Grilled Vegetable and Tofu Wrap
[Vegan]

For the Marinated Tofu:

1. Mix marinade ingredients in a shallow dish.
2. Place tofu in the dish and coat with marinade.
3. Let sit for 30 minutes, flip over, and let sit for another 30 minutes on the other side.
4. Remove tofu from marinade and grill on a pre-heated grill pan for about 7 minutes on each side.
5. Remove to a cutting board and slice into 8 equal pieces. Set aside.

For the Roasted Red Pepper:

1. While tofu is marinating, place the red pepper on a baking tray and broil for a total of 30 minutes, rotating it twice at 10 minutes and 20 minutes to ensure even broiling.
2. Remove the pepper from the oven and let cool.
3. Peel the skin from the pepper. Pull out the stem and open the pepper up. Remove the seeds and dry the pepper in some paper towel or using a dish towel, to remove excess moisture.
4. Slice the roasted red pepper and split into 4 equal portions.

For the Roasted Onion Slices:

1. Preheat oven to 350°F.
2. Peel the onion and slice width-wise into circles about 1/2 inch thick.
3. Lay each onion slice flat on a baking tray lined with parchment paper and brush with a little olive oil on both sides. Add a pinch of salt and pepper.
4. Roast for 25 minutes, turning halfway through.
5. Separate rings into 4 equal portions and set aside.

For the Assembly:

1. Spread 2 teaspoons of mayo on each wrap. You can sub with any other spread that you enjoy such as hummus or pesto.
2. Spread an even number of leaves of baby spinach down one side of the wrap (about 8), leaving about 2 inches of space to be folded over.
3. Layer red pepper, onions, 2 slices of tofu, sprouts, and hot sauce, leaving some space at the bottom of the wrap to be folded.
4. Fold up the bottom of the wrap and roll up the wrap with the seam side down.
5. These wraps can be heated on a grill if desired.