Packed with protein and vegetables, these wraps are the perfect grab-and-go lunch.
Sandwiches and Wraps
For the Crispy Tofu:
114-ounce package extra-firm tofu, pressed for at least 30 minutes and cut into 16 spear-shaped pieces
2tablespoonsavocado or peanut oil
For the Ginger Peanut Spread:
6tablespoonscreamy peanut butter
2-3teaspoonslight brown sugar or coconut sugarto taste
For the Wraps:
4large whole grain sandwich wraps or tortillaswarmed
1small carrotpeeled and shredded
1small red bell peppercored and cut into thin strips
1/4cupsliced green onions
Lime wedgessriracha, 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.
Ginger Peanut Tofu Wraps
Amount Per Serving (1 wrap)
Calories 405Calories from Fat 204
% Daily Value*
Saturated Fat 2.9g18%
* Percent Daily Values are based on a 2000 calorie diet.