Step 1

In a blender or with immersion blender whirl together soy sauce, toasted sesame oil, miso, ginger, rice vinegar and 2/3rds of the chopped green onions, and honey (or sugar or maple syrup) until smooth.  A few small bumps are ok.  Set aside 1/4 cup of sauce in a medium bowl.

Step 2

Cut tofu into one-inch-long strips and blot on a towel.

Step 3

Cut squash into one-inch strips and lay in a single layer on a baking tray along with the tofu strips.  Brush or spoon miso dressing generously over the tofu and squash.

Step 4

Bake tofu and squash at 425 F in a preheated oven for 30 minutes.

Step 5

Combine 1/4 cup dressing with mayo and 1/4 teaspoon or more of wasabi paste. Toss sliced cabbage, scallions, cilantro and bean sprouts (if using).

Step 6

warm wrap if needed to make it pliable, spread dressing on the bottom, layer with squash, tofu, avocado, slaw, and top with lots of furikake!