Source: Edible Plant Project
Submitted by Heather
I made these for a party last night and they were great. The purple of the leaves gave the appetizers an elegance they would not have had otherwise. Prep time is somewhat long, maybe 45 minutes, but the result is worth it.
Okinawa Spinach Tofu Wraps
30 Okinawa Spinach leaves
5 pieces Sliced Provolone, cut into 1/4 to 1/2 inch pieces
1 block extra-firm tofu, cut into 1/4 to 1/2 inch cubes (press first)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons Braggs liquid aminos
2 garlic cloves, chopped (okay to substitute 1 tablespoon garlic powder)
1 teaspoon dried basil
1 teaspoon dried oregano
Combine last six ingredients in shallow container. Add tofu and mix gently to coat. Marinate chilled, covered, at least 30 minutes and up to 1 day. Bring to room temperature. Heat skillet (cast iron) on medium high. When pan is hot, lay tofu in a single layer. Cook for 5 minutes on each side.
To make a wrap, layer two pieces tofu and cheese slices and then wrap with Okinawa spinach leaf, purple side up. Pierce with toothpick to hold the item together.
Serve at room temperature.