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.

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Thai Tofu-Vegetable Wrap [Vegan]

Serves

2

Ingredients

  • 8 ounces extra-firm tofu, cut into strips
  • 2 tablespoons wheat-free tamari, divided
  • Salt and ground black pepper
  • 3 tablespoons cashew butter
  • 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
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Preparation

  1. Preheat the oven to 375°F. Lightly oil a baking sheet or spray it with cooking spray.
  2. Arrange the tofu strips on the pan, drizzle them with 1 tablespoon of the soy sauce, and season with salt and pepper to taste.
  3. Bake until lightly browned, turning once about half- way through, about 20 minutes total.
  4. Remove from the oven and set aside to cool.
  5. In a small bowl, combine the cashew butter, tamari, lime juice, sugar, and chili paste. Blend well.
  6. In a medium bowl, combine the lettuce, carrot, bell pepper, bean sprouts, if using, and onion. Toss to combine.
  7. Spread the cashew mixture onto each flatbread, dividing evenly.
  8. Top with the vegetable mixture, spreading on the lower third of each wrap.
  9. Top the vegetables on each flatbread with strips of the reserved tofu.
  10. Roll up the sandwiches and use a serrated knife to cut them in half. Serve at once.

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