The best tofu wraps, ever!

I think today just may have been the longest day, ever! Not that it was a bad day or anything. It was just very, very long. Maybe it felt so long because dinner was so simple and not at all time consuming?

I made some simple, but oh-so-delicious tofu wraps. I found a recipe for some Cashew-Ginger Tofu in my Eat, Drink, Be Vegan cookbook, and then de-veganized it (haha!) by putting them in a tortilla wrap with some old cheddar cheese, grated carrots, sliced baby cucumbers and baby spinach. This was SO GOOD. It was so good, I had two of them! Yum!

Cashew-Ginger Tofu

1/3 cup cashew butter

3 1/2 tbsp soy sauce

3 tbsp apple cider vinegar

2-3 cloves garlic, minced

1 inch chunk of fresh ginger, minced

2 tbsp agave nectar

3/4 cup water

1 block firm tofu, cut into small squares

Mix the cashew butter, soy sauce, apple cider vinegar, garlic, ginger, and agave nectar in a bowl with an immersion blender (or in a food processor/blender) until smooth. Add the water and continue to blend until well mixed.

Pour half of the sauce into an 8x12 baking dish. Add the tofu, and top with remaining marinade. Cover and chill for a couple of hours.

Preheat oven to 350.

Cover the baking dish in aluminum foil, and bake for 15 minutes. Remove the foil and cook another 7 minutes until the sauce thickens.

Making the wrap:

Put some cheddar down the middle of a tortilla wrap, and add the tofu. Heat for 20 seconds in the microwave. Add the carrots, cucumbers and spinach (or whatever veggies you have on hand), wrap it up and enjoy!