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3 vegan hummus wraps with tofu and vegetables
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Vegan Hummus Wraps with Baked Tofu

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 tortilla sized wraps

Ingredients

Tofu

  • 1 block extra-firm tofu, pressed
  • 1 tablespoon avocado oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 slice lemon, spritzed (about ¼ teaspoon of lemon juice)
  • 1 tablespoon arrowroot starch

Radishes and Brussel Sprouts

  • 1 bunch radishes, sliced
  • 1 cup brussels sprouts
  • 1 teaspoon avocado oil
  • ½ teaspoon garlic granules
  • ¼ teaspoon sea salt
  • pinch black pepper

For each wrap

  • 1 tablespoon jalapeño hummus (I used Whole Foods brand)
  • 1 handful mixed spring greens
  • Tessamae's Lemon Vinaigrette, drizzled over the greens (roughly ¼-½ teaspoon)

Optional add-ins

  • chickpeas
  • sunflower seeds
  • sliced banana pepper or jalapeños

Instructions

  • Remove tofu from its packaging and press for 10-15 minutes.
  • While the tofu presses, prepare brussels sprouts and radishes. For the brussels sprouts, cut off the ends and then slice in half vertically. For the radishes, slice horizontally into quarter-sized circles (if you have any tiny radishes in the bunch, feel free to leave them whole).
  • Toss the Brussels sprouts and radishes into a medium-sized bowl with oil, salt, pepper, and garlic.
  • Preheat oven to 425° and line a baking sheet with unbleached parchment paper.
  • Remove tofu from the press and cube into bite-sized pieces. Toss into a separate medium-sized bowl with oil, salt, pepper, and a spritz of lemon juice. Mix together, then add arrowroot starch and mix again.
  • Place seasoned tofu and vegetables onto the lined baking sheet. Slide sheet onto the middle rack and bake for 25 minutes or until golden brown.
  • To assemble the wraps; warm the wrap on a skillet for 10-15 seconds on each side. Remove from heat and spread a tablespoon of hummus over the wrap. Add a handful of greens and drizzle with lemon vinagrette. Top with desired amount of baked tofu and vegetables. Top off with a handful of chickpeas or sunflower seeds.

Notes

Have extra Brussels sprouts? Remove the ends and chop them (or pulse in the food processor for 5-10 seconds) and add them to the mixed greens for an extra crunch.