Makes 5 wraps
What you need:
For the pepperoni tofu:
1/3 cup Bragg Liquid Aminos
1 15.5-ounce package firm tofu, drained and pressed
For the marinade:
2/3 cup pizza sauce
1/4 cup olive oil
1/2 teaspoon garlic powder
1 tablespoon agave
1 teaspoon Italian seasoning
1 teaspoon fennel seeds
For the wraps:
5 brown rice tortillas
1 head of green leaf lettuce
1 block vegan mozzarella, sliced
1 8-ounce container red pepper hummus
What you do:
- For the tofu, preheat oven to 375 degrees. Cut tofu into 8 even rectangles and place in a small dish. Cover with Bragg and let sit, about 15 minutes. Drain tofu, reserving remaining Bragg liquid in a separate bowl.
- For the marinade, in bowl with reserved Bragg, whisk together all marinade ingredients.
- In a baking dish, place tofu in a single layer and cover with marinade. Bake for 45 minutes, then drain any excess liquid and increase oven temperature to 400 degrees. Bake for an additional 25 minutes, flipping halfway through cooking time. Let cool completely.
- To assemble wraps, place brown rice tortilla flat on surface and layer with lettuce, 2 tablespoons hummus, mozzarella slices, and 2 to 3 slices pepperoni tofu. Wrap up and serve.
Chef’s Tip: In order to keep ingredients fresh, keep all components separate and assemble for lunch the same day.
Photo courtesy of Allyson Kramer
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