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Tapenade kalamata olives oil-cured black olives lemon rind olive oil wraps tomatoes extra firm tofu cooking spray red onion balsamic vinegar lemon juice red wine vinegar honey rosemary mustard salt garlic flour tortillas trimmed watercress
Viewed: 46 - Published at: 3 years agoIngredients
- Tapenade:
- 1/2 cup kalamata olives, pitted
- 1/4 cup oil-cured black olives, pitted
- 1 teaspoon grated lemon rind
- 1 teaspoon olive oil
- Wraps:
- 1 cup sun-dried tomatoes, packed without oil
- 1 pound extra-firm tofu, drained
- Cooking spray
- 1 1/3 cups (1/4-inch-thick) slices red onion, separated into rings
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon chopped fresh rosemary
- 2 teaspoons Dijon mustard
- 1/4 teaspoon sea salt
- 1 garlic clove, minced
- 4 (10-inch) flour tortillas
- 4 cups trimmed watercress (about 1 bunch)
Method
- To prepare tapenade, place first four ingredients in a food processor; pulse 2 to 3 times or until minced. Set aside.
- To prepare wraps, combine 2 cups boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop. Set aside.
- Cut tofu lengthwise into quarters. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand about 20 minutes or until barely moist.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; saute 5 minutes or until lightly browned. Place in a bowl; stir in balsamic vinegar.
- Combine lemon juice and next 6 ingredients (lemon juice through garlic) in a small bowl. Heat pan coated with cooking spray over medium-high heat. Add tofu; cook 6 minutes, browning on all sides. Stir in lemon juice mixture; cook 1 minute or until sauce thickens.
- Warm tortillas according to package directions. Spread 2 tablespoons tapenade evenly over each tortilla. Top each tortilla with 1 tofu piece, about 1/4 cup sun-dried tomatoes, 1/3 cup onion, and 1 cup watercress; roll up.
