Vegan Thai Peanut Wrap
Try this Vegan Thai Peanut Wrap recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/4 cup water
- 1/2 cup soy sauce
- 1/4 cup peanut butter
- 1 tbsp garlic salt
- 2 tbsp sesame oil
- 1/2 block firm tofu cut into strips
- 2 huge handfuls of spinach
- 2 carrots carrots - shredded
- 1 handful of sprouts sprouts
- 1/4 cup cashews (i used some that were seasoned and roaste
- 2 red pepper wraps peanut sauce
- 1/4 cup tahin
- 1/4 cupsesame oil
- 1/2 cup soy sauce together
- Carbohydrate 105.365250297793 g
- Cholesterol 0 mg
- Fat 39.1573875767208 g
- Fiber 31.2075000881484 g
- Protein 54.4457626500144 g
- Saturated Fat 6.05289751144454 g
- Serving Size 1 1 recipe (2123g)
- Sodium 1941.4537539825 mg
- Sugar 74.1577502096451 g
- Trans Fat 3.30523875810783 g
- Calories 858 calories
Coat the tofu in soy sauce & garlic salt. Heat the sesame oil in a pan over medium heat, then cook the tofu in the sesame oil until crispy on eat side. Set the tofu aside.Add the spinach to the same hot pan & cook until wilted, set aside.Assemble the wraps by filling them with cooked spinach and tofu, then add the raw shredded carrots, sprouts, cashews and a tbsp or two of the peanut sauce. Wrap them up and enjoy! (pro tip: dip the wraps in leftover peanut sauce!)
