Friday, July 10, 2015

Thai Tofu Wraps

I just got a package of IndianLife flax wraps and was seeking a recipe for a good wrap when I stumbled upon the Thai Tofu Wraps in The PlantPure Nation Cookbook by Kim Campbell. This is an incredibly easy dish to make -- no cooking required!  Once you mix everything together, you get a great tofu filling with savory peanut butter and spicy sriracha sauce. The crunch comes from the bell pepper, onion, and sprouts. And to top it off -- a little fresh cilantro. The wraps turned out to be fantastic too!  I would just recommend putting a dollop of sriracha on your plate to dip your wrap in if you like that sort of thing. :)

Thai Tofu Wrap
Yields: 6 wraps

  • 1 14-ounce block extra-firm tofu
  • 1/4 cup natural peanut butter
  • 1 Tbsp soy sauce
  • 1 1/2 Tbsp lime juice
  • 1/4 tsp garlic powder
  • 2 tsp Sriracha
  • 1/3 cup red bell pepper, diced
  • 1/4 cup green onion, sliced
  • 1/4 cup fresh cilantro, chopped
  • 6 whole wheat or flax tortillas
  • 2 cups sprouts
Drain the tofu and gently press between layers of paper towels to remove excess moisture or press in tofu press for 10 minutes.

In a bowl, combine the peanut butter, soy sauce, lime juice, garlic powder, and Sriracha.

Add the tofu, bell pepper, green onion, and cilantro. Stir with a fork until well mixed and the tofu is crumbly.

Place a portion of the tofu mixture in the center of a tortilla wrap, top with sprouts, and roll up the tortilla. Repeat with remaining tortillas.

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