Tofu Recipe: Preheat oven to 350°. Slice tofu into 1⁄4 inch slices and place on a baking sheet. Whisk together all remaining ingredients. Pour liquid onto tofu. Bake tofu for 30 minutes or until marinade has absorbed.

Carrot & Onion Recipe*: Preheat oven to 400°. Spread sliced carrots and onions on oiled cookie sheet. Whisk salt and pepper into olive oil and coat carrots and onions. Roast vegetables in oven for 20 minutes or until lightly browned. Let cool.

Wrap Recipe: Spread the pesto on the whole wheat wrap. Place generous amounts of the carrot and onion mixture in the center of the wrap. Top with 3-4 pieces of rosemary tofu across the center of the wrap.

Folding the Wrap: Fold both sides of the wrap in toward the center. While holding down the sides, lift the bottom of the wrap and continue to fold over gently, using the pesto to keep it together.

Enjoy!

*This step should be done ahead of time and chilled for this recipe, so you may want to double the carrots and onions to have ready for 4-5 sandwiches.