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Gluten-Free Vegan Pizza Wraps |
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Pepperoni tofu and vegan mozzarella infuse classic pizza flavor into this lunch-ready wrap from VegNews columnist Allyson Kramer. Simple and kid-friendly but gourmet enough to tempt adults too, this gluten-free recipe can easily be customized to pack in extra veggies. Plus, the components can be prepared ahead of time and then assembled on the spot for a super-quick meal. For more brown-bag-ready snacks, check out our 4 Gluten-Free Vegan School-Friendly Lunch Bites on VegNews.com.
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Serves 4 |
What You Need:
For the pepperoni tofu:
1/3 cup Braggs Liquid Aminos
1 15.5-ounce package firm tofu, drained and pressed
For the marinade:
2/3 cup pizza sauce
1/4 cup olive oil
1/2 teaspoon garlic powder
1 tablespoon agave
1 teaspoon Italian seasoning
1 teaspoon fennel seeds
For the wraps:
5 brown rice tortillas
1 head of green leaf lettuce
1 block vegan mozzarella, sliced
1 8-ounce container red pepper hummus
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What You Do:
1. For the tofu, preheat oven to 375 degrees. Cut tofu into 8 even rectangles and place in a small dish. Cover with Bragg’s and let sit for about 15 minutes. Drain tofu, reserving liquid in a separate bowl.
2. For the marinade, in bowl with reserved Bragg’s, whisk together all marinade ingredients.
3. In a baking dish, place tofu in a single layer and cover with marinade. Bake for 45 minutes, then drain any excess liquid and increase oven temperature to 400 degrees. Bake for an additional 25 minutes, flipping halfway through cooking time. Let cool completely.
4. To assemble wraps, place brown rice tortilla flat on surface and layer with lettuce, 2 tablespoons hummus, slices of vegan mozzarella, and 2 to 3 slices pepperoni tofu. Wrap up and serve.
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