Drain liquid away. Next you can slice the tofu almost anyway you want. I knew that I wanted to make a wrap, so I sliced the tofu in thin lengthwise squares.
Then place in a dish and soak tofu in your favorite sauce or dressing. I used 'light' Italian. Let tofu soak up the dressing for at least 30 minutes. The longer it soaks, the more dressing or sauce it absorbs and the more taste it has!
After 30 minutes or so, place the tofu pieces on a pan covered in tinfoil. Bake in the oven for about 20-30 minutes at 350 degrees. (If your looking for other resources, here's a pretty good recipe on baking tofu!)
Once cooked to your liking, I like to create the perfect crisp topping by broiling the tofu for less than 10 minutes.
Remove from oven, let cool a few minutes, and slice into strips to add to your wrap.
While the tofu is cooking, look into your refrigerator and pull out any vegetables you have. I sliced carrots and sauteed them for less than five minutes in a sauce pan with apple cider vinegar over medium heat. In this case I'm not a measurer; I'd estimate I used 2-3 tbsp. When the carrots were just getting soft, I tossed in mushrooms and yellow and red peppers. The point is not to cook them to mush, but to soften and warm them up. The time I cooked them was very short. Remove from heat when soft and set aside.
Add an additional 1-2 tbsp of apple cider vinegar and spinach, shallots, and sliced cherry tomatoes over low heat for just a few minutes. Again, you want to warm them up and absorb the apple cider vinegar and NOT to turn them to mush.
Take spinach mixture and place gently on wrap. Next add the carrot mixture followed by the sliced tofu. Be sure to not add too much bulk; you want to be able to roll the wrap.
Roll wrap. Use a few toothpicks on each side if needed to secure the ends. Slice down middle and enjoy! If extra vegetables exist, just add them as a side dish! YUM!
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