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Fried Tofu Wraps

1 package baked tofu, cut into 1/4 inch think fingers
1 cucumber, diced finely
8-12 radishes, diced finely
1/2 head lettuce, shredded very finely
6-8 large tortillas
2 cups cooked rice
1 egg or egg equivalent, beat with milk or wet milk equivalent
1 cup flour
salt
pepper
salsa, ranch or caeser dressing for sauce

Mix together the cucumber, radishes and lettuce.

Dip baked tofu fingers in egg then in flour, making sure to coat
completely.

Slowly drop about 3-4 fingers at a time into 350 degree oil. Leave
in until the coating is browned (2-4 minutes). Let fingers cool
drain on paper towels.

Take about 3-4 fingers per wrap, cut each finger into 3 pieces.

Lay out the tortilla, put about 3-4 tablespoons rice in the middle.
On top of that put about 2-4 tablespoons of the vegetables, squirt
about a tablespoon of your sauce on top, then put the tofu finger
pieces on top, and add one more tablespoon of sauce.

This will make about 6-8 wraps, depending on how much filling you
use.

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