Banh Mi Wraps with Kimchi & Teriyaki Tofu

Banh Mi Wraps

with Kimchi & Teriyaki Tofu

GET RECIPES DELIVERED
lunch

Lunch Tofu American High-Protein Winter Recipes Summer Recipes Spring Recipes Quick and Easy Fall Recipes 10 minutes or less
GET RECIPES DELIVERED
SERVINGS
2 2
PREP & COOK TIME
5 min
CALORIES
640
FAT
31g
CARBOHYDRATES
72g
PROTEIN
24g

MAIN INGREDIENTS

  1. 7 oz Wildwood® Organic Sproutofu® Baked Teriyaki Tofu
  2. ¼ oz fresh cilantro
  3. 2 tsp Sriracha
  4. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  5. 2 flour tortillas
  6. 4 oz shredded carrots
  7. 2 oz vegan cabbage kimchi
  8. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Nutrition

INSTRUCTIONS

1
Prepare the wraps
Small dice the tofu. Roughly chop the cilantro leaves and stems. In a small bowl, combine the Sriracha and Vegenaise.
2
Serve
Lay the tortillas out flat and top with diced tofu, chopped cilantro, shredded carrots, and kimchi. Drizzle with Sriracha Vegenaise. Fold in the sides and wrap tightly.