Filled with baked tofu strips, crisp fresh vegetables, and a creamy, zesty sauce these wraps make a yummy lunch or a light supper. You can add more vegetables, if you like. For an even quicker version, you can use a package of ready-made baked marinated tofu, although making it yourself is more economical. In place of tofu, you can substitute seitan or soy curls. To make them gluten-free, use gluten-free flatbreads.
- 8 ounces extra-firm tofu, cut into strips. To make your own tofu, use this recipe.
- 2 tablespoons wheat-free tamari, divided
- Salt and ground black pepper
- 3 tablespoons cashew butter. To make cashew butter at home, use this simple recipe.
- 1 tablespoon fresh lime juice
- 1/2 to 1 teaspoon natural sugar
- 1 teaspoon chili paste, or more to taste
- 1 cup shredded lettuce
- 1/2 cup shredded carrot
- 1/4 cup chopped red bell pepper
- 1/4 cup bean sprouts (optional)
- 2 tablespoons finely minced red onion or scallion
- 2 lavash flatbreads or large flour tortillas
- Preheat the oven to 375°F. Lightly oil a baking sheet or spray it with cooking spray. Arrange the tofu strips on the pan, drizzle them with 1 tablespoon of the soy sauce, and season with salt and pepper to taste. Bake until lightly browned, turning once about half- way through, about 20 minutes total. Remove from the oven and set aside to cool.
- In a small bowl, combine the cashew butter, tamari, lime juice, sugar, and chili paste. Blend well. We recommend making the cashew butter at home, here is the recipe. Also, if you are skeptical about Tamari, don’t fret since it has some great health benefits, here is a must-read article on Tamari.
- In a medium bowl, combine the lettuce, carrot, bell pepper, bean sprouts, if using, and onion. Toss to combine.
- Spread the cashew mixture onto each flatbread, dividing evenly. Top with the vegetable mixture, spreading on the lower third of each wrap. Top the vegetables on each flatbread with strips of the reserved tofu.
- Roll up the sandwiches and use a serrated knife to cut them in half. Serve at once.
From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.
Here are a few more light and refreshing healthy meals for the summer:
- The Margarita Ice Cream: Skip the usual chocolate and vanilla, and opt for an unforgettable sweet treat for the summer — it’ll make you feel boozy and light!
- Pineapple Fried Quinoa recipe: We could eat this every day. It has just the right amount of sweet, spice and freshness!
- Cilantro Avocado Chickpea Salad Tacos: Taco “Tuesdays”?! It’s Taco “Everyday” here at One Green Planet, and these are our favorite tacos this summer.
- Roasted Veggies Buddha Bowl: Feeling Zen? This dish is your best friend.
- Raw Zucchini Pasta with Creamy Avocado-Cucumber Sauce: Don’t weigh yourself down with regular pasta, this raw pasta dish will leave you feeling refreshed and at your best; it is perfect for warm summer months.