Miso Tofu Wrap with Winter Squash and Furikake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted winter squash and baked miso tofu wrapped in tortillas with Asian slaw, avocado, sprouts, and a tangy miso dressing, topped with furikake. A flavorful vegan wrap that combines Japanese and Mexican influences.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup toasted sesame oil
- 1/4 cup soy sauce
- 1/4 cup miso paste
- 2 tablespoon fresh ginger, grated
- 2 green onions, chopped, save out 1 tablespoon for slaw
- 3 tablespoons rice vinegar
- 3 tablespoons maple, sugar or honey
- 8 ounces firm tofu
- 1 pound winter squash, sliced into 1/2 inch thick strips (delicata, red kuri, butternut- see notes)
- 2-3 leaves of napa cabbage, about 1 1/2 cups after chopped
- 1/4 cup fresh cilantro
- handful of beansprouts -optional
- 1 avocado, sliced
- furikake (find recipe here)
- 3 tablespoons vegan mayo (optional)
- 1/4 teaspoon wasabi paste (highly recommended!)
- tortillas (try cassava, rice or sprouted wheat)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1744mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1015mg
- Calcium
- 503mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1744MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.