At one of my old jobs, I used to have monthly interns who were learning about becoming dietitians. One intern told me a story about her husband’s aversion to trying new foods. He went to an Asian restaurant with some friends and was exposed to tofu. He tried it, and actually liked it…when he called her with the news, he said, “I ate some of that tofa.” Justin and I often refer to it as tofa now (prounounced “toe-fuh”).
Anyway, I adapted this dish from a Cooking Light recipe that originally used chicken. It was perfect for these sweltering September days in Austin, since nothing had to be cooked (except for heating the tortillas). The wraps were cool, delicious, and easy. I served them with fresh pineapple…perfect combination.
Ginger-Peanut Tofu Salad Wraps
- 1 (8-ounce) package Thai-seasoned baked tofu, diced
- 1 medium cucumber, peeled, seeded, and chopped
- 1 medium red bell pepper, chopped
- 1 1/2 tablespoons sugar
- 1 tablespoon chopped peeled fresh ginger
- 3 tablespoons fresh lime juice
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon ground red pepper
- 1 small garlic clove, crushed
- 1/4 cup creamy peanut butter
- 2 tablespoons water
- 3 tablespoons fresh cilantro
- 8 whole wheat tortillas
- 4 cups baby spinach
Combine tofu, cucumber, and bell pepper in a medium bowl; set aside.
Place sugar, ginger, lime juice, soy sauce, ground red pepper, garlic, peanut butter, water, and cilantro in a food processor or blender, and process until smooth. Add peanut butter mixture to tofu mixture; stir well. Warm tortillas according to package directions (we use a cast-iron skillet). Spoon 1/2 cup tofu mixture onto each tortilla; top each serving with 1/2 cup spinach, and roll up.
Makes 8 servings.
Adapted from Cooking Light magazine.