Peanutty Tofu Wraps

If tofu isn't normally your thing, this wrap might change your mind. First of all, peanuts and tofu tend to go together like spaghetti and meatballs, or like Max Grossman and Face-in-a-hole. Second of all, peanut butter has a way of making everything taste like candy. This tofu is tossed in a spicy peanut sauce that is so tasty, don't be surprised if your tastebuds beg for seconds!

Ingredients:

Filling:

1/3 cup quinoa, cooked

2 cups chopped broccoli 

1/2 cup shredded carrots

1 16oz. package extra firm tofu, drained, cut into small cubes

1 tablespoon toasted sesame oil

Sauce:

1/2 cup Organic Powdered Peanut Butter

1/3 cup warm tap water

2 tablespoons sesame oil

2 teaspoons rice vinegar

1/4 cup soy sauce

2 teaspoons sriracha sauce

1 tablespoon ginger

3 tablespoons your favorite Thai Peanut Sauce

*4-5 flat tortillas of your choice

Directions: Serves 4-5

1. Cook the quinoa as the package instructs. Meanwhile, boil the broccoli in a saucepan of boiling water. When broccoli is cooked, remove the pan from heat and add the shredded carrots to the pan (still in the hot water). When you are ready to add this to the tofu skillet, drain the vegetables first.

2. In a medium skillet, heat 1 tbsp of sesame oil. When the oil starts to shimmer, add the tofu. Cook the tofu cubes until lightly browned on all sides.

3. Meanwhile to make the sauce: In a small bowl, combine powdered peanut butter with warm tap water, and stir until thickened. Then add the rest of the ingredients and combine until smooth.

4. Add drained broccoli and shredded carrots, and cooked quinoa to the skillet. Coat in the peanut sauce, and stir for 5 minutes. Remove from heat and let cool.

5. Arrange about 1/2 cup of the tofu mix in the center of a flat tortilla. Roll up and dig in!

Tony Award winner Max Grossman gives this recipe a thumbs up!