Yay! Finally got around to making my first post. I'll be honest with you, I had over 100 photos of different dishes lying in my camera roll on my laptop for months. I've been waiting for this day to come so I would finally be able to use one of these pics in my posts!
I decided to have my first post be something that I honestly eat all the time- asian tofu mushroom wraps. I. love. these. I came upon making these because at my school during lunch, theres a taco truck across the street where you can buy one of THE BEST burritos out there. However, these $6 wraps of rice, cheese, beans and meat, are, I hate to say it, so ridiculously bad for you. I came home that weekend and felt so unhealthy after all the burritos I had bought and decided I needed to make an "alternative". OkayOkay I get it, this is definitely not a dupe for those amazing Mexican creations but they sure taste wayyy better!
As usual, my family always has those packs of tofu silently sitting in every part of the fridge because (a) I really like tofu and (b) I keep on forgetting that I already bought three packs of tofu and accidentally buy more.
Ok, now the recipe. I took the tofu and mushrooms, made sure they were as dry as possibly. Then I honestly took all the asian sauces I could find and made a marinade. If it was an option, I would drink this marinade like water. Don't believe me? TRY IT. So after that has marinated for a few hours, I put them in the oven on the highest heat possible and transformed that unpleasant texture of tofu and mushrooms into these "fries" with a super crispy exterior and soft interior.
Now its time to take all your leftover veggies and pile up your burrito. I assembled it with quinoa, (you can use rice, cous cous....anything) a heck of a lot of veggies and some more of that delish marinade sauce. SOOOOO GOOOOOD. If you put mushrooms and tofu into anything, I will eat it. Give this recipe a try to find out if you're as obsessed as me :) BYE.
Asian Tofu Mushroom Wraps
(click on title to print PDF recipe)
1 pack extra firm tofu
4 portabella or 16 button mushrooms, cleaned
¼ cup sriracha
½ cup soy sauce
1 tbsp. garlic paste
1 tsp. ginger paste
salt and pepper to taste
¼ cup sesame oil
1 tbsp. rice wine vinegar
2 tbsp. honey
1 cup vegetable broth
4 burrito sized tortillas
2 cups cooked quinoa (or starch of choice)
2 carrots, sliced
1 cucumber, sliced
2 tightly packed cups baby spinach
1 bell pepper, sliced
1 avocado, sliced
Cut tofu into 1 inch slices. Pat tofu removing as much liquid as possible. Marinate tofu and mushrooms with with sriracha, soy sauce, honey, vinegar, garlic paste, ginger paste and sesame oil. Taste for salt and pepper. Keep in fridge up for at least an hour to overnight.
Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper. Place tofu and mushrooms on baking tray. Put in oven for 30 minutes flipping halfway through.
Place any remaining marinade in saucepan with vegetable broth and reduce on low for 15 minutes until sauce has thickened. Add more sriracha and honey to taste. Remove veggies from oven and toss with reduced marinade reserving ½ a cup.
Take tortilla and pack ½ cup quinoa, ½ cup spinach, few slices of cucumber, carrot, avocado and bell pepper. Put 3-4 slices of tofu, and mushrooms. Add remaining sauce, and wrap tightly! Serve warm or cold and enjoy!!!
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Hello! Welcome to my little baby aka my food page where I funnel all my foodie fueled creativity into recipes and photos. My name, if you haven't guessed already, is Rachel and I am a 2nd year Statistics major at Cal Poly San Luis Obispo. Want to learn more about me? Click here!