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Vegan Setsubun Wrap

Celebrate the Japanese tradition of eating ehomaki wraps on Setsubun, the beginning of Spring! This recipe is not your regular ehomaki, but is in fact a delicious, low-carb and vegan option!

Servings

2

Prep Time:

15 min.

Ready:

Immediately

Good For:

Lunch

Introduction

Vegan Setsubun Wrap

February 3 is Setsubun in Japan, the day before the beginning of spring (even though it’s still pretty cold)! It’s said to be part of the Lunar New Year and falls around the same time. In Japan, particularly the Kansai area, there’s a Setsubun tradition where people eat ehomaki sushi rolls in a certain direction (changes every year) without talking for good luck.
After that traditional fun fact, here’s a totally non-traditional ehomaki – okay it’s nowhere near an ehomaki, it’s a vegan wrap…I just wanted to make myself a quick wrap for lunch and tie it in with something cultural! Great for light brunches and lunches.
Vegan Wrap Setsubun Meraki Japan

Ingredients

  • Fried tofu, 1 block
  • Radish
  • Cucumber
  • Negi, sliced in long strips
  • Shiso leaves
  • Miso paste
  • Sesame paste or tahini
  • Chili powder
  • Garlic powder
  • Vegan wrap
  • Olive oil
  • Salt
    Grill tofu and negi drizzled with olive oil and salt for 10 minutes. At the 5 minute mark, flip the tofu. It should be crunchy on the outside and soft on the inside when it’s done.
    Slice radish and cucumber in long strips.
    In a bowl, mix miso, sesame paste, chili powder and garlic powder for the dressing.
    Use a vegan wrap of your choice.
    Lay out the grilled tofu, negi, sliced radish and cucumber and shiso leaves, then drizzle with your miso sesame dressing.
    Enjoy!

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