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Tofu-Seaweed Wraps with Wasabi

Serves 4
Time 25 min
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.
Ingredients
  • 1/2 ounce dried wakame or other tender seaweed
  • 4 whole grain tortillas
  • 1 (14.0-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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 ounce dried wakame or other tender seaweed
  • 4 whole grain tortillas
  • 1 (14.0-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