Crispy Tofu & Mujadara Wrap with Tahini-Lemon Drizzle

Ingredients

• 150 g extra-firm tofu, pressed and cubed
• 0.5 cup brown lentils, canned, drained and rinsed
• 0.33 cup bulgur wheat, dry
• 0.5 medium yellow onion, thinly sliced
• 1.25 cups vegetable broth, unsalted
• 1 large whole wheat wrap, vegan
• 1 cup fresh arugula, loosely packed
• 2 tbsp tahini, unsweetened
• 1.5 tbsp lemon juice, fresh
• 1 tbsp olive oil, divided
• 2 cloves garlic, minced
• 0.5 tsp cumin, ground
• 0.25 tsp sea salt, to taste
• 0.25 tsp black pepper, to taste
• 2 tbsp water, for tahini sauce

Instructions

1. 1

   Press tofu between paper towels and weigh down for 15-20 minutes to remove excess moisture. Cut into 0.75-inch cubes.

2. 2

   In a small pot, sauté 0.25 of the sliced onion in 0.5 tbsp olive oil over medium heat for 3-4 minutes until softened.