Tofu Thai Wrap
These tofu Thai wraps are bursting with color, crunch and Thai-inspired flavor. Grilled tofu, crisp vegetables and a creamy coconut almond sauce make them a satisfying meal. They’re easy to prep and even easier to love.
Servings: 4
Ingredients
- 1 Package tofu extra firm
- 1 Teaspoon sesame oil
- 1 Tablespoon tamari or soy sauce
- 1 Teaspoon ginger paste
- ½ Teaspoon black pepper ground
- ½ Teaspoon garlic powder
- 1 Cup baby spinach
- ½ Cup carrots cut into matchsticks
- ½ Cup bell pepper red, cut into strips
- ½ Cup red cabbage shredded
- ¼ Cup cilantro fresh chopped
- 1 red onion sliced thin
- 4 tortilla wraps gluten free
For the Coconut Almond Butter Dressing
- 1 Cup coconut milk
- 1 Tablespoon Thai red curry paste
- 1 Tablespoon almond butter
- 3 Cloves garlic crushed
- 1 lime juiced
- 1 Teaspoon sea salt
Instructions
- Drain the tofu from its packaging and wrap in a paper towel. Place onto a plate with 2 to 3 glass or ceramic bowls over the tofu to squeeze out any excess water. I recommend letting it sit like this for at least 30 minutes.
- Use a paper towel to blot excess water off of the tofu. Cut the tofu into ½-inch strips.
- In a medium sized mixing bowl, add sesame oil, soy sauce, ginger, pepper, and garlic powder. Whisk to combine. Add the tofu to the bowl and cover. Place into the fridge for 30 minutes.
- While the tofu is marinating, prepare coconut Thai dressing. Add all ingredients to a small bowl and whisk well to combine. Place into a mason jar or covered bowl in the fridge until ready to serve.
- Heat a grill pan over medium high heat. Add the tofu to the pan and cook for 2 minutes per side.
- Prepare wraps. Wash and thinly slice cabbage, red onion, and bell pepper. Chop the cilantro.
- Place a wrap onto a plate or flat work surface and add ¼ of the spinach, matchstick carrots, red pepper, red onion, and cilantro to the center of each wrap.
- Top with 1 to 2 slices of tofu. Drizzle with Thai coconut almond sauce. Roll into a wrap.
Notes
Press tofu well: This helps it soak up more marinade and hold its shape when cooked.
Slice vegetables thinly: Thin slices roll more easily and create better texture.
Chill the sauce: Letting the dressing sit helps the flavors come together.
Slice vegetables thinly: Thin slices roll more easily and create better texture.
Chill the sauce: Letting the dressing sit helps the flavors come together.
Nutrition
Calories: 404kcal | Carbohydrates: 51g | Protein: 14g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 921mg | Potassium: 413mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4162IU | Vitamin C: 25mg | Calcium: 166mg | Iron: 6mg
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