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Thai Peanut Tofu Wraps with Roasted Corn & Cabbage Slaw
2 or 4 Serving Dinner

Thai Peanut Tofu Wraps

with Roasted Corn & Cabbage Slaw

Tags: High-Protein Less Prep Chef's Choice
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
800
FAT
22g
CARBOHYDRATES
99g
PROTEIN
43g

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INGREDIENTS

  1. 1 1/2 tsp sriracha Spicy
  2. 10 oz organic extra firm tofu, torn into 1-inch pieces
  3. 6 tbsp gluten-free Thai peanut sauce (divided)
  4. 13.4 oz sweet corn
  5. 1 cucumber, diced
  6. 2 oz shredded green cabbage
  7. 0.5 oz cilantro, leaves roughly chopped
  8. 1 lime, juiced
  9. 2 flatbreads
  10. 1/4 cup peanuts
Allergens: peanut, sesame, soy, wheat
Tools: Foil-lined baking sheet
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
800
FAT
22g
CARBOHYDRATES
99g
PROTEIN
43g

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INSTRUCTIONS

1
Cook the tofu and corn

Set oven to broil. Add tofu and corn to a baking sheet. Add just half the peanut sauce, sprinkle with salt and pepper, and toss. Place baking sheet on the middle rack and broil until corn is golden brown and tofu is browned on edges and firm, 8 to 10 minutes.

2
Mix the slaw

Add cucumber, cabbage, cilantro, peanuts, lime juice, Sriracha, and remaining peanut sauce to a bowl and toss.

3
Toast the flatbread

Toast flatbreads on the middle rack of the oven until warm and pliable, 2 to 3 minutes.

4
Serve

Add Thai Peanut tofu, roasted corn, and cabbage slaw to one side of the flatbread. Fold to make a sandwich and cut in half. Enjoy!

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