Tofu Satay Rainbow Slaw Wraps

Discover the vibrant world of healthy eating with Tofu Satay Rainbow Slaw Wraps! This colorful dish combines marinated tofu with fresh vegetables and a zesty slaw, creating a delicious and nutritious option for any meal. Packed with protein, vitamins, and antioxidants, these wraps are not only satisfying but also customizable to your taste. Embrace the flavors of plant-based cooking while enjoying this delightful culinary experience that's perfect for lunch or dinner!

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Ingredients

For the Tofu Satay:

14 oz firm tofu, drained and pressed

2 tablespoons peanut butter

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon maple syrup

1 tablespoon fresh lime juice

1 clove garlic, minced

1 teaspoon ground ginger

1 teaspoon red curry paste (optional for extra spice)

Wooden skewers (soaked in water for at least 30 minutes)

For the Rainbow Slaw:

2 cups red cabbage, finely shredded

1 cup carrots, grated

1 cup bell peppers (mixed colors), thinly sliced

1 cup cucumber, julienned

1 cup fresh cilantro, roughly chopped

¼ cup green onions, sliced

Juice of 1 lime

1 tablespoon rice vinegar

1 tablespoon sesame seeds

Salt and pepper to taste

For Assembly:

4 large lettuce leaves (such as romaine or butter lettuce)

Extra peanut sauce or hoisin sauce for drizzling (optional)

Instructions

Prepare the Tofu:

- Slice the pressed tofu into thick strips, each about ½ inch wide.

- In a mixing bowl, whisk together the peanut butter, soy sauce, sesame oil, maple syrup, fresh lime juice, minced garlic, ground ginger, and red curry paste (if using).

- Gently place the tofu strips in the marinade, ensuring they are well coated. Let them soak for at least 30 minutes for maximum flavor (or refrigerate overnight for enhanced taste).

Grill or Bake the Tofu:

- Preheat your grill or oven to 400°F (200°C).

- If grilling, carefully thread the marinated tofu strips onto the soaked wooden skewers. Grill them for approximately 3-4 minutes on each side until they develop a slight char and are heated through.

- For baking, arrange the marinated tofu strips on a lined baking sheet and bake for about 20-25 minutes, flipping them halfway through the cooking time, until they are golden brown and firm.

Make the Rainbow Slaw:

- In a large mixing bowl, combine the finely shredded red cabbage, grated carrots, thinly sliced bell peppers, julienned cucumber, chopped cilantro, and sliced green onions.

- In a separate small bowl, whisk together the lime juice, rice vinegar, sesame seeds, salt, and pepper. Pour this dressing over the slaw mixture and gently toss to ensure all the vegetables are evenly coated with the dressing.

Assemble the Wraps:

- On a clean, flat surface, lay out one lettuce leaf. Spoon a generous portion of the rainbow slaw into the center of the leaf.

- Top the slaw with 2-3 pieces of grilled tofu from the skewers.

- If desired, drizzle over some extra peanut sauce or hoisin sauce for added flavor.

- Carefully fold the sides of the lettuce leaf over the filling, then roll from the bottom up to create a neat wrap.

Serve:

- Arrange the finished wraps on a serving platter and present them immediately. Provide additional sauce for dipping on the side for an extra burst of flavor.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings