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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 Chef's Choice Less Prep
SERVINGS
PREP & COOK TIME
30 min
CALORIES
800
FAT
22g
CARBOHYDRATES
99g
PROTEIN
43g

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INGREDIENTS

  1. 10 oz organic extra firm tofu, torn into 1-inch pieces
  2. 3 oz gluten free Thai Peanut sauce (divided)
  3. 13.4 oz sweet corn
  4. 1 cucumber, diced
  5. 2 oz shredded green cabbage
  6. ½ oz fresh cilantro, leaves roughly chopped
  7. 1 lime, juiced
  8. 2 multigrain flatbreads
  9. 2 tsp Sriracha
  10. ¼ cup peanuts
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: peanut, sesame, soy, wheat
Tools: Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
30 min
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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