 seconds of this video I just found. Could be helpful!