Tofu Wrap with Sweet Potato Fries

This weekend marks a very special edition of the blog.  This week I had a special sous chef assist me with the meal.  My wonderful girlfriend Pamela flew down to So Cal to visit me this weekend, so we decided to make a nice meal together.  There is one catch to making meals with Pamela however, she's a vegetarian.  Over the last two years I've come to rather enjoy some nice vegetarian meals, and today we made one of my favorites, a tofu wrap inspired by her favorite veg restaurant in Toronto.

Marinated Tofu Strips

-1 package extra firm tofu
-1/2 cup tamari
-2 tbs water
-1 tbs peanut oil
-1 cup nutritional yeast
-1/2 wheat germ
-2 tbs coriander
-4 tbs garlic powder

The marinade for the tofu was pretty simple.  Just mixed the wet ingredients (tamari, water and oil) in a sauce bowl.  Add in the tofu, which was drained and cut into thin strips, and let it marinade for about an hour or so.  While the tofu was marinating, we prepared the coating mixture with the remaining dry ingredients.  After the hour of marinating, the tofu was simply fully coating in the dry mixture and thrown into the over of a covered baking sheet.  We didn't really know how long we shoul cook the tofu for, and it turns out the answer is a really long time.  Seriously, we had checked it like 6 times before finally deciding the strips were cooked enough.


Wrap Fillings

-Whole grain tortilla wraps
-1/2 cup grated carrots
-1 Diced tomato
-Handful of baby spinach
-Sliced red onion
-Alfalfa sprouts
-Crumbled gorgonzola cheese
-Tofu strips (see above)

Pretty basic instructions here.  Just prepared the fillings while the tofu was cooking in the oven and then fill it into the shells.

Sweet Potato Fries

-1 large sweet potato
-Cinnamon
-Salt/Pepper

In addition to the tofu wrap, this particular restaurant was where I first tried sweet potato fries.  As such, I thought it would be fitting to also whip up a homemade batch of this delicious side.  We started off by peeling the sweet potato and cutting into long thin strips.  In a frying pan, I heated up some vegetable oil (way too much oil, but meh) and tossed in the fresh cut fries.  Cooking on medium heat, I made sure to cook the fries until they were nice and tender.  I then drained out the oil, dried off the oil from the fries on a paper towel, and then put back in the frying pan to try to brown up the fries.  At this point I seasoned the fries a bit with salt and pepper, and also at Pamela's suggestion, some cinnamon.  Wow, does cinnamon ever make these fries pop. So delicious.  Any time you work with sweet potato, I'd now recommend adding in some cinnamon, definitely worth.


Unfortunately I tried to make this meal super healthy and picked up some whole grain shells.... mistake.  The wraps were kinda stiff and broke a bit when folding.  You'll notice in the photo the edges of the wrap didn't hold up well.  Also, I shouldn't have used the big plates for the presentation, as most the plate was left unfilled... lessons learned.  But overall, a great vegetarian dish, a good saturday evening, and even better company.