Cheesy Beet Tofu Wraps

Cheesy Beet Tofu Wraps

Cheesy Beet Tofu Wraps! Wow! These were a lovely totally unexpected delicious surprise.

As usual, this whole experiment, started with some ingredient I found, bought and then make a plan what do do with. I love to buy local fresh produce! We went to our local farmer’s market and bought beautiful organic beets and now we had to decide, what to do with these beauties!

At the same time as we bought the beets;  my Swiss chard was taking off in my garden, I had some beautiful big leaves, ready to eat. How fresh is that!

That got me thinking about wraps that are made with plant leaves instead of burrito shells. I love the idea of more greens, less flour products. Another idea coming to me, was what if I could make a pattern with the beets and the tofu, inside the wrap. I thought this would look so cool.

My first idea on flavour and texture, perfect, the second idea on design…this part I gotta work on! The picture in my head and the picture from the camera, were not quite the same! In spite of some design issues, this experiment turned out even more scrumptious than expected, they are sooooo delicious.

Stay tuned and let’s make some wraps together….

Cheesy Beet Tofu Wraps

These Cheesy Beet Tofu Wraps taste wonderful. Definitely something I will make again, hey maybe I will be able to get a really good pattern and picture next time!

What you will need for your Cheesy Beet Tofu Wraps

• 1 large leaf of Swiss Chard per wrap, spines removed and blanched

  

• 1 c of your favourite rice, I used a wild and brown rice combo, cook as directed
• 2-3 roasted beets, roasted with a little oil (optional) and fresh rosemary, cut into strips
• One block of medium firm organic tofu, cut into long strips, rolled in corn starch with salt and pepper and baked in the oven
• Cheese Sauce to finish

…check out my yummy cheese sauce recipes! I used the last cheese sauce recipe in this blog (really my favourite), made with veggies and cashews. If you are allergic to nuts, try white beans as a substitute in the cheese sauce recipe

How to make your Cheesy Beet Tofu Wraps

1. Make the cheese sauce as per my recipe here (last one in the blog) and set aside. You will have extra to freeze or for another dish – creamy pasta or nachos with the all the toppings and gooey cheese sauce. So many options. Ok, let’s get back to this recipe, Cheesy Beet and Tofu Wraps.

   

2. I used one huge chard leaf per wrap. Be sure they are fresh and bright colours when you buy them. Wash your chard carefully, back and front. Now you are ready to get it ready to blanch the chard.
3. Remove the spines from the chard leaves and drop in boiling water to slightly cook and soften and then place in a bath of cold water, with ice cubes. This will make the chard a beautiful colour and stop the cooking process. Set aside.
4. Cook your rice of choice as per the directions on the package. Set aside.
5. Roast your beets in the oven with rosemary till tender, set aside
6. Prep your tofu. Cut into strips, coat with corn starch (mixed with salt and pepper) and bake in the oven till done. 350 for 10 to 15 minutes. Set aside

   

   

   

Now to assemble your Cheesy Beet Tofu Wraps, you can get creative here.

1. Place some rice, beets and tofu into the wrap and wrap up into a nice little package. I need practice at this part. I tried to make mine have a pattern of the square beets with the square tofu….it didn’t turn out as beautiful as it was in my head!

   

2. Serve each wrap with warmed up cheese sauce. So delicious. You can thank me later!