Ingredients

The following ingredients have 4 Servings
  • 1/4 cup toasted sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup miso paste
  • 2 tablespoon fresh ginger, grated
  • 2 green onions, chopped, save out 1 tablespoon for slaw
  • 3 tablespoons rice vinegar
  • 3 tablespoons maple, sugar or honey
  • 8 ounces tofu
  • 1 pound winter squash, sliced into 1/2 inch thick strips (delicata, red kuri, butternut- see notes)
  • 2-3 leaves of napa cabbage, about 1 1/2 cups after chopped
  • 1/4 cup fresh cilantro
  • handful of beansprouts -optional
  • 1 avocado, sliced
  • furikake (find recipe here)
  • 3 tablespoons vegan mayo (optional)
  • 1/4 teaspoon wasabi paste (highly recommended!)
  • tortillas (try cassava, rice or sprouted wheat)

Instruction

  • In a blender or with immersion blender whirl together soy sauce, toasted sesame oil, miso, ginger, rice vinegar and 2/3rds of the chopped green onions, and honey (or sugar or maple syrup) until smooth.  A few small bumps are ok.  Set aside 1/4 cup of sauce in a medium bowl.
  • Cut tofu into one-inch-long strips and blot on a towel.
  • Cut squash into one-inch strips and lay in a single layer on a baking tray along with the tofu strips.  Brush or spoon miso dressing generously over the tofu and squash.
  • Bake tofu and squash at 425 F in a preheated oven for 30 minutes.
  • Combine 1/4 cup dressing with mayo and 1/4 teaspoon or more of wasabi paste. Toss sliced cabbage, scallions, cilantro and bean sprouts (if using).
  • warm wrap if needed to make it pliable, spread dressing on the bottom, layer with squash, tofu, avocado, slaw, and top with lots of furikake!