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:



  • 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


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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s