Tofu ‘Scampi’ Wrap
4 Tbsp. olive oil
1 tsp. red pepper flakes
4 garlic cloves, crushed
1 lb. extra-firm tofu, cut into 1/2-inch cubes
1 1/2 tsp. vegan steak seasoning (try Montreal Steak Seasoning)
2 hearts romaine lettuce, chopped
3 Tbsp. capers
Juice and zest of 1 lemon
Salt and pepper, to taste
4 spinach tortilla wraps
• Heat a large sauté pan over medium-high heat. Add 2 Tbsp. of the olive oil, the red pepper flakes, and the garlic. Add the tofu and the steak seasoning. Cook for 10 minutes, stirring frequently, until the tofu is browned. Transfer to a plate and let cool.
• Meanwhile, place the lettuce in a large bowl. Add the cooled tofu, the capers, and the lemon juice and zest. Toss with the remaining oil and season with the salt and pepper.
• Heat the tortillas briefly to soften. Fill with the tofu mixture and wrap up.
Makes 4 servings