Slice the pressed, extra-firm tofu. Rub each slice with hoisin sauce and Braggs Liquid Aminos. Lay each piece on a cookie sheet covered with parchment paper. Bake for 30 minutes.
Alternatively, you can stir fry the tofu on the stove top with garlic and ginger.
Stir fry all prepared veggies in a wok or large skillet on high temperature.
Dice the baked or stir-fried tofu, then add it to the sautéed vegetables.
Serve sautéed veggies and tofu over warm tortillas, adding extra hoisin or garlic chili sauce if you want to add some heat.
Wrap and eat!
This is a very easy dish to make with many possible modifications for the proteins. Choose your favorite: tofu, shrimp, chicken, pork, beef, or more. Follow the basic recipe, then prepare whichever protein you choose as needed.
** Will vary slightly based on added proteins.
Generally with three small low carb tortillas or Chinese pancakes and tofu: 375 Calories; 32g Carbs; 10g Fat; 17g Protein.
Wife and publicist of Dr. David Bernstein, Melissa has developed many clinical educational offerings online, published articles and co-authored several books over the years. Her love for cooking is put into action as she helps others live out the Power of 5 lifestyle!
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