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December 10, 2014

Spicy Thai Tofu Wraps. {Vegan, Gluten-Free Recipe}

Photo: Author's own.

This recipe is so fast and delicious that it has become one of my lunchtime staples.

The flavors of the cilantro pesto marinated tofu, spicy peanut sauce and crisp veggies will wake up your taste buds. With minimal prepping, that can be done on the weekend, these wraps are easy to assemble and enjoy.

All of the ingredients can be bought at a local, regular supermarket. You may even find some things already prepped, like julienned veggies and marinated baked tofu.

Nothing too fancy or obscure and definitely no trip to Whole Foods is needed.

This dish is also relatively inexpensive and way healthier than fast food. Packed with protein from tofu and peanut butter, this meal provides great energy and zero cruelty!

Cilantro Pesto Tofu

1          14.5 oz. package extra firm tofu

1          bunch fresh cilantro, roughly chopped

2          cloves garlic, minced or pressed

¼         cup of raw almonds

½         cup of olive oil

Gluten Free Soy sauce or salt to taste

Preheat oven to 425 degrees.

In a food processor or blender, pulse almonds and garlic until a thick paste forms. Add the cilantro and pulse until the paste is green and there are no more visible cilantro leaves. With processor running, stream in the olive oil. The pesto will emulsify almost immediately. Place pesto in a bowl, reserving about ¼ for a dipping/brushing sauce. Next add salt or Gluten Free soy sauce to desired level of saltiness.

Before you make the pesto, press the tofu to remove excess moisture. Once the tofu is pressed, cut it into your desired shape. I like to make thin triangles because they bake up crispier and look pretty. Next, dip the tofu into the pesto and place on baking sheet. Bake tofu for 15 minutes per side, flipping once, halfway through. The pesto will form burntish crispies on the pan. Do not panic! It is not burnt and the crispies are delicious. My husband likes them with rice. Remove from oven and let the tofu cool. It will get crispier the cooler it is.

Spicy Peanut Sauce

¼ cup natural peanut butter (no sugar or other junk added, it should say just peanuts on the label)

GF Soy sauce to taste

Sriracha to taste

Water for thinning to desired consistency

This is super easy. Just mix the peanut butter, soy sauce and Sriracha. We like ours fairly salty and spicy, so I use one tablespoon of each. Then I add water to thin it down.

Wraps

Carrots

Bell pepper in any color (I like red, orange or yellow)

Cucumber

Large head of leaf lettuce

Extra Sriracha

Julienne the carrots, bell peppers and cucumbers. Wash the lettuce and dry thoroughly.

To assemble the wraps: place leaf of lettuce on work surface or plate, add tofu that has been brushed or drizzled with remaining cilantro pesto, add veggies and spicy peanut sauce. Add extra Sriracha if you are feeling extra spicy. Wrap up and enjoy!

These can easily be made family style. Just lay out all of the ingredients on the table and everyone can make their own. You would probably have to double or triple the recipe though because they are that good.

This recipe makes about eight good sized wraps.

 

 

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Author: Bria Luu

Apprentice Editor: Kim Haas / Editor: Catherine Monkman

Photo: Author’s own.

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