Another great meal prep recipe coming at you! These wraps contain nutritious and crunchy veggies, plentiful grains, and protein/flavor-packed tofu. You will love the sauce as well – to quote my husband, “I love the sauce. It’s just so good.” That rave review should tell you something – go make these wraps!
Meal Prep
These wraps are meant to meal prepped, however, if you’re trying to have them for just a few lunches or one dinner, you can cut down the quantities to pertain to your needs. These wraps can also be made into bowls in you’re not feeling wraps one week or struggling to find good gluten free ones (I like the ones from toufayan). Instead of using a wrap, just start with a base of the rice, add the veggies, tofu, and sauce, and you’re good to go. You can even add avocado if you want.
What Equipment Do I Need?
- Cutting Board & Knife
- Measuring Cups & Spoons
- 2 Mixing Bowls & 1 Whisk
- Vegetable Peeler
- Large Saucepan
- Spatula
- Small Pot
Ingredients
Soy Ginger Tofu
- Gluten Free Extra Firm Tofu
- Gluten Free Soy Sauce
- Coconut Aminos
- Sesame Oil
- Minced Garlic
- Fresh Ginger
Wraps
- Baby Spinach
- Shredded Red Cabbage
- Large Carrots
- Gluten Free Wraps
- Gluten Free White Rice
Tahini Sauce
- Tahini
- Gluten Free Soy Sauce
- Maple Syrup
- Gluten Free Rice Vinegar
Substitutions
- Gluten Free Soy Sauce/Coconut Aminos – If you don’t have one of these items, you can substitute with extra of the other item.
- Veggies – Feel free to swap out any of the veggies if there are some you don’t like.
- Maple Syrup – Agave nectar would work as well.
- Fresh Ginger – You can also use pre-minced ginger.
Helpful Tips
- When marinating tofu, I like to add the marinade to a gallon sized plastic bag. Then, I add the tofu, shake it up, and set it in the fridge. I will periodically flip the bag while it’s marinating as well.
- If you’re shorter on time when trying to make this, buy pre-shredded carrots and microwaveable white rice. You can also cut the tofu and marinate it the night before and leave it overnight. This will add even more flavor to the tofu and cut down on the time needed to make this the next day.
Recipe
Soy Ginger Tofu Wraps
Ingredients
Soy Ginger Tofu
- 3 blocks gluten free extra firm tofu
- 1/2 cup gluten free soy sauce
- 1/4 cup coconut aminos
- 2 tbsp sesame oil
- 1 1/2 tsp minced garlic
- 1 thumb sized piece of ginger
Wraps
- 6 oz baby spinach
- 8 oz shredded red cabbage
- 5-6 large carrots
- 6-8 gluten free wraps
- 1 1/2 cups uncooked gluten free white rice
Tahini Sauce
- 2/3 cup tahini
- 1/4 cup gluten free soy sauce
- 3 tbsp maple syrup
- 2 tbsp gluten free rice vinegar
Instructions
- Open and drain each package of tofu. Slice each tofu block into 12 pieces.
- Make the tofu marinade by combining the remaining tofu ingredients in a bowl and whisking together.
- Add the tofu to a gallon-sized freezer bag along with the marinade. Seal and refrigerate for 1 hour and 30 minutes.
- Cook the rice according to package directions.
- Cut the carrots into ribbons using a peeler and set aside.
- Make the tahini sauce by combining all ingredients in a small mixing bowl and whisking together.
- After the tofu has marinated, pan fry each piece with extra virgin olive for 2-3 minutes on each side.
- To make one wrap – one gluten free wrap, 1/2 cup white rice, 3-4 slices of tofu, a handful of spinach, shredded red cabbage, and carrot ribbons, and 2 tbsp of tahini sauce. Fold the wrap in on the sides, then roll up from the bottom.
- Store all ingredients in air-tight containers in the fridge when not consuming.
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