Baked Tofu Wraps with Greens, Apple, and Avocado

The title gives away most of what makes these fast and easy baked tofu wraps so good — baby greens, avocado, and the surprising pop of tart green apple. The ingredient that pulls everything together is French dressing. Its tart-sweet flavor is the perfect “secret sauce” for these wraps. That being said, they’d be just as good with a tahini dressing, vegan ranch dressing, or even vegan mayo.

You can pack these sturdy wraps into a crush-proof container to take to work or school. Of course, you can also enjoy them as a quick at-home lunch, or serve for dinner with soup or a simple potato or sweet potato dish.

Yield: 2

Baked Tofu Wraps with Greens, Apple, and Avocado

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What makes these easy baked tofu wraps so good are baby greens, avocado, and the surprising pop of tart green apple.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• Two 10-inch good-quality wraps
• 2 big handfuls baby greens (see note), rinsed and dried
• 1/4 cup French dressing, plus more for the wraps
• 4 ounces to 5 ounces baked tofu, any variety (see note), cut into thin strips
• 1/4 Granny Smith or other crisp, tart apple, thinly sliced
• 1/2 small or 1/4 medium avocado, or as needed, peeled and thinly sliced

Instructions

1. Spread the wraps on a large plate or cutting board. 
2. Combine the greens with the dressing in a small mixing bowl and stir together until evenly coated.
3. Spread a little more dressing over the surface of the wraps. 
4. Place half of the greens just to the side of center of one wrap, then arrange a row of half of the tofu, apple, and avocado as shown in the photo just above. 
5. Tuck about an inch or so of two sides of the wraps over the rows of ingredients, then, starting on the end with the greens, roll up tightly, making sure the sides stay tucked in. Repeat with the second wrap.
6. Cut the wraps in half with a sharp knife and serve, or pack in a crush-proof container to take to school or office for lunch.

THE GOODS ON THE BABY GREENS

Time was when spinach and arugula were considered cool-weather leafy greens, but now they’re commonly available available year round, along with other baby greens mixes. All of the baby greens are good used raw as well as lightly cooked. They’re a great addition to smoothies, in which their mild flavor blends beautifully with fruit, and as salad greens.

Lightly cooked, and by that I mean just the briefest of wilting, you can toss them in at the very end and stir in just until wilted. Similarly, you can scatter a big handful atop a pizza just as it’s finishing its bake time and bake for just another minute or so.

Spinach comes in a surprising array of varieties, but it seems like many of us have gotten stuck on baby spinach. It’s so convenient — no chopping or stemming. And unlike fresh batches of larger leaf varieties, baby spinach is triple washed and super clean. That said though, I still like to give any greens, even those labeled triple-washed, a good rinse before using.

Used raw as a salad or smoothie green, or lightly wilted in any number of dishes, I vote for baby spinach as Most Versatile Leafy Green ever!

Arugula has a bold flavor, sometimes described as peppery or mustardy, though somehow those fail to capture its unique flavor. Baby or young arugula leaves are less pungent than larger leaves that are left to grow larger before harvesting. Arugula is used raw (in which form it retains more of its bite) and wilted or very lightly cooked.

Baby kale is just what it sounds like — tiny kale leaves, minus the tough stems. No need to stem or chop. Now there’s no excuse not to eat your hardy greens! It’s good anywhere you’d use baby spinach or baby arugula

Power greens are a newer addition to the market, combining baby chard, baby kale, and baby spinach in one neat package. You’ll find this located wherever baby spinach and baby arugula are shelved in the produce sections of well-stocked supermarkets.

• See more easy vegan recipes and sandwiches & wraps.