top of page





  • 4 ounces (113 g) drained firm silken tofu
  • 3 tablespoons (24 g) white miso
  • 3 tablespoons (45 ml) olive oil
  • 3 tablespoons (45 ml) white balsamic vinegar
  • ½ teaspoon ground black pepper, to taste
  • Smoked sea salt, to taste
  • 1 clove garlic



  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 tablespoons creamy natural peanut butter
  • 2 tablespoons white miso
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic, pressed
  • 2 cups cooked and cooled quinoa
  • ¼ cup bread crumbs
  • 2 tablespoons cornstarch
  • 1 cup grated zucchini
  • 2 tablespoons minced shallot
  • Salt and pepper, to taste
  • 2 tablespoons toasted sesame oil, divided



  • 1 English cucumber, cut in half lengthwise and cut into thin half-moons
  • Eight 8-inch flour tortillas
  • Sriracha, for serving (optional)
  • Instructions

    To make The dressing:

    1. Blend all the ingredients in a blender. Store in an airtight container and chill until ready to serve.

    To make The croquettes:

    1. Place the chickpeas, peanut butter, miso, lemon juice, nutritional yeast, and garlic in a food processor. Process until smooth, stopping to scrape the sides of the bowl. Place in a large bowl and add the quinoa, bread crumbs, cornstarch, zucchini, shallot, salt, and pepper. Combine thoroughly without mashing too much. The mixture will look wet.
    2. Cover the bowl and chill for 1 hour.
    3. Divide into 8 croquettes by scooping out a packed ⅓ cup per croquette and shaping into a 3-inch wide round.
    4. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook the croquettes in batches for 6 minutes on each side: the croquette must get a golden-brown, crispy crust.
    5. Adjust the heat, if needed, and use the remaining tablespoon of oil if needed as you cook the croquettes.

    To assemble The wraps :

    1. Divide the sliced cucumber evenly among all 8 tortillas, drizzle as much dressing as desired on top, place a croquette on top and fold the tortilla over.
    2. Add sriracha, if desired.
bottom of page