Day four of recipe challenge: cooking vegan does not need to be labor intensive

Let me say that again: Cooking vegan does not need to labor intensive.

It can be, sure. So can preparing countless other meals with animal product. But, there seems to be this mental barrier the general public associates with vegan cooking. “It must take you hours to finally eat!” Or course, that’s not when I’m eating another salad. Because that’s all vegans eat too, salads.

(Note: I am not knocking salads in the least. I quite like salads. But, I loathe the association that somehow that one particular dish sustains me for 365 days a year).

This recipe is going to have two-options (hooray! we love options, Katie). I’m giving you the “I need to make this in 15 minutes” option or the “Okay, I can take a little longer because I don’t believe in store-bought hummus.”

Option 1: Hummus & Tofu Wraps
Recipe notes that it makes 4 total wraps; depending on type of bread & how much tofu you put in each, I argue you could get more like 6 to 8 servings

For the tofu:
1 tablespoon toasted sesame oil
14 ounces extra-firm tofu, cut into 3/4 inch cubes
1/4 teaspoon salt

Remaining items:
Your favorite hummus (since the tofu is cooked in sesame oil, I would opt for a wasabi or edamame hummus, but even plain will be tasty!)
2 cups hearty sprouts, like broccoli or sunflower sprouts (we used pea shoots from Trader Joe’s)
Whole-wheat wraps or pita pockets

Prepare the tofu:
You’ll need a cast-iron pan or something nonstick that can take very high heat. Preheat the pan over high heat. Once the pan is good and hot, add the sesame oil. Add the cubed tofu and sprinkle with salt. The tofu should immediately sizzle when it hits the hot oil; otherwise, turn the heat up. Cook for about 10 minutes, tossing often, until it’s nicely browned.

To assemble:
Spread hummus in pita/on wrap nice and thick. Add a handful of tofu cubes and a good bunch of sprouts. DIVE IN and enjoy!

Option 2: Edamame Hummus & Tofu Wraps
This is when YOU make the hummus, not someone else. You can find wasabi powder at your local Asian market or even a Whole Foods or Earth Fare. I would assume it would be less expensive at the Asian market.

For the tofu:
1 tablespoon toasted sesame oil
14 ounces extra-firm tofu, cut into 3/4 inch cubes
1/4 teaspoon salt
For the hummus:
2 cloves garlic
1 1/2 cups shelled frozen edamame, thawed completely
1/3 cup water, plus more as needed
1/4 cup fresh lemon juice
1/4 cup olive oil
1 1/2 tablespoons wasabi powder (see note)
1/2 teaspoon salt

For serving:
Whole-wheat wraps or pitas
2 cups hearty sprouts, like broccoli or sunflower sprouts (or peas shoots!)

Prepare the tofu:
You’ll need a cast-iron pan or something nonstick that can take very high heat. Preheat the pan over high heat. Once the pan is good and hot, add the sesame oil. Add the cubed tofu and sprinkle with salt. The tofu should immediately sizzle when it hits the hot oil; otherwise, turn the heat up. Cook for about 10 minutes, tossing often, until it’s nicely browned.

Prepare the hummus:
While the tofu is browning, start the hummus. pulse the garlic in a blender or food processor to chop it up a bit. Add the remaining hummus ingredients and puree until smooth, adding a little extra water as needed to thin. Taste for seasonings. Refrigerate in a tightly sealed container if not using immediately.

To assemble:
Spread hummus in pita/on wrap nice and thick. Add a handful of tofu cubes and a good bunch of sprouts. DIVE IN and enjoy!

The secret is: get that tofu nice and crisp:

TofuCubed for your pleasure.

Then, voila! Dinner/lunch/snack served:

pitasOh hai pea shoots, where have you been all my life?

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