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Pineapple and Peanut Sauce Tofu Wrap [Vegan]

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Isn’t pineapple and peanut an oddly appealing flavor combination? This wrap is the perfect medley of sweet and savory flavor. The key to preparing restaurant-quality tofu dishes at home is pressing the water out first. Thirty minutes will do the trick, but if you’re able to plan ahead, a few hours (or even overnight in the fridge) will give your tofu a fantastic texture.

Pineapple and Peanut Sauce Tofu Wrap [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

427

Serves

4

Cook Time

90

Ingredients

For the Wraps:

  • 1 batch Peanut Sauce
  • 4 wraps
  • 1 batch Baked Tofu (see below), sliced
  • 1 cup packed baby spinach
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced cabbage
  • 1 cup sliced pineapple

For the Tofu:

  • 1 14-ounce package firm tofu
  • 1 tablespoon olive oil
  • 1 tablespoon tamari
  • 1 teaspoon rice vinegar
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder

For the Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1–2 tablespoons maple syrup, to taste
  • 1/2 teaspoon garlic powder
  • Water, as needed to thin

Preparation

For the Wraps:

  1. To assemble the wraps, spread 1 tablespoon of the Peanut Sauce down the center of each wrap. Layer each wrap with the tofu, spinach, carrots, cabbage, and pineapple, and roll up each wrap. (Use a toothpick to secure the wraps.)
  2. Serve with extra Peanut Sauce for dipping.

For the Tofu:

  1. Cut the tofu into ½- to 1-inch slices. On a cutting board, layer the slices of tofu between paper towels or clean dishcloths. Place a heavy item (a teakettle filled with water works great) on top (or use a tofu press if you’ve got one). Let the tofu sit for at least 30 minutes (or overnight for extra-amazing texture). This will remove the excess water from the tofu and give it a better texture.
  2. Preheat the oven to 400°F. Lightly grease a baking sheet.
  3. To prepare the marinade, in a medium bowl, stir together the olive oil, tamari, rice vinegar, garlic powder, and onion powder. Leave the tofu as slices or cut it into cubes. Toss the tofu with the marinade in the bowl and let it soak for 5 minutes.
  4. Spread the tofu out on a baking sheet. Bake for 15 minutes, then flip and bake for another 10–15 minutes (depending on the size of the pieces), until the desired crispiness is reached. Enjoy the tofu right away or store in an airtight container in the refrigerator for up to 4 days.

For the Peanut Sauce:

  1. Stir all the ingredients together in a small bowl until smooth. Store in an airtight container in the refrigerator for up to 1 week.

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AUTHOR & RECIPE DETAILS


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