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In the world of plant-based cuisine, Tofu Satay Rainbow Slaw Wraps stand out as a vibrant and delicious option that caters to both the eyes and the palate. This dish is not just a meal; it is an experience that combines various textures, colors, and flavors, making it a perfect choice for lunch, dinner, or a delightful snack. Imagine biting into a wrap filled with succulent marinated tofu, fresh crunchy vegetables, and aromatic herbs, all enveloped in crisp lettuce—it's a dish that embodies the principles of health, nutrition, and culinary creativity.

Tofu Satay Rainbow Slaw Wraps

Discover the vibrant and delicious Tofu Satay Rainbow Slaw Wraps, a perfect plant-based dish that tantalizes both your taste buds and eyes. Packed with succulent marinated tofu and an array of crunchy fresh vegetables, these wraps are not just visually appealing but also loaded with nutrients. Easy to customize, they offer a delightful blend of flavors and textures that make them ideal for any meal. Step into the world of colorful and nutritious eating with this fun and healthy recipe!
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Ingredients
  

For the Tofu Satay:

14 oz (400g) firm tofu, pressed and cut into 1-inch cubes

3 tablespoons soy sauce

2 tablespoons peanut butter

1 tablespoon lime juice

1 tablespoon maple syrup or honey

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon curry powder

1 tablespoon sesame oil or vegetable oil for cooking

For the Rainbow Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, julienned

1 cup bell peppers (mixed colors), thinly sliced

1 cup cucumber, thinly sliced

1/4 cup fresh cilantro, chopped

1 tablespoon rice vinegar

1 tablespoon lime juice

Salt and pepper to taste

For the Wraps:

8 large lettuce leaves (romaine or butter lettuce works best)

Chopped roasted peanuts for garnish

Extra cilantro for garnish (optional)

Instructions
 

Marinate the Tofu: In a bowl, whisk together soy sauce, peanut butter, lime juice, maple syrup, minced garlic, grated ginger, and curry powder. Add the tofu cubes, and gently coat them with the marinade. Let it sit for at least 30 minutes (or overnight for deeper flavor).

    Cook the Tofu: In a large skillet, heat sesame oil over medium-high heat. Add the marinated tofu cubes and cook for about 10-12 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Remove from heat and set aside.

      Prepare the Rainbow Slaw: In a large mixing bowl, combine shredded green and red cabbage, julienned carrots, sliced bell peppers, cucumber, and chopped cilantro. In a small bowl, whisk together rice vinegar, lime juice, salt, and pepper. Pour the dressing over the slaw and toss until everything is well combined.

        Assemble the Wraps: Take one lettuce leaf and place a generous tablespoon of the rainbow slaw in the center. Add a few pieces of the cooked tofu on top of the slaw.

          Garnish: Sprinkle some chopped roasted peanuts and extra cilantro over the tofu and slaw for added crunch and flavor.

            Wrap and Serve: Fold the sides of the lettuce leaf over the filling, then roll it up from the bottom to enclose the filling inside. Serve immediately. Enjoy with your favorite dipping sauce, if desired!

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4 wraps