Crispy Tofu Wrap with Sprouts and Sauce
Ingredients
- 1 block extra firm tofu
- 4, 10-inch tortillas or wraps of choice
- 1 box sprouted sunflower greens or any sprout
- 1/4 purple cabbage
- 1 avocado
- 3-4 limes
- 2 tablespoons minced chives (optional)
- 3 tablespoons cornstarch
- 2 teaspoons garlic powder
- Olive oil for frying
Sauce
- 2 tablespoons coconut aminos
- 1 tablespoon tahini
- 3 teaspoons rice vinegar
- 1/2 teaspoon sriracha
Preparation
If using firm tofu instead of extra firm, press it for 20 minutes.
Cut the tofu into small cubes.
Combine the cornstarch and garlic powder in a shallow dish and dredge each piece of tofu evenly into the mixture.
Heat a large pan on medium heat with just enough oil to coat the pan, then cook the tofu until crispy and golden on each side and remove from heat.
Whisk together all sauce ingredients and pour over the cooked tofu, then fold to combine completely.
To assemble, place sprouts on top of a wrap followed by the cabbage, then add a good amount of the tofu mixture, avocado slices, and sprinkle with chives if using.
Serve with lime wedges to squeeze on top.
Tips
If you like more sauce, double the sauce batch.
