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Ginger Peanut Tofu Wraps

Packed with protein and vegetables, these wraps are the perfect grab-and-go lunch.

Course Sandwiches and Wraps
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 wraps
Calories 405 kcal
Author Hello Veggie

Ingredients

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Wrap and serve.

Recipe Notes

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.