Greetings from Wales! We are having a fantastic time exploring England and visiting my relatives in Wales. We’ve seen Big Ben, the Tower Bridge, shopped Oxford Street, enjoyed dinner at Covent Garden and had high tea complete with scones, clotted cream and strawberry preserves. Delicious! Our trip is coming to a close and then I will be back with a more regular blogging schedule. :)
I had scheduled this post for while I was gone. but I seemed to have made an error – as it did not remotely post! Oopsie! My apologies! So, without further ado – teriyaki tofu wraps with macadamia garlic spread. These delicious wraps are filled with crunchy veggies, savoury macadamia spread, baked teriyaki tofu and ginger seasoned jasmine rice. They are perfect to bring for lunches or as a light main course meal.
Cheerio!
Ingredients
- 1 block of pressed tofu
- 1/2 cup of teriyaki sauce
- seasoned rice
- Macadamia garlic spread
- 6-12 inch whole grain or spinach tortillas
- Shredded carrots
- Shredded cabbage
- 1/4 cup of teriyaki sauce reserved for garnish
- 1 cup of jasmine rice
- 1 tablespoon of fresh grated ginger
- Handful of fresh cilantro, chopped
- 1 tablespoon of rice wine vinegar
- 1 tablespoon of mirin
- 1 head of garlic, peeled with top cut off
- Olive oil
- Salt and pepper to taste
- 1/2 cup toasted macadamia nuts
Method
- Preheat oven to 350'F. Cut the top off an entire head of garlic. Place garlic on tin foil, drizzle with a bit of olive oil and season with salt and pepper. Fold tin foil over garlic and place in oven. Allow garlic to roast for about 30 minutes. After 30 minutes, add a parchment covered baking sheet with macadamia nuts to the oven. Toast macadamia nuts for 5 minutes while garlic roasts a final 5 minutes as well.
- While garlic is roasting for 30 minutes, you can bake the teriyaki tofu as well. Cut the pressed tofu into 1/4 inch slabs. Place tofu pieces in a baking dish. Cover tofu with teriyaki sauce. Bake for 25 minutes next to the roasting garlic.
- Bring 1 cup of rice and 2 cups of water to a boil, then reduce to a simmer. Cook on low, covered, for 15 minutes. Remove from heat and allow it to sit another 10 minutes to absorb the last of the water. Once rice is cooked and cooled slightly, add the grated ginger, chopped cilantro, rice wine vinegar and mirin. Mix well.
- Purée the roasted garlic and toasted macadamia nuts into a paste with a blender or food processor.
- Cut baked tofu into pieces.
- Assemble Wrap - place a tortilla on a cutting board. Spread with some macadamia garlic spread followed by some seasoned rice down the middle. Top with baked tofu slices, shredded carrots, cabbage and a drizzle of remaining teriyaki sauce. Roll tortilla as you would a wrap. Repeat with remaining tortillas.
Notes
Source: Cafe Flora Cookbook
I’m glad you’re having fun. I was in England last year and I loved it. Enjoy! Your macademia spread sounds delicious.
I’m so glad you posted this recipe–it sounded so good when you wrote about it in your guest post! :D I hope you’re having an amazing time in England and Wales!
Macadamia spread sounds awesome, but so does strawberry preserves on scones! Sounds like you’re having an awesome trip so far!
it looks delicious, lady! i can’t wait to hear more about your trip! have fun!
Glad you’re enjoying your trip! I visited London only briefly once on a layover and I had just enough time to stroll through Covent Garden market and get a late breakfast – I wish I could have spent more time there though!
These wraps sound so flavourful! A rich, creamy spread; crunchy veggies, and lots of sauce make the perfect combination for a tasty wrap!
This looks so good!
Did you say Macadamia garlic spread? Wow! Sounds amazing ;)
ps. I’m having a Spring Potluck Party ~ it would be lovely to see you there ;)
http://pureella.com/pure-potluck-party-health-spring-recipes/
ella (of the former Lifeologia ;))
Very interesting. Thanks for sharing!
I just made it and it is delicious! It’s pretty easy and nicely timed, given the garlic and tofu roasting while you set up the other stuff.
If you’re thinking of skipping the macadamia/garlic spread, don’t. It adds a lot to the dish, and without the spread (i.e. I tried this with just the rice but no tortilla or spread), it’s only “pretty good.” I substituted about a teaspoon of honey for the mirin, store-bought broccoli slaw for the carrots/cabbage, and added sesame seeds. I also had to bake the garlic and tofu for 15 minutes extra. But it’s a really nicely-balanced recipe, with a perfect amount of ginger in the rice. (But if you really like ginger, I’d add a bit more.) I think the various components will keep well in the fridge for leftovers this week.
One recommendation/request, though, to Courtney. It would be super helpful to see pictures of the various steps, because I was unsure about quite a few things (such as whether the garlic should be completely peeled and then separated into its various cloves for roasting, or whether to leave it all together with some peels in between as most people seem to do – and whether the tofu should be laid out flat in the baking dish or if they can be stacked and what size the baking dish should be, etc). But you may not have had time for that this round. :) Great recipe, though – thanks so much!