Category: lunch, dinner, snack
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
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Ingredients
- 200g tofu, pressed and sliced
- 1 broccoli, cut into florets
- 1 parsnip, julienned
- 2 carrots, julienned
- 1 zuchini, julienned
- 1 eggplant, sliced
- 1 sweet potatoes, sliced
- 4 tortilla wrap
- 30ml olive oil
- 5g dried basil
- 5g dried oregano
- 5g ground cumin
- 2g table salt
- 2g ground black pepper
- 30ml vegetable oil
- 50g peanut butter
- 15ml soy sauce
- 15ml hot sauce
- 15ml maple syrup
- 15ml water
- 5g garlic powder
- 2g red pepper flakes
Directions
Preheat the oven to 200°C. Line a baking sheet with parchment paper.
In a large bowl, mix olive oil, dried basil, dried oregano, ground cumin, table salt, and ground black pepper. Toss the sliced tofu, broccoli florets, julienned parsnip, carrots, zuchini, sliced eggplant, and sweet potatoes in the oil and spice mixture until well coated.
Spread the vegetables and tofu in a single layer on the prepared baking sheet. Bake in the preheated oven for 25 minutes, or until the vegetables are tender and the tofu is slightly crispy.
While the vegetables and tofu are baking, prepare the spicy peanut sauce. In a blender, combine peanut butter, soy sauce, hot sauce, maple syrup, water, garlic powder, and red pepper flakes. Blend until smooth.
Heat the tortilla wraps in the oven for the last 3 minutes of the vegetable and tofu baking time to make them pliable.
To assemble the wraps, lay the warm tortilla wraps flat on a clean surface. Distribute the baked vegetables and tofu evenly among the wraps. Drizzle with the spicy peanut sauce.
Roll up the tortilla wraps tightly, tucking in the sides as you roll, to enclose the filling.
Serve the baked tofu vegetable wraps immediately, with extra spicy peanut sauce on the side for dipping.
Ingredients
- 200g tofu, pressed and sliced
- 1 broccoli, cut into florets
- 1 parsnip, julienned
- 2 carrots, julienned
- 1 zuchini, julienned
- 1 eggplant, sliced
- 1 sweet potatoes, sliced
- 4 tortilla wrap
- 30ml olive oil
- 5g dried basil
- 5g dried oregano
- 5g ground cumin
- 2g table salt
- 2g ground black pepper
- 30ml vegetable oil
- 50g peanut butter
- 15ml soy sauce
- 15ml hot sauce
- 15ml maple syrup
- 15ml water
- 5g garlic powder
- 2g red pepper flakes
Category: lunch, dinner, snack
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 200°C. Line a baking sheet with parchment paper.
In a large bowl, mix olive oil, dried basil, dried oregano, ground cumin, table salt, and ground black pepper. Toss the sliced tofu, broccoli florets, julienned parsnip, carrots, zuchini, sliced eggplant, and sweet potatoes in the oil and spice mixture until well coated.
Spread the vegetables and tofu in a single layer on the prepared baking sheet. Bake in the preheated oven for 25 minutes, or until the vegetables are tender and the tofu is slightly crispy.
While the vegetables and tofu are baking, prepare the spicy peanut sauce. In a blender, combine peanut butter, soy sauce, hot sauce, maple syrup, water, garlic powder, and red pepper flakes. Blend until smooth.
Heat the tortilla wraps in the oven for the last 3 minutes of the vegetable and tofu baking time to make them pliable.
To assemble the wraps, lay the warm tortilla wraps flat on a clean surface. Distribute the baked vegetables and tofu evenly among the wraps. Drizzle with the spicy peanut sauce.
Roll up the tortilla wraps tightly, tucking in the sides as you roll, to enclose the filling.
Serve the baked tofu vegetable wraps immediately, with extra spicy peanut sauce on the side for dipping.
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