Tofu and Quinoa Rainbow Chard Wraps

Instructions

• Marinated tofu: Stir vinegar, soy sauce and maple syrup in a loaf pan or medium bowl. Add tofu sticks, making sure they are covered with marinade. Set aside. (Depending on the vessel, you may need to flip sticks occasionally to evenly marinate them.)

• Wraps: Meanwhile, cook quinoa following package directions and set aside to cool. Then cut stem off 1 chard leaf at base. Carefully shave off any excess stalk on leaf to make it thinner and easier to roll. (Shaved stem should be flush with leaf.) Cut stem into long, thin sticks.

• Wipe leaf clean with a damp paper towel. (Do not wash.) Microwave on high until slightly softened, about 30 sec. (This is just enough to make leaf pliable for rolling.) Place on a clean kitchen towel to absorb any excess liquid that may have released from leaf. Repeat with remaining chard leaves.

• Stir mayo and 2 tbsp tofu marinating liquid into quinoa. Drain tofu, reserving marinating liquid for another use, if desired.

• When leaves are dry, divide tofu, quinoa, stems, tomatoes, cucumbers and avocado along wide ends of leaves. Lift 1 long edge of each leaf up and over filling, then roll toward the centre. Fold in sides and continue rolling to form a log. Set seam-side down on a platter. Cut rolls in half, if desired.