Soy Ginger Tofu Wraps
A great recipe to meal prep and have all week long for lunch! Each element is super easy to make and it all comes together to make a delicious vegan and gluten free wrap.
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.