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Meatless Monday Recipe for 2/29/16: Asian Tofu Wraps

asian tofu wraps ingredientsNeed a tantilizing taste sensation for your bored taste buds? Yeah, I thought so. For Meatless Monday, why not try something a little different? If the thought of tofu turns your tummy, this is the dish that will change all of that.

This week’s Meatless Monday recipe is sure to make a convert out of you. You love Asian flavors, right? Oh come on…sure you do. Well Asian flavors is the kick-off point for Asian Tofu Wraps, and even you — yes, you, with the dubious look on your face — can whip up an entire delicious meal in under an hour. And what’s the most difficult part of this recipe? Cutting up the veggies! Yup, oh so simple.

With a handful of ingredients like tofu, bell peppers, carrots, scallions, Bibb lettuce and a few other items you’ll likely have in your pantry, you can be on your way to tofu greatness! Come on, bite the bullet and make this dish. You know you want to. And when you do, let me know how it turns out. Bon appetit!

four forks

Asian Tofu Wraps

  • Servings: 4
  • Difficulty: Easy
  • Print
  • 1 14-ounce package extra firm tofu, pressed (to remove excess moisture)
  • low sodium tamari or soy sauce, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 1 bell pepper, chopped
  • 1 cup carrots, chopped
  • 1 5-ounce can water chestnuts, sliced in half
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • white cooking wine, to taste
  • chili oil, to taste
  • 6 scallions, sliced
  • 2 tablespoons cilantro, chopped
  • 4 large Boston bibb lettuce leaves
  • 4 whole grain tortillas
  • sesame seeds for garnish*


Preheat an oven to 350°.

After pressing the tofu, cut the block into 8 slices and coat the pieces in tamari or soy sauce to taste. Place the seasoned tofu pieces on a baking sheet, and bake for 15 minutes, flip with a spatula, and bake on the other side for another 15-20 minutes, or until the tofu reaches desired consistency.

Place the olive oil and sesame oil in a large skillet over medium heat. Add the bell pepper, carrots and water chestnuts to the skillet. Season with the garlic, ginger and white wine and chili oil to taste. Cook for about 15 minutes, or until the vegetables become soft. Stir in the chopped scallions and cilantro.

Put a separate skillet on the stove over medium heat. Place a tortilla in the skillet and cook 1-2 minutes per side, or until the tortilla becomes soft and easily foldable. Repeat with the remaining tortillas.

To assemble the Asian Tofu Wraps, divide the veggie mixture in 4 equal parts onto the softened tortillas. Top with a large lettuce leaf on each wrap and the slices of tofu on top of the lettuce. Taste for seasoning and adjust with more chili oil, soy sauce or sesame seeds if desired. Fold it like a burrito and enjoy.


[This wonderful recipe appears on Bon Vivant by way of Liz of This and That and compliments of the Meatless Monday organization.]


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