Miso Tofu Wrap with Winter Squash and Furikake

If you are looking for a satisfying and flavorful vegan wrap, you will love this miso tofu wrap with winter squash and furikake. It is easy to make, packed with protein and nutrients, and has a wonderful balance of textures and tastes. The tofu and squash are coated with a tangy and savory miso sauce and roasted until golden and tender. The wrap is filled with creamy avocado, crunchy cabbage slaw, and sprinkled with furikake, a Japanese seasoning made with sesame seeds, seaweed, and salt. The result is a wrap that is bursting with flavor and freshness.

Ingredients

• 1/4 cup soy sauce
• 3 tablespoons toasted sesame oil
• 3 tablespoons miso paste
• 2 tablespoons fresh ginger, grated
• 4 green onions, chopped (reserve 1 tablespoon for the slaw)
• 2 tablespoons rice vinegar
• 1 tablespoon honey or sugar
• 14 oz extra-firm tofu, drained and pressed
• 1 lb winter squash (such as butternut, kabocha, or delicata), peeled and cut into 1-inch strips
• 2 cups napa cabbage, thinly sliced
• 1/4 cup vegan mayo
• 1/4 teaspoon wasabi paste (or more to taste)
• 1/4 cup cilantro, chopped
• 1 avocado, sliced
• 4 tablespoons furikake (homemade or store-bought)
• 4 wraps (such as cassava, rice, or sprouted wheat)

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a small blender or food processor, combine soy sauce, sesame oil, miso paste, ginger, rice vinegar, honey or sugar, and 3 tablespoons of green onions. Blend until smooth.
3. Reserve 1/4 cup of the sauce in a small bowl for the slaw. Cut the tofu into 1-inch-long strips and place them on the prepared baking sheet along with the squash strips. Brush or spoon some of the remaining sauce over the tofu and squash, making sure they are well coated. You will have some sauce left over for serving.
4. Bake the tofu and squash for 30 minutes, flipping halfway through, until golden and cooked through.
5. In a medium bowl, whisk together the reserved sauce, vegan mayo, and wasabi paste. Adjust the spiciness to your liking. Add the cabbage, cilantro, and the remaining green onion and toss to combine.
6. To assemble the wraps, warm them slightly if needed to make them more flexible. Spread some of the sauce over each wrap. Top with some roasted squash and tofu, avocado slices, slaw, and furikake. Fold the bottom edge over the filling and then roll up from one side to the other. Cut in half and enjoy!