1 lb extra firm tofu
1/2 ripe Haas avocado
1 red pepper, cut into strips
1 small onion, sliced thin
4 ounces mushrooms, sliced thin
minced garlic or sliced garlic skape
vegetable oil for searing and frying
1 tablespoon mayonnaise mixed with ½ teaspoon of schug (a hot pepper condiment available at kosher and gourmet markets); or ½ teaspoon chipotle en adobo, minced with some of the smoky liquid
mixed greens to your liking, arugula, rockets, lettuce, sprouts, etc.
Set the tofu on three layers of paper towel on a plate or cookie sheet. Cover with three layers of towel and another cookie sheet or plate. Weight with two large tins of tomatoes and press for about 20 minutes. The towels will be soaked through.
Heat 2-3 tablespoons of oil in a large fry pan. Cut the tofu into strips. Place in hot oil until crisp and brown on one said, about 3-4 minutes. Turn and repeat. Remove with slotted spoon and drain on paper towel.
Replenish the oil if needed. Sautee the onions until golden, salt and continue to cook until brown and caramelized. Remove with slotted spoon, add mushrooms and garlic or garlic skape, cook until brown and soft, remove with slotted spoon. Then cook peppers until charred and soft.
Cut avocado into strip. Mix mayo and hot pepper condiment together and spread on two tortillas or wraps (you can heat them each for about 5 seconds in a microwave to make them more pliable). Scatter greens on the wrap, leaving a border of about an inch. Toward one edge of the tortilla, place some tofu strips, avocado, red pepper, onions and mushrooms lengthwise. Along the narrow ends of your filling, fold the top and and bottom of your wrap over it. Along the edge nearest your filling, roll up, so that you have something resembling a blintz or burrito.
Makes for great picnic eating.
I first published this recipe at www.kosherlikeme.com. Please visit Liz Rueven’s terrific website featuring reviews, recipes and information about locally sourced, fresh food.