Banh Mi Wraps with Kimchi & Teriyaki Tofu

Banh Mi Wraps

with Kimchi & Teriyaki Tofu

GET RECIPES DELIVERED
lunch

Gluten-Free Lunch Tofu American High-Protein Winter Recipes Summer Recipes Spring Recipes Quick and Easy Seasonal Menu 10 minutes or less
GET RECIPES DELIVERED
SERVINGS
2 2
PREP & COOK TIME
5 min
CALORIES
460
FAT
25g
CARBOHYDRATES
45g
PROTEIN
20g

MAIN INGREDIENTS

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

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.