Roasted Sweet Potato Wraps

• Pre-heat the oven to 400°F.
• Add the umeboshi vinegar to the tofu. Mix well and leave to marínate.
• Toss the sweet potatoes with 1-2 tablespoons of the oil and sprinkle with sea salt and a little black pepper.
• Arrange in a single layer on 2 oiled baking sheets. Roast until the potatoes are tender and browned around the edges, about 35 minutes total, stirring halfway through.
• Remove and cool for 5 minutes, then place on a large plate.
• Meanwhile, warm the remaining tablespoon of oil in a large skillet over low heat. Add the onions and a generous pinch of sea salt.
• Saute for about 5 minutes and add the mushrooms. Continue to saute for another minute or until the mushrooms are cooked through.
• Remove from heat and add to the sweet potatoes.
• Add the chopped basil and mix gently.

Assemble the wraps:

• Place the tortillas on a work surface.
• Spread 1 tablespoon of tahini on a tortilla.
• Add a generous serving of the sweet potato/onion/mushroom mix over the tortilla, just below center.
• Cover with a layer of crumbled tofu and chopped lettuce.
• Roll tightly by folding the sides over the filling, then rolling from the bottom up.
• Repeat with assembling the remaining wraps.