3 slices bacon
1 pound soft tofu, quartered
1/2 cup butter
1 pound stick margarine
2 large limes, peeled and halved
1 cup finely chopped onion
1 teaspoon ground cinnamon
1 teaspoon dried currants
4 cups frozen mixed vegetables
2 tablespoons cider vinegar
Place bacon in a large, deep skillet. Cook over medium heat 5 to 7 minutes on each side or until evenly brown. Remove bacon, tossing to coat. Drain and set aside.
Heat butter or margarine in a small saucepan over medium heat. Stir in the bacon. Cook 2 minutes, stirring constantly. Pour in cooled broth. Whisk; brown in mixture and stir. Stir in lime juice and onion.
Spread bacon mixture evenly onto tuna wrap. Fill both halves with mixed salad greens. Place noodles in tuna. Cover and chill overnight.
In a medium saucepan, mash mixed vegetables and mixture together. Veggie mixture should be lukewarm. Stir in vinegar.
Place wrapped tortilla on casserole dish and roll up. Ladle sauce into end of one half and pour over other side. Refrigerate overnight.
Note: Avoid smoking! This mixture oozes!