Cucumber-Radish Wrap with Tofu Spread

I found this recipe on one of my favorite food blogs. The wrap is accompanied by a tasty tofu spread. The spread by itself is delicious, and would easily go well with a number of wrap choices. The awesome thing about it - tofu = protein!

Cucumber-Radish Wrap with Tofu Spread
Source: Adapted from The Healthy Foodie
Serves 2

TOFU SPREAD

Ingredients 

200g extra firm tofu 

2 garlic cloves, minced 

2 tsp lemon juice 

2 tsp Dijon mustard 

½ tsp salt 

¼ tsp black pepper 

1 tsp Todd's Dirt SS: Original recipe called for zaatar, which I couldn't find, Todd's Dirt is like Old Bay

2 green onions, finely chopped 

¼ red pepper, finely chopped

Directions

1. In a food processor, add tofu through zaatar and process, on pulse, until well blended and somewhat smooth. You want the spread to still have a bit of a texture to it, so be careful not to overprocess it.
2. Transfer to a mixing bowl. Add bell peppers and green onions and mix in with a spatula, until well combined.
3. Use immediately, or keep refrigerated in an airtight container.
4. I don’t know how long this will keep for, I haven’t tested it yet, but I don’t see why it wouldn’t keep for anything less than a week.

CUCUMBER/RADISH WRAPS

Ingredients

2 whole grain soft tortillas 
½ seedless cucumber, sliced paper thin 
4 whole radishes, sliced paper thin 
¼ cup alfalfa sprouts 
1 tofu spread recipe

Directions

1. Divide the tofu spread between the tortillas and spread evenly.
2. Top with slices of cucumber, making sure to leave a little bit of space all around to allow for movement when wrapping the tortillas.
3. Add radish slices and top with alfalfa sprouts
4. Roll as tightly as you can without ripping the tortilla. Hold in place with toothpicks if you have to.
5. Cut in half diagonally and serve immediately.

The tofu spread lasts up to a week. This is a great substition for mayo, and makes for a quick and easy lunch to go, try it with your favorite veggies.