These wraps are great for a light meal. They are fresh and crisp with a WONDERFUL cashew sauce. Tofu can be tricky, especially if you haven’t cooked it before. Here, I list the link that I recommend for baked tofu (I honestly didn’t use it this particular time). I hope to have a post in the future all about the ins and outs of tofu, and the different cooking methods.
- 16 oz baked tofu (*see recipe link below)
- 8 to 10 large romaine lettuce leaves
- 1 zucchini cut into “zoodles” (I used julienne peeler)
- 1 red or orange bell pepper chopped
- ¼ cup cilantro chopped
- 1 large carrot shredded (optional)
- 1/2 cup cashew butter
- 2 tbsp soy sauce or liquid aminos
- 3 – 4 tbsp lime juice
- 2 tbsp rice vinegar
- 1 tbsp liquid sweetener, like agave, maple syrup, or honey (if not strict vegan)
- 1 garlic clove minced
- 2 tsp thai red chili paste
- Water to reach desired consistency
To make the sauce, mix all ingredients together in a small bowl and add water to reach desired consistency.
For each lettuce leaf, place a few cubes of tofu, and even amounts of vegetables. Garnish with the cilantro, and drizzle the cashew sauce on top. Feel free to use any extra sauce for dipping.
*I like the All-Purpose Baked Tofu found here:
To make WFPB, I cut out the oil, and line my baking sheet with parchment paper. Also, for the lettuce wraps I recommend cutting down on the soy sauce by two or three tablespoons, because most of the flavor will come from the sauce.