Protein + Veggie Packed Ginger Peanut Tofu Wraps
Packed with protein and vegetables, these wraps make the perfect grab-and-go lunch.
Servings: 4 wraps
Calories: 405kcal
Ingredients
For the crispy tofu:
- 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
- ¼ cup green onions, sliced
- ¼ cup cilantro leaves
- Lime wedges, sriracha and/or sweet chili sauce for serving (optional)
Instructions
- Heat the oil in a large skillet over medium-high heat. Carefully place tofu in the 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 and smooth it 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.
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.
Nutrition
Calories: 405kcal | Carbohydrates: 34.1g | Protein: 22.4g | Fat: 22.7g | Saturated Fat: 2.9g | Fiber: 8.9g | Sugar: 8.4g