Tofu Twister

• 13 cup hoisin sauce
• 14 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 2 teaspoons minced garlic
• 1 tablespoon olive oil plus 2 tsp. olive oil
• 2 cups sliced shiitake mushrooms, stems removed and discarded
• 2 cups peeled and diced sweet potatoes (1/2-inch cubes)
• 3 cups firmly packed chopped kale
• 1 (14 ounce) package firm tofu, completely drained, cut into 1/2-inch cubes
• 1 cup cooked brown rice, warm
• 4 flour tortillas (10-11-inch, spinach or whole wheat are good)

1. Mix the hoisin sauce, soy sauce, sesame oil, grated ginger, and minced garlic in a medium bowl.
2. Set aside.
3. Heat 1 tbls.
4. of the olive oil in a large nonstick skillet over medium high heat.
5. Add the mushrooms and cook until mushrooms begin to brown and become crispy, about 10 minutes.
6. Transfer to a small bowl.
7. Return the skillet to the stove.
8. Heat the remaining 2 teaspoons olive oil over medium heat.
9. Add the sweet potatoes and cook until they become tender when pierced with a fork, about 5 minutes, stirring to brown all sides.
10. Add the kale and sesame/soy mixture and cook until the kale wilts, about 1 minute, stirring constantly.
11. Gently fold in tofu, mushrooms, and rice.
12. Cook until the mixture is warm and liquid has been completely absorbed.
13. Divide among the tortillas and wrap.
14. Enjoy!

hoisin sauce, soy sauce, sesame oil, ginger, garlic, olive oil, shiitake mushrooms, sweet potatoes, kale, firm tofu, brown rice, flour tortillas

Taken from www.food.com/recipe/tofu-twister-434627 (may not work)