Tofu Vegetable Seaweed Wrap

Serves 2

Ingredients:

4 large dried seaweed wrap sheets

1/2 cup fresh basil

1/2 cup fresh oregano

1/2 cup fresh baby spinach

1/2 cup fresh tarragon

1/4 cup fresh snap peas

4 fresh mushrooms

1 green pepper

1/2 teaspoon fresh ginger

1 clove fresh garlic

1 pinch black pepper

1 teaspoon low sodium soy sauce

Directions:

1) Chop basil, oregano, baby spinach, tarragon, snap peas, mushrooms.

2) Mince garlic.

3) Grate ginger.

4) Add 1 tablespoon water to soy sauce and black pepper in a large pan. Add all vegetables to the pan. Turn heat onto medium heat and stir until vegetables are cooked but remain crisp.

5) Lay one seaweed wrap sheet on a flat, dry surface. Add vegetables on top of the roll, and roll tightly. Leave an inch of space at the end of the roll to allow seaweed to seal. Wet the edge of the seaweed wrap to help the wrap seal.

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