Wholemeal wrap with crispy tofu and peanut sauce

Wholemeal wrap with crispy tofu and peanut sauce: savoury, crunchy and easy for every day, with red cabbage, carrot, soy sauce and creamy peanut butter.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 410 kcal per serving
• Protein: 22 g
• Fat: 22 g
• Carbs: 32 g

Ingredients

• 2 wholemeal wraps (choose ones without seed oils)
• 200 g tofu
• 1 carrot
• 50 g red cabbage
• 2 tbsp peanut butter
• 1 tbsp sesame oil
• 1 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · grater

1. Press the tofu well and cut it into strips. Fry it in the sesame oil in a frying pan until crisp all over and season with some of the soy sauce.
2. Stir the peanut butter with the rest of the soy sauce and a little hot water to a smooth, creamy sauce.
3. Finely grate the carrot or cut it into thin matchsticks. Shred the red cabbage very finely.
4. Warm the wholemeal wraps briefly in the frying pan until soft and pliable.
5. Spread the wraps with the peanut sauce and fill with red cabbage, carrot and crispy tofu. Roll up tightly.
6. To serve, cut the wraps in half diagonally and eat warm or lukewarm straight away.

Good to know

When it needs to be quick but should still taste like a proper meal, this wrap is worth its weight in gold. Soft outside, crunchy inside and with a sauce that brings everything together.

Swaps

Tofu → tempeh (more fibre, a little stronger in flavour); peanut butter → almond butter (also provides unsaturated fats; contains tree nuts); sesame oil → olive oil (more monounsaturated fats); red cabbage → white cabbage (milder, also contains fibre)

Allergens

Contains soya, peanuts, sesame and gluten (wholemeal wraps, soy sauce). For children, only serve in an age-appropriate texture and size; in pregnancy it's generally fine with fresh, cleanly prepared ingredients.

Dairy-free recipes