Vegan Tofu Brown Rice Wrap

I’m starting to get very…granola in my approach to nutrition. This recipe is so tasty, I had to go back for seconds!

Ingredients

Ingredients

Sauce

2 tbsp natural, creamy peanut butter
1 tbsp vegetarian hoisin sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp chili flakes
1/3 cup water

1 tbsp lime juice

Filling
2 cups cooked brown rice
1 pkg firm tofu, crumbled and drained
1/2 red cabbage, cut for cole slaw*
2 carrots, cut into matchsticks*
1 cucumber, seeded and cut into matchsticks *
1/2 red onion, cut into straws*
1 cup fresh cilantro
1 tsp garlic, minced
1 tsp fresh ginger
2 tsp sriracha
1 tbsp dark sesame oil
2 tsp sugar
4 tbsp low-sodium soy sauce or tamari

*feel free to substitute for other vegetables or ingredients that better suit your tastes; I recommend red, yellow, or orange peppers, sprouts, green cabbage, green onions, jicama, mango.

Directions – Sauce
Combine all ingredients, except lime juice, into a sauce pan. Cook on medium heat, stirring occasionally, until heated throughout (about 10 minutes). Add lime juice. Stir. Set aside.

Directions – Filling
Add sesame oil to pre-heated pan (medium heat); add crumbled tofu to pan and stir. Cook for about 4 minutes. Add soy sauce, garlic, ginger, sriracha, sugar, and a pinch of cilantro to the tofu mixture. Cook for 10 minutes. Remove from heat, set aside.

Using lettuce leaves, rice paper wraps, or tortilla wraps, put 1 tbsp of the sauce on the wrap/lettuce leaf; put 1/3 c. brown rice on top of sauce; place tofu mixture on top of rice; top with cabbage, carrots, cucumbers, and a pinch of cilantro; add extra sriracha if you are feeling spicy.

Yum.

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Working on something.

I am writing a post that I love so much I can’t publish it just yet. It’s about the political nature of food choices. Stay tuned. Any links on the topic, please feel free to share.