Eggplant and tofu wraps with cauliflower “rice” salad
30 – 40 Minutes
These vegetarian, eggplant and tofu wraps are fun to assemble, and have a bright lemony flavor thanks to the sumac in our eggplant spice blend.
In your bag
- 1 tablespoon sun-dried tomatoes
- 1 globe eggplant
- Eggplant spice blend (sumac - sweet smoked paprika - allspice )
- 1 yellow onion
- ¾ pound Hodo Soy firm tofu
- 1 lemon
- 1 cucumber
- ¼ cup roasted pistachios
- 6 or 7 sprigs fresh flat-leaf parsley
- 10 ounces cauliflower “rice”
- ½ cup crumbled feta
- 4 whole wheat lavash flatbreads
- ¼ pound baby kale
Sumac, a spice made from dried, powdered dark purple-red berries, is used as a main ingredient in our eggplant spice blend lending a tart, lemony flavor to the savory vegetable. Sumac berries grow wild on bushes throughout the Middle East and in the Mediterranean, where each family typically includes the ground berry in their own family’s spice blend.
Protein: 31g (62% DV), Fiber: 15g (60% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 1.5g, Saturated Fat: 7g (35% DV), Cholesterol: 15mg (5% DV), Sodium: 400mg (17% DV), Carbohydrates: 61g (20% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts, Wheat, Soybeans