Teriyaki Tofu Wrap

3
Total Time
0 min
Serves
1
Difficulty
Easy

Ingredients

Flatout Original flatbread

1 flatbread(s)

extra firm tofu

¼ pound(s), cubed

low sodium soy sauce

1 Tbsp

ginger root

½ tsp, grated

garlic clove(s)

1 medium clove(s), minced

fresh shiitake mushroom

1 cup(s), stems removed, sliced

sweet red pepper(s)

¼ medium, sliced

snow peas

¼ cup(s), sliced on the bias

uncooked scallion(s)

1 medium, sliced on the bias

cooking spray

5 spray(s)

teriyaki sauce

2 Tbsp

Instructions

  1. Preheat oven to 425. Lightly brush the tofu with the soy sauce then bake on a sheet sprayed with 2 sprays non-stick cooking spray for 20 minutes.
  2. Meanwhile, sauté the ginger and garlic for a few seconds in a non-stick pan that has been sprayed with 3 sprays non-stick cooking spray.
  3. Add the mushrooms and continue to stir, 2-3 minutes. Then add the snow pea pods and peppers and continue to cook for about 5 minutes or until the veggies look crispy at the edges. Add the scallion, give the mixture a couple quick stirs, and remove from the heat.
  4. To assemble the flatbread wrap, arrange the veggies and the tofu on the flatbread, drizzle with the teriyaki sauce, and roll up, beginning at he rounded end.

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