Packed with protein and vegetables, these wraps make the perfect grab-and-go lunch.
Prep Time30 minutesmins
Cook Time10 minutesmins
Course: Lunch
Keyword: wrap
Servings: 4wraps
Calories: 405kcal
Ingredients
For the crispy tofu:
14-ouncepackage 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
2tablespoonslime juice
1tablespoontamari
2–3teaspoonslight brown sugar or coconut sugar to taste
1tablespoonginger juice
1tablespoonwater
For the wraps:
4large whole grain sandwich wraps or tortillas, warmed
1small carrot, peeled and shredded
1small red bell pepper, cored and cut into thin strips
¼cupgreen onions, sliced
¼cupcilantro 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.