Tofu Avocado Cheddar Wrap September 30, 2010Posted by Angela @ Making Food for Friends in lunch, quick meal, vegetarian.
Tags: avocado, nutritonal yeast, the grit, tofu
It takes a special recipe to make a combination of tofu, avocado, soy sauce, cheddar cheese, nutritional yeast and italian dressing taste like a million bucks, but this one does it. The basis for this sandwich is a pan full of grit-style tofu, which I first made back in the veggie cobb salad post. The key to the grit-style tofu is a few tablespoons of nutritional yeast:
Take the prepared tofu, chop up an avocado, top with some shredded cheddar (shredded white Vermont cheddar is amazing in this, but use what you have!) and italian dressing (I’m sure homemade would be preferable but Ken’s Light Northern Italian is a good stand-by) and wrap it all up in a nice fresh pita and you have a delicious, fast meal.
Tofu Avocado Cheddar Wrap
(Adapted from the Grit Cookbook)
15 oz block of water-packed extra firm tofu
1 tbl olive oil
Soy sauce (a few shakes of the bottle)
Nutritional yeast (about 1-2 tbl)
1 avocado, chopped
2 fresh pitas
1/4 cup shredded cheddar cheese
2 tbs italian dressing
Drain the tofu and press excess water out using a tea towel or paper towels. Cut tofu into a small dice.
Heat olive oil in a non-stick skillet, and add tofu. Cook it, flipping pieces infrequently so the tofu gets nice and brown and crispy on the outside. When tofu has browned (it takes me about 20 minutes to get it how I like it), turn the heat down to about medium-low and add a few shakes of soy sauce to the pan. Stir the tofu around, making sure it all gets evenly seasoned. Add one to two tablespoons of nutritional yeast to the tofu, again stirring it around so it is evenly coated. It should look like the tofu below when you are done!
Chop up an avocado, and put a portion of the prepared tofu in a pita, top with chopped avocado, shredded cheddar, and a little italian dressing.
Roll it up, and eat!