If you love the flavor of Teriyaki, but don't eat meat, try Annisa Marrie's delicious Vegetarian Chicken Teriyaki Wraps. This recipe makes 2- 4 wraps depending on how big you make them. If you want to cut out either calories or gluten, you can skip the wrap, and serve these vegetarian teriyaki slices over rice instead.
1. Slice baked 2 inch tofu squares into 1/8 inch thick pieces.
2. Heat 1 teaspoon of olive oil in a non-stick skillet.
3. Add tofu slices to skillet and cook over medium heat until warm, about 2 minutes.
Pour Teriyaki sauce into skillet, enough to cover all of the tofu(approximately 4 to 6 oz.). I used Annie's All Natural California Teriyaki Marinade.
4. Cook tofu in skillet covered on medium heat until the teriyaki sauce starts to thicken, about 10 minutes.
Uncover and cook for approximately 1 to 2 more minutes, turning frequently until tofu is slightly crispy from the sugar in the teriyaki sauce browning.
5. Place your favorite flavor wrap on a plate and add the cooked tofu strips.
6. Add desired amount of shredded cabbage and carrot mix, or shredded greens.
7. Add a few tablespoons of teriyaki sauce over the cabbage and fold the wrap. Eat and enjoy.
2
Heat 1 teaspoon of olive oil in a non-stick skillet.
3
Add tofu slices to skillet and cook over medium heat until warm, about 2 minutes.
4
Pour Teriyaki sauce into skillet, enough to cover all of the tofu(approximately 4 to 6 oz.). I used Annie's All Natural California Teriyaki Marinade.
5
Cook tofu in skillet covered on medium heat until the teriyaki sauce starts to thicken, about 10 minutes.
6
Uncover and cook for approximately 1 to 2 more minutes, turning frequently until tofu is slightly crispy from the sugar in the teriyaki sauce browning.
7
Place your favorite flavor wrap on a plate and add the cooked tofu strips.
8
Add desired amount of shredded cabbage and carrot mix, or shredded greens.
9
Add a few tablespoons of teriyaki sauce over the cabbage and fold the wrap. Eat and enjoy.
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