2 or 4 Serving
Dinner
Thai Peanut Tofu Wraps
with Roasted Corn & Cabbage Slaw
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 1/2 tsp sriracha
- 10 oz organic extra firm tofu, torn into 1-inch pieces
- 6 tbsp gluten-free Thai peanut sauce (divided)
- 13.4 oz sweet corn
- 1 cucumber, diced
- 2 oz shredded green cabbage
- 0.5 oz cilantro, leaves roughly chopped
- 1 lime, juiced
- 2 flatbreads
- 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
Get Recipes Delivered
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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