Thai Tofu Vegetable Wraps | Lunch

The tofu filling for these wraps is full of Thai flavours, with the perfect

combination of peanuts, lime, and cilantro.


One 14-ounce block extra-firm tofu

¼ cup natural peanut butter

1 tablespoon low-sodium soy sauce

1½ tablespoons lime juice

¼ teaspoon garlic powder

2 teaspoons Sriracha

⅓ cup diced red bell pepper

¼ cup sliced green onion

¼ cup chopped fresh cilantro

6 whole wheat tortilla wraps

2 cups sprouts


1. Drain the tofu and gently press between layers of paper towels to remove

excess moisture.

2. In a bowl, combine the peanut butter, soy sauce, lime juice, garlic powder, and


3. Add the tofu, bell pepper, green onion, and cilantro. Stir with a fork until well

mixed and the tofu is crumbly.

4. Place a portion of the tofu mixture in the centre of a whole wheat tortilla wrap,

top with sprouts or your favourite veggies, and roll up the tortilla. Repeat with the

remaining tortillas.

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