Mindful Sodexo 
Whole wheat wrap with avocado, tender brown rice, nori flakes, seasoned tofu, crisp vegetables, and spicy wasabi dressing.
Nutrition Facts:
Calories: 470, Carbs: 68g, Protein: 15g, Fat: 16g, Sat. Fat: 4g, Sodium: 410mg, Fiber: 8g
Prep Time: 30 to 35 minutes plus 30 minutes for marinating tofu Cook time: 18 to 20 minutes plus 20 minutes for cooling tofu Yield: 4 servings; 1 burrito per serving Difficulty level: Intermediate
Avocado Sushi Burrito
Ingredients
Prepare
Avocado Sushi Burrito
- 4 (10-inch) whole wheat tortillas
- 2 cups steamed and cooled brown rice
- 1 teaspoon nori furikake (roasted seaweed flakes)
- 1/2 cup Creamy Wasabi Dressing
- 8 ounces Turmeric Tamagoyaki Tofu
- 2 cups baby spinach
- 1/2 cup matchstick carrots
- 1 radish, sliced thin then cut into matchsticks
- 1/2 cup shredded red beets
- 1 medium cucumber, quartered and seeds removed, cut into thin strips
- 1 avocado, sliced into eight slices
- 1 to 2 teaspoons lemon juice
- 1. Soak shredded beet in cold water. Drain and pat dry before using.
- 2. Toss avocado slices with lemon juice to prevent browning and set aside until ready to use.
- 3. Steam or griddle the tortillas for a few seconds until they are soft and pliable.
- 4. Place the following ingredients in order on the bottom third of each tortilla:
- 1/2 cup rice
- 1/4 teaspoon nori flakes
- 2 tablespoons wasabi dressing
- 2 ounces tofu
- 1/2 cup spinach
- 2 tablespoons carrots
- 2 tablespoons radish
- 2 tablespoons beets
- 1/4 cup cucumbers
- 2 slices avocados - 5. Roll each burrito tightly. If you have a skillet heated to medium heat, place the seam of each burrito on the skillet for 30 seconds to seal them. Cut each burrito in half on the bias and enjoy immediately!
Creamy Wasabi Dressing
- 1 tablespoon wasabi powder mixed with 2 teaspoons cold water or 1 tablespoon wasabi paste
- 2 tablespoons unseasoned rice wine vinegar
- 1/2 teaspoon ginger puree
- 2 ounces extra firm tofu, crumbled
- 1 tablespoon sugar in the raw or other preferred sugar
- 2 tablespoons finely chopped cilantro
- 1 1/2 teaspoons sesame oil
- 1. Place all ingredients into a small food processor or blender and puree until smooth.
Turmeric Tamagoyaki Tofu
- 3 tablespoons low-sodium soy sauce
- 4 teaspoons maple syrup
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon ground black pepper
- 10 ounces drained and pressed extra firm tofu, cut into 3/4-inch pieces
- 1. In a medium bowl, whisk the soy sauce, maple syrup, turmeric, and black pepper until well combined.
- 2. Toss the tofu with the marinade. Cover and refrigerate for at least 30 minutes or up to overnight.
- 3. Preheat the oven to 400 degrees Fahrenheit. Remove the tofu from the marinade and place it evenly on a parchment-lined sheet pan. Roast the tofu for 18 to 20 minutes or until crisp and golden. Flip once halfway through.
- 4. Remove from oven and cool completely. Cover and keep in the refrigerator until ready to enjoy.
Chef Tips:
- To easily make vegetable matchsticks, slice them thinly and then slice the slices crosswise into strips. Alternatively, you can use a handheld mandoline with a shredding attachment.
- You can make a large batch of turmeric tofu and use it in sandwiches, sushi, or on top of salads for a high-protein plant-based option! Use it within 3 days.
