Thai Tofu Wrap

Name: Thai Tofu Wrap
Ingredients: 1 teaspoon canola oil; 5 ounces extra-firm tofu, patted dry and crumbled, about 1 cup; 1 clove garlic, minced; 1 10-inch whole-wheat wrap; 1/3 cup shredded carrot; 1/3 cup diced cucumber (about 1/2 small cucumber); 1/4 cup loosely packed cilantro leaves

7 ingredients

1 steps

Ingredients

1 teaspoon canola oil
5 ounces extra-firm tofu, patted dry and crumbled, about 1 cup
1 clove garlic, minced
1 10-inch whole-wheat wrap
1/3 cup shredded carrot
1/3 cup diced cucumber (about 1/2 small cucumber)
1/4 cup loosely packed cilantro leaves

Directions

1

Warm canola oil in a medium nonstick skillet over medium-high heat. Add tofu and cook, stirring, until most of liquid has evaporated, approximately 3 minutes. Add garlic and stir until liquid has completely evaporated and tofu begins to color, approximately 1 minute longer. Remove skillet from heat and stir in peanut sauce. Let cool slightly. Spread tofu mixture evenly over wrap, top with vegetables and cilantro; roll up tightly. Cut in half.