Roasted Sweet Potato, Tofu and Quinoa Wrap

Roasted Sweet Potato, Tofu and Quinoa Wrap

Roasted Sweet Potato, Tofu and Quinoa Wrap

Today is Meatless Monday and although this recipe sounds vegan exotic, I call it crazy goodness.  You’ve got to try this dish.  It takes some prep time.  Roasting the sweet potatoes and tofu along with cooking the grains takes time, but once you’ve got it all cooked, putting it together in a whole grain tortilla wrap is a snap and makes it all worth while.

Sweet potatoes are not just for Thanksgiving and although they’re high in starch content, they are the KING of antioxidants:  vitamin A and carotenoids which help with collagen repair, wound healing, immunity building and night time vision.  I’ll take that please!   And I’m telling you now, don’t fear the tofu.  It takes on all the flavors of this dish and provides a much needed firm texture, especially after roasting it.  The recipe calls for hummus which you can buy at the store BUT a much more tasty alternative is to make your own.  Check out tomorrow’s post – Homemade White Bean Hummus.  So yummy!

Roasted Sweet Potato, Quinoa and Tofu Wrap

Total Time: 1 hour, 30 minutes

Yield: 6-8 servings

  • Roasted Sweet Potato, Tofu and Quinoa Wrap
  • 2 medium sweet potatoes, cut into 1/2 to 1-inch chunks (peeled optional)
  • 1 (16-ounce) container extra-firm tofu, cut into 1/2 to 1-inch chunks
  • 2 Tbsp olive oil, divided
  • 3/4 cup quinoa, rinsed well
  • 4 garlic cloves, thinly sliced
  • 3 Tbsp chopped fresh oregano leaves
  • 1 Tbsp lemon zest
  • 1 Tbsp chopped fresh mint leaves
  • 1/4 cup thinly sliced red onion
  • 1 tsp fresh lemon juice
  • 6 medium-size whole wheat tortillas
  • 1/4 cup store-bought or Homemade White Bean Hummus
  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine the sweet potatoes and tofu chunks; drizzle with one tablespoon of olive oil and season with salt and pepper. Place on a baking sheet lined with a baking mat or silpat and roast for 30-40 minutes, until tender, stirring occasionally to roast evenly. Set aside to cool.
  3. Cook quinoa according to package directions. ( I cooked the quinoa in my rice cooker with 1 1/2 cups of low-sodium chicken broth.)
  4. Heat the remaining one tablespoon olive oil in a small skillet placed over medium heat. Add the garlic and oregano; saute for 30 seconds, or until it turns golden. Do not allow anything to burn.
  5. Add the oil mixture to the cooked grains. Stir in the lemon zest, mint, red onions, and lemon juice. Fold in the sweet potatoes and tofu; season to taste.
  6. Assemble wraps by placing three to four tablespoons of sweet potato mixture in the middle of whole grain tortilla. Top with two tablespoons hummus. Fold in the sides of the tortilla and roll tightly. Repeat with remaining tortillas.
  7. For softer tortillas, wrap each tortilla in foil. Place wrapped tortillas on baking sheet and put in 400 degree oven for 5-10 minutes or until warmed. For toasty tortillas, omit the foil wrap. Cut and serve.

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