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Tofu Wraps with Peanut Sauce

tofu wraps with peanut sauce

Crunchy, savory, slightly sweet. Everything you'd want in a flavorful wrap that you can enjoy now or make ahead and assemble when it's time to eat! 

Serves 4


1 1/3 lbs Tofu (extra firm, drained)
1 1/3 tbsps Avocado Oil
2 2/3 tsps Arrowroot Powder
1/4 cup Tamari (divided)
1/3 cup All Natural Peanut Butter*
2 2/3 tbsps Lime Juice
1 1/3 tbsps Coconut Sugar
2 2/3 tsps Sesame Oil
2 2/3 tbsps Water
1 1/3 Mango (diced)

1 1/3 Red Bell Pepper (chopped)

2 2/3 cups Green Cabbage (at least 8 full leaves)
1/2 cup Cilantro (optional, chopped)

2 TB of chopped nuts or sesame seeds (optional)

1 tsp chili powder or 1/2 tsp ground red pepper (optional, to make it more spicy)

tofu wraps with peanut sauce



Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.

Slice the tofu into cubes and pat dry with a paper towel, pressing gently to remove excess liquid. Add the tofu to a small bowl and toss with avocado oil, arrowroot powder and half the tamari. Place on the baking sheet and cook for 25 to 30 minutes, flipping halfway through.

While the tofu is cooking, add the remaining tamari, peanut butter*, lime juice, coconut sugar, sesame oil and water to a blender and process until smooth.

Place the tofu, along with the mango and pepper into the cabbage leaves. Top with the peanut sauce and cilantro, if using. Serve and enjoy!

One serving is approximately 2 cabbage leaves with filling.


*I find this is one of the easiest, most accurate, least messy tools to measure peanut butter and other thick ingredients. I use mine so often, and even have the mini! It's great for measuring the smaller quantities of nut butters, dressings, and other liquids to get every last drop!)


LEFTOVERS: Refrigerate leftover tofu and toppings separately in the refrigerator for up to 3 days. 


To Make Ahead: Prepare and cook tofu, and place in a glass, airtight container. Chop mango, and peppers, place in a separate airtight container. Mix peanut sauce and store in a small jar or container. Refrigerate all components for up to 3 days. 

To Serve: Warm tofu in a large skillet, until just warm (or serve cold, also delicious!) Separate 8+ cabbage leaves, rinse and pat dry and put on plates. Add warmed tofu, mango & pepper, and drizzle with peanut sauce and optional herbs. 


If you don't love cabbage, you can use butter lettuce, romaine, or boston lettuce for the wraps! 


Peanut / Nut Allergies: Use sunflower butter instead of peanut butter. 


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