From feastingathome.com

Miso Tofu Wrap with Winter Squash and Furikake

4 servings · 20 min prep · 30 min cook

Ingredients

For the Miso Dressing

• 1/4 cup toasted sesame oil
• 1/4 cup soy sauce
• 1/4 cup miso paste
• 2 tablespoons fresh ginger, grated
• 2 green onions, chopped
• 3 tablespoons rice vinegar
• 3 tablespoons maple syrup, sugar or honey

For the Wraps

• 8 ounces firm tofu
• 1 pound winter squash, sliced into 1/2 inch thick strips
• 2-3 leaves napa cabbage, about 1 1/2 cups after chopped
• 1/4 cup fresh cilantro
• handful beansprouts
• 1 avocado, sliced
• furikake
• 3 tablespoons vegan mayo
• 1/4 teaspoon wasabi paste
• 4 tortillas

Garnish

• 1 tablespoon green onions, reserved

Steps

1. In a blender or with immersion blender whirl together ¼ cup soy sauce, ¼ cup toasted sesame oil, ¼ cup miso, 2 tablespoons ginger, 3 tablespoons rice vinegar and two-thirds of the chopped 2 green onions, and 3 tablespoons honey until smooth. A few small bumps are ok. Set aside ¼ cup of sauce in a medium bowl.
2. Cut 8 ounces tofu into one-inch-long strips and blot on a towel. Cut 1 pound squash into one-inch strips and lay in a single layer on a baking tray along with the tofu strips. Brush or spoon miso dressing generously over the 8 ounces tofu and 1 pound squash. Bake tofu and squash at 425°F in a preheated oven for 30 minutes.

   30 min

3. Combine ¼ cup dressing with 3 tablespoons mayo and ¼ teaspoon wasabi paste. Toss sliced 2-3 leaves cabbage, 1 tablespoon scallions, ¼ cup cilantro, and bean sprouts if using.
4. Warm wrap if needed to make it pliable, spread ¼ cup sauce on the bottom, layer with 1 pound squash, 8 ounces tofu, 1 avocado, slaw, and top with lots of furikake.

Nutrition

Per serving

kcal

349

protein

17.2 g

carbs

27.9 g

fat

20.3 g

Simplify your own recipe on Reduce