Thai Tofu Wrap


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1 teaspoon canola oil
5 ounces extra-firm tofu, patted dry and crumbled, about 1 cup
1 clove garlic, minced
1/4 cup Peanut Sauce
1 10-inch whole-wheat wrap
1/3 cup shredded carrot
1/3 cup diced cucumber (about 1/2 small cucumber)
1/4 cup loosely packed cilantro leaves


Prep: 10 Minutes
Cook: 5 Minutes
Warm canola oil in a medium nonstick skillet over medium-high heat. Add tofu and cook, stirring, until most of liquid has evaporated, approximately 3 minutes. Add garlic and stir until liquid has completely evaporated and tofu begins to color, approximately 1 minute longer. Remove skillet from heat and stir in peanut sauce. Let cool slightly. Spread tofu mixture evenly over wrap, top with vegetables and cilantro; roll up tightly. Cut in half.

Created date

July 2014

Nutritional Information

Calories 566
Fat 35 g
Satfat 4 g
Protein 26 g
Carbohydrate 47 g
Fiber 8 g
Cholesterol 0.0 mg
Sodium 1064 mg