Charred tofu chunks combined with classic satay makes for a flavour-packed wrap! Full of fresh ingredients, colours, & textures – this makes for a delicious lunch, snack, or quick dinner.
½ cup smooth peanut butter
1 Tbsp gluten free soy sauce or tamari
1 Tbsp maple syrup
2 cloves garlic
1 Tbsp rice wine vinegar or lime juice
¼ cup coconut milk
2 x 300g blocks firm tofu, cut into 3cm cubes
4 Rebel Bakehouse Gluten Free Sourdough & Super Seeds Wraps
2 carrots, peeled in ribbons
2 cups red cabbage, shredded
1 cup podded edamame beans, defrosted
½ cucumber, diced in small cubes
Small handful fresh mint leaves
Makes 4 wraps
Takes 30 mins to make + marinating time
In a mixing bowl combine the peanut butter, soy sauce, maple syrup, garlic & vinegar and whisk until smooth. Alternatively, for a super creamy sauce, add everything to a food processor or blender and blitz until combined.
Place half the satay sauce in a small bowl and set aside for later. Add the coconut milk to the remaining satay sauce and whisk until smooth – this is your tofu marinade. Drizzle over the tofu, toss to coat and leave to marinate for at least 30 minutes.
Heat a griddle pan over medium high heat with a splash of oil. Add the tofu cubes to the pan and cook for a few minutes on each side until lightly charred and golden.
To assemble, spread 1 Tbsp of the satay sauce down the centre of each wrap. Top each wrap with the shredded cabbage, carrot ribbons, cucumber, radish slices and edamame beans. Finish with 5 – 6 cubes of tofu and sprinkle over the mint leaves. Wrap up nice and firmly.