MARINATED TOFU & AVOCADO-LIME SLAW WRAPS

Flavourful marinated tofu, crispy crunchy slaw in a creamy, garlicky avocado dressing complete with a zesty kick of lime, all wrapped up in warm naan bread. Makes 3 large wraps.

Prep Time: 4 hours Cook Time: 25 minutes Total Time: 4 hours 25 minutes Yield: 3

INGREDIENTS

LEMONGRASS ATSUETE MARINATED TOFU

  • 1/2 bottle Pulo’s Lemongrass Atsuete Marinade
  • 2 tbsp light soy sauce
  • 1 block extra-firm tofu, cut into thin 1/4″ triangle steaks

CREAMY AVOCADO LIME DRESSING

  • 1/3 cup vegan mayo
  • 1/2 large ripe avocado
  • juice of 1/2 lime
  • 1/2 small clove garlic
  • 2 stalks green onion
  • 1/3 cup water
  • 1/4 cup spinach, loosely packed
  • salt, to taste
  • black pepper, to taste

AVOCADO LIME SLAW

  • 2 cups bagged coleslaw
  • 1/2 carrot, peeled and coarsely grated
  • approx. 3 tbsp of Avocado-Lime sauce
  • juice of 1/2 lime
  • pinch salt, to taste

TO SERVE

  • 3 medium-large pieces naan, warmed
  • cilantro (optional)
  • green onion, chopped (optional)
  • red bell pepper, thin sliced (optional)
  • jalapeño, thin sliced (optional)

INSTRUCTIONS

MARINATED TOFU

  1. Cut tofu into 1/4″ thick slices. They can be cut into rectangles or triangles, just make sure they are a reasonably large size.
  2. Combine 1/2 a bottle of Pulo’s Lemongrass Atsuete marinade with 2 tbsp light soy sauce. Pour 1/3 of the marinade into the bottom of a shallow dish, layer the tofu into the container and cover with the rest of the marinade. Marinate in fridge for at least 4 hours or overnight.
  3. Preheat 1/2 tbsp of neutral vegetable oil (olive, canola, etc.) in a large non-stick skillet, over medium high heat. Dab off most of the marinade (to prevent burning) and pan-fry in oil until browned and crisp. Flip, and brown the other side.
  4. For extra flavourful tofu (recommended): Toss the tofu back into the leftover marinade and then transfer it back into the pan, toss gently and cook until the tofu is coated in a thick glaze. Set aside.
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CREAMY AVOCADO LIME DRESSING

  1. Combine all ingredients in a blender and blend until smooth. Taste and adjust salt, pepper, and lime juice to suit your preference.

AVOCADO LIME SLAW

  1. Mix slaw and coarsley grated carrots with 3 tbsp of dressing, lime juice, and a pinch of salt.

ASSEMBLING THE WRAPS

  1. Warm naan in microwave for 15-30 seconds, so it’s just warm and easy to fold. Layer about 1/3 of the slaw down the center of a piece of naan, top with 1/3 of the marinated tofu, top with a drizzle of dressing, add any extra toppings you like (cilantro, green onion, red bell pepper, or sliced jalapeño.) Fold in both sides of the naan and secure with a toothpick if necessary. Enjoy!

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source : ilovevegan.com

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