These simple wraps are great with leafy wakame seaweed, but you can use almost any tender variety, such as arame or dulse. You will need to have about 1 1/2 cups once the seaweed is soaked and squeezed dry.
1 (14-ounce) container extra-firm tofu, drained and cut into 4 long rectangles
1 small avocado, thinly sliced
1 tablespoon low-sodium soy sauce
2 teaspoons wasabi paste
2 tablespoons sesame seeds
Place seaweed into a large bowl and cover with cold water by a few inches. Let soak until tender, about 10 minutes. Drain well, pressing down to remove as much water as possible and pat dry.
Place wraps on a work surface. Place a piece of tofu toward one side of each. Divide the seaweed and avocado between the wraps. Stir together the soy sauce and wasabi until smooth, and drizzle over the tofu and vegetables. Sprinkle with sesame seeds and roll up the wraps. Cut each wrap in half on the diagonal, securing the sides with toothpicks if necessary.
Per Serving: Serving size: 1 wrap, 480 calories (160 from fat), 18g total fat, 3g saturated fat, 780mg sodium, 62g carbohydrates, (12 g dietary fiber, 2g sugar), 23g protein.
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