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Tofu-Seaweed Wrap with Wasabi

YIELD: Serves 4


  • 1/2 ounce dried wakame or other tender seaweed

  • 4 whole grain tortillas

  • 1 (14-ounce) container extra-firm tofu, drained and cut into 4 long rectangles

  • 1 small avocado, pitted, peeled and thinly sliced

  • 1 tablespoon reduced-sodium soy sauce

  • 2 teaspoons wasabi paste

  • 2 tablespoons sesame seeds


  1. Place seaweed into a large bowl and cover with cold water by a few inches. Let soak until tender, about 10 minutes.

  2. Drain well, pressing down to remove as much water as possible and pat dry.

  3. Place wraps on a work surface. Place a piece of tofu toward one side of each. Divide the seaweed and avocado between the wraps.

  4. Stir together the soy sauce and wasabi until smooth, and drizzle over the tofu and vegetables.

  5. Sprinkle with sesame seeds and roll up the wraps.

  6. Cut each wrap in half on the diagonal, securing the sides with toothpicks if necessary.

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