Whether it’s a burrito from Chipotle or a fresh homemade spring roll, wraps are pretty much the best kind of lunch because you get everything you need in one convenient package. It’s easy! Portable! Balanced! Some of our favorite things for a lunch.
These Ginger Peanut Tofu Wraps are the perfect example. You’ve got your protein, your vegetables, your whole grains and your healthy fats–boom! They can be eaten warm or cold, so you can make them and eat them right away, or make them in advance, wrap them up, and have them on hand for grab-and-go work lunches.
The thing that makes these wraps special is the ginger-peanut spread. It’s full of flavor thanks to the addition of straight up ginger juice, rather than grated ginger. While you can buy ginger juice at many grocery stores, it’s easy to make yourself–just grate a large piece of ginger, put the grated ginger into a cheesecloth, and squeeze it into a small bowl.
By keeping the ginger-peanut mixture thick rather than saucy, you can make sure your wraps will last in the fridge for a few days without getting overly soggy–or, if you prefer, you can pack all the components in a bento box and assemble right before eating.
Photos by Ana Stanciu
Ginger Peanut Tofu Wraps
Packed with protein and vegetables, these wraps are the perfect grab-and-go lunch.
For the Crispy Tofu:
- 1 14-ounce package extra-firm tofu, pressed for at least 30 minutes and cut into 16 spear-shaped pieces
- 2 tablespoons avocado or peanut oil
For the Ginger Peanut Spread:
- 6 tablespoons creamy peanut butter
- 2 tablespoons lime juice
- 1 tablespoon tamari
- 2-3 teaspoons light brown sugar or coconut sugar to taste
- 1 tablespoon ginger juice
- 1 tablespoon water
For the Wraps:
- 4 large whole grain sandwich wraps or tortillas warmed
- 1 small carrot peeled and shredded
- 1 small red bell pepper cored and cut into thin strips
- 1/4 cup sliced green onions
- 1/4 cup cilantro leaves
- Lime wedges sriracha, and/or sweet chili sauce, for serving (optional)
Heat the oil in a large skillet over medium-high heat. Carefully place tofu in skillet (the oil will spatter a bit, so be careful and wear an apron); cook for about 5 minutes on each side, until lightly browned and crisp. Transfer the tofu to a plate lined with paper towels to absorb excess oil. Set aside.
To make the peanut spread, whisk together all of the ingredients in a small bowl. Add another tablespoon or two of water if needed, but keep in mind: this is a spread, not a peanut sauce! The thicker it is, the less messy the wraps will be to eat.
To assemble the wraps, divide the spread onto the wraps or tortillas. Top with the tofu, carrot, pepper strips, green onions, and cilantro. Add a squeeze of lime juice and drizzle with sriracha or sweet chili sauce, if desired.
Wrap and serve.
If you're making these for later, let the tofu cool before you add it to the wraps. The wraps will last for 2-3 days in the refrigerator.