Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Sweet and Salty Tofu Wrap June 12, 2011

Sweet and Salty Tofu Wrap

Tofu and chickpeas

Baked kale

Sweet potatoes

Jamie says:  Kathryn and I had a special “sister date” today.  We started this great tradition of sister dates (aka doing something fun together on the weekends) about a year ago and have really enjoyed them ever since.  Today we ate lunch at Heavenly Ham to use my gift card (I won the gift card at a Relay for Life).  In the “olden days,” we used to go to Heavenly Ham with Mom for their boxed lunches.  After our sandwich and salad lunch, K and I got pedicures!  I haven’t had one in so long but after royally messing up my nails last weekend, I figured it was worth it.  K got a French.  I chose neon orange.

Sweet and Salty Tofu Wrap


  • 2 medium sweet potatoes
  • 8 oz kale
  • 2 Tbsp extra virgin olive oil
  • 1/4 tsp coarse sea salt
  • 1 14-oz block extra firm tofu (Organic Nasoya tofu plus)
  • 2 Tbsp canola oil
  • 1/3 cup drained canned chickpeas
  • 1 Tbsp grade A maple syrup
  • 4 whole wheat wraps


  1. Preheat oven to 375°F.  For sweet potatoes, add about 1 1/2 inches of water to a small baking dish.  Place sweet potatoes in dish.  Bake for about 2 hours or until soft.  Remove from heat and cut into bite-sized pieces.
  2. After the sweet potatoes have cooked for 1 hour and 10 minutes, pour kale into a large baking dish.  Add extra virgin olive oil and sea salt.  Toss to mix.  Place in the oven with the sweet potatoes at 375°F and cook for about 45 minutes or until crispy.
  3. During the final 15 minutes of bake time, prepare tofu.  Drain and press with a paper towel to remove excess moisture.  Slice into rectangles.  Place a large saute pan on medium heat, add canola oil and tofu.  Toss in chick peas and drizzle maple syrup on top.  Mix.  Cook for about 10 minutes, stirring occasionally.  Increase heat to high, and cook for an additional 5 minutes, stirring constantly, or until tofu is golden brown.
  4. Assemble 4 wraps by filling with sweet potatoes, kale, and tofu and chickpeas.  Serves: 2.  Enjoy!

Kathryn was in love with this meal.  The sweet potatoes were tender and sweet; the kale crispy and salty; and the tofu and chickpeas were sweet.  Put these together in a whole wheat wrap and you have a delicious and nutritious dinner.

  • Nutrition note: Use canola oil (not vegetable oil) to get in your heart-healthy omega-3s.  Omega-3s are the best fat out there.

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