2 Serving
Lunch
Banh Mi Wraps
with Kimchi & Teriyaki Tofu
SERVINGS
PREP & COOK TIME
5 min
CALORIES
460
FAT
25g
CARBOHYDRATES
45g
PROTEIN
20g
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INGREDIENTS
- 7 oz Wildwood® Organic Sproutofu® Baked Teriyaki Tofu
- ¼ oz fresh cilantro
- 2 tsp Roland Sriracha
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 4 white thick corn tortilla
- 4 oz shredded carrots
- 2 oz vegan cabbage kimchi
- For full ingredient list, see Nutrition.
Allergens: soy
SERVINGS
PREP & COOK TIME
5 min
CALORIES
460
FAT
25g
CARBOHYDRATES
45g
PROTEIN
20g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the ingredients
Small dice the tofu. Roughly chop the cilantro leaves and stems. In a small bowl combine the sriracha and Vegenaise.
2
Serve
To the tortillas, add the shredded carrots, tofu, cilantro, and kimchi. Drizzle with sriracha Vegenaise.
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