Today I hiked the Manitou Incline with some friends. The Incline is a giant staircase that used to be a trolley track, that is now just like a giant staircase. Its only a mile long but it goes up 2000+ feet. Its pretty intense. Also a really really good workout. I believe Apollo Ohno used to train here when he was residing at the Olympic Center in Colorado Springs. But anyway, its really cool. After hanging around a while in town, I came home and packed or an epic backpacking trip this weekend (more to follow!) and went to a yoga class. By the end, I was…exhausted. Did I mention famished? So, this is the recipe creation to follow.
The Incline Tofu Wrap
Makes 2 wraps. Time: Less than 30 minutes.
1 block tofu- pressed and cu bed
3 stalks Swiss chard- sliced and chopped
1 clove garlic, finely diced or pressed (more if you are a big fan of garlic like me, or..haha you dont have anyone to kiss in the next hour or so…)
1 green onion, sliced thinly (don't be afraid to use the whole thing here)
Your favorite balsamic vinegar ( I used a vinegar from a specialty Olive Oil and vinegar shop in Manitou, it was a Piniapple Vinegar)
1/2-2 tbsp soy sauce
your favorite hot sauce to taste
garlic powder or more fresh, pressed garlic.
4-5 slices of cucumber
1 –2 large tortillas.
1-2 slices Tofutti Mozzarella flavor vegan cheese
Heat a skillet over medium-high heat. Saute garlic for 15 seconds, but make sure not to burn! Add the green onion, followed by the Swiss chard, and the radishes. As it cookes, make sure to stir it around.
Heat a separate skillet over medium heat, and if using fresh garlic, add and sauté, otherwise add tofu and cook for 2-4 minutes. Sprinkle the tofu with about 1tbsp of vinegar and cook for a minute or so more, until the tofu has soaked up and cooked off some of the vinegar. Add soy sauce to your liking, don’t be afraid if you use alot, it will cook off. Add hot sauce to taste. If using, sprinkle about a 1/8 to 1/3 tsp of garlic powder on the tofu and make sure to mix the tofu around.
While your tofu is cooking, spread the tortillas separately. Add 2-3 slices of cucumber to each tortilla. As your first skillet finishes cooking, divide the mixture into two and put half of each tortilla. When your tofu finishes cooking, add half of the cubes to each wrap. Put 1/2 or a full slice of cheese on both and add more hot sauce to your liking. Wrap and enjoy!
(Note to unexperienced cooks, plan out what you are going to chop at what time before/as you cook, so you don’t end up going “Oh s---! I need the swiss chard! Where is it? Where did my knife go! Is my dog eating my cucumber?!ARRRGGGGHHH!”. I would do things in this order,
- Heat pan 1
- Press garlic
- Chop green onion, add
- Chop Swiss chard and radishes and then add (the 1 or so minute of the green onion cooking is while I was chopping those and seeing what else I had in my fridge)
- Grab your vinegar/soy sauce/ garlic etc
- Heat pan 2
- Cube tofu
- Follow steps
This is not as important in recipes like this, but in soups where timing is important, when you don't want to burn your garlic, and other things like deserts and pastries, make sure you have everything before you start and it will make you life so much easier. I promise :] )
yeah. eat that soybean curd.