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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I LOVE low-cost cooking! This is no exception. Very tasty vegetarian/vegan wrap best served warm, though I've taken cold leftovers for lunch and they are great also. My Hubby even likes it without the wrap. Even my 4 year old loves this one. We hope you will too. This is a family original drawn from many inspirations, and whatever we had in the fridge at the time Ingredients:
8 ounces coleslaw mix |
8 ounces extra firm tofu, cubed |
1 yellow onion |
1 bunch green onion |
4 tablespoons instant minced garlic |
1 -2 teaspoon chinese five spice powder |
8 medium flour tortillas |
1/2 teaspoon sriracha sauce |
4 tablespoons lawry teriyaki marinade with pineapple juice |
3 tablespoons canola oil |
Directions:
1. Heat oil in a small skillet. Drain and press out excess liquid in Tofu.
2. Fry tofu until golden brown.
3. Cut yellow onion into thin slices. Saute in a large pan until traslucent and a kind of sweet aroma comes from them. You will want to cook them over low to medium heat for this effect.
4. Add fried tofu to the pan with the onion. Add 3/4 bag of coleslaw mix.
5. Add garlic, 5 spice, Sriracha hot sauce and Hawaiian teriyaki.
6. Cook over medium-low heat just until cabbage starts to wilt.
7. Add the green onion and toss into mixture. Let cook until fragrant, then immediately remove pan from heat source.
8. Spoon evenly into the tortillas (6-8) and wrap them, burrito style.
9. Viola! Yummy vegetarian and Vegan dinner served. Sure to be a family favorite.
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