Mindful Sodexo 
Healthy wheat tortilla with teriyaki tofu, grilled pineapple, baby spinach, quinoa, carrots and red onion
Nutrition Facts:
Calories: 470, Carbs: 67g, Protein: 20g, Fat: 15g, Sat. Fat: 2.5g, Sodium: 450mg, Fiber: 8g
Prep Time: 10 to 20 minutes plus 30 minutes for marinate tofu Cook time: 12 to 15 minutes Yield: 4 servings; 1 wrap per serving Difficulty level: Intermediate
Teriyaki Tofu & Grilled Pineapple Wrap
Ingredients
Prepare
Teriyaki Tofu & Grilled Pineapple Wrap
- 4 (10-inch) whole-grain flour tortillas
- 4 cups baby spinach
- 1 1/3 cups cooked quinoa
- 12 ounces Teriyaki Tofu
- 1 cup Asian Charred Pineapple
- 1/4 cup shredded carrots
- 8 thin onion rings
- 1. Warm a tortilla in a microwave or in a skillet over medium-high heat to soften.
- 2. Place 1 cup of baby spinach on the bottom third of each tortilla.
- 3. In order, top the spinach with:
- 1/3 cup quinoa
- 2 slices teriyaki tofu
- 1/4 cup grilled pineapple
- 1 tablespoon shredded carrots
- 2 slices red onion. - 4. Tuck in the left and right sides of the tortilla over the filling. Roll to close the wrap burrito-style, finishing with seam side down. Cut each wrap in half on the bias. Enjoy immediately, or wrap and place in the refrigerator for up to 1 day!
Teriyaki Tofu
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sriracha hot chili sauce
- 12 ounces drained and pressed extra-firm tofu, sliced lengthwise into 8 planks
- 1/2 cup cornstarch
- 1 1/2 tablespoons canola oil
- 1. Whisk together the soy sauce and sriracha sauce.
- 2. Pour the sriracha soy mixture evenly over the tofu in a bowl. Cover and refrigerate for 30 minutes to marinate. Drain and discard excess marinade when ready to use.
- 3. Evenly coat each slice of tofu with cornstarch. Place the coated tofu on a parchment-lined plate.
- 4. Preheat a large skillet over medium-high heat and add the oil.
- 5. Place the seasoned tofu in the pan, 3 or 4 pieces at a time. Sear each slice for about 2 to 3 minutes, turning and browning evenly while heating through to a minimum internal temperature of 145 degrees Fahrenheit. Keep warm until ready to use.
Asian Charred Pineapple
- 1/4 of a fresh pineapple, peeled, cored, and sliced into 1/2-inch thick rings
- 1 1/2 teaspoons sliced green onions
- 1 tablespoon sweet Thai chili sauce
- 1. Grill the pineapple on a hot grill, grill pan, or skillet for about 3 minutes on each side.
- 2. Dice the pineapple into cubes.
- 3. Combine the pineapple, green onions, and sweet chili sauce. Toss gently to evenly coat the pineapple.
Chef Tips:
- If you cannot find fresh pineapple, use canned pineapple in juice. Thoroughly drain it and pat it dry before using. Leftover grilled pineapple can be kept covered in the refrigerator for up to 2 days.
