Healthy and flavorful, these vegetarian wraps combine smoky grilled vegetables and spice-rubbed tofu with a tangy, garlicky sauce that's quick and easy.
Extra-firm tofu and meaty eggplant are great for grilling and make a rich, satisfying dish when combined with smoky grilled onions and peppers and a flavorful, Mediterranean-inspired sauce.
Grilled Tofu and Eggplant Wraps with Garlic-Yogurt Sauce
Serves 4
Ingredients
For the Garlic-Yogurt Sauce
- 6 oz plain Greek yogurt
- 2 garlic cloves, finely chopped
- 2 tbsp tahini
- 1/2 tsp ground cumin
- 1 tbsp freshly squeezed lemon juice
- water, for thinning, as needed
- sea salt
- freshly ground black pepper
For the Wraps
- 8 3 X 2-inch rectangles of extra firm tofu, about 1/3-inch-thick
- olive oil, for brushing
- 1 small eggplant, cut in half lengthwise
- sea salt
- freshly ground black pepper
- 1/2 red bell pepper, sliced into thin 1-inch strips
- 1 small onion, sliced into thin vertical strips
- 1 tbsp spice mixture: ground cumin, turmeric, and chile and garlic powders
- 4 8-inch whole-wheat tortillas
Preparation
For the Garlic-Yogurt Sauce
- Combine the yogurt, garlic, tahini, cumin, and lemon juice in a medium bowl. Stir in a little water, if desired, for a thinner consistency (should still be fairly thick). Season with salt and pepper and set aside.
For the Wraps
- Preheat oven to lowest setting.
- Place the tofu slices on layers of paper towels and cover with more layers to drain moisture. Let rest 15 minutes.
- Cut 16 half-moon slices, about 1/4-inch thick, from the halves of the eggplant. Save any remainder for another use.
- Heat a grill pan over medium-high heat and brush with olive oil. Season the eggplant on both sides with salt and pepper and place in the pan. Grill until tender and slightly charred, about 3 minutes per side. Remove to a heatproof plate and keep warm in the oven.
- Brush the grill pan with a little more oil and add the bell pepper and onion slices. Season with salt and pepper and grill, stirring frequently, until tender and slightly charred, 3-4 minutes. Remove the peppers and onions to the same plate with the eggplant and keep warm.
- Blot the tofu with paper towels and sprinkle both sides with salt, pepper, and the spice mixture. Rub in gently.
- Brush the grill pan with more oil and grill the tofu until brown and charred in places, 2-3 minutes per side. (Turn the pieces carefully with a spatula to prevent breaking.)
- Lay the tortillas on a work surface and spread a line of garlic-yogurt sauce slightly left of center down each one, using about half the sauce.
- Place 2 tofu slices, lengthwise and overlapping as needed, on top of the sauce on each tortilla. Divide the eggplant, peppers, and onions on top. Dollop the remaining sauce over the filling. Starting on the left side, roll the wraps up tightly.
- Brush the grill pan with more oil and place the wraps in seam-side down. Grill 2-3 minutes, until char marks appear. Turn and grill 2 minutes longer
- Remove the wraps to a cutting board and slice, seam-side down, on the diagonal. Serve with turmeric- and chile-spiced rice, if desired.
Copyright Pamela Steed Hill. Contact the author to obtain permission for republication.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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