zesty peanut & ginger sauce tofu wraps


Weekends spent working in our Spring garden call for easy and satisfying meals that can be made ahead and create popular leftovers for another meal too. For some, planning to serve dinner as a wrap with a cold beer is a recipe for success. That concept inspired me to revisit my baked tofu with bhutanese brown rice recipe, and this is what I came up with:

IMG_7959

Ingredients:

  • 1 lb block firm tofu, rinsed
  • peanut sauce (recipe follows)
  • Ezekiel sprouted grain or whole wheat tortillas
  • lacinato kale, chopped
  • red onion, chopped
  • celery stalk, chopped
  • 1 carrot, grated

Instructions:

Heat oven to 375. Rinse tofu, cut block into 3 slices horizontally, then each slice into half to make 6 servings each about 1/4 inch thick and providing 12 g of protein. Place in square 9×9 baking pan. Prepare peanut sauce. Pour enough peanut sauce over tofu to fully cover, reserving some for serving later. Baked tofu will keep in refrigerator for 5 days, but does not freeze very well as the texture changes upon thawing.

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