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In recent years, plant-based eating has gained significant traction among diverse demographics, driven by a growing awareness of health, environmental sustainability, and animal welfare. More than just a trend, this lifestyle encourages individuals to explore the vast world of plant-based ingredients while enjoying delicious and satisfying meals. One such dish that encapsulates the essence of plant-based eating is the Tofu Satay Rainbow Slaw Wraps. This vibrant and nutritious recipe is perfect for anyone looking to incorporate more plant-based meals into their diet, whether they are seasoned vegans or curious omnivores.

Tofu Satay Rainbow Slaw Wraps

Discover the vibrant and delicious world of plant-based eating with Tofu Satay Rainbow Slaw Wraps. This colorful recipe combines marinated grilled tofu with a crunchy rainbow slaw, offering a satisfying blend of flavors and textures. Packed with essential nutrients, including protein from tofu and vitamins from fresh vegetables, these wraps are perfect for a quick lunch or a meal prep option. Easy to prepare and fully customizable, they make healthy eating fun and creative. Enjoy a wholesome, flavorful dish that everyone can love!
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Ingredients
  

For the Tofu Satay:

14 oz firm tofu, drained and pressed

2 tbsp peanut butter

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp maple syrup

1 tbsp lime juice

1 garlic clove, minced

1 tsp ground ginger

1 tsp red curry paste (optional)

Wooden skewers (soaked in water for 30 minutes)

For the Rainbow Slaw:

2 cups red cabbage, finely shredded

1 cup carrots, grated

1 cup bell peppers (mixed colors), sliced thinly

1 cup cucumber, julienned

1 cup fresh cilantro, chopped

¼ cup green onions, chopped

Juice of 1 lime

1 tbsp rice vinegar

1 tbsp sesame seeds

Salt and pepper to taste

For Assembly:

4 large lettuce leaves (e.g., romaine or butter lettuce)

Extra peanut sauce or hoisin sauce for drizzling (optional)

Instructions
 

Prepare the Tofu:

    - Cut the press tofu into thick strips, about ½ inch wide.

      - In a bowl, whisk together peanut butter, soy sauce, sesame oil, maple syrup, lime juice, minced garlic, ground ginger, and red curry paste (if using).

        - Add the tofu strips to the marinade and let them soak for at least 30 minutes (or overnight in the fridge for better flavor).

          Grill or Bake the Tofu:

            - Preheat a grill or oven to 400°F (200°C).

              - If grilling, thread the marinated tofu strips onto wooden skewers. Grill for about 3-4 minutes on each side until slightly charred and heated through.

                - If baking, place the tofu on a lined baking sheet and bake for about 20-25 minutes, flipping halfway through, until golden and firm.

                  Make the Rainbow Slaw:

                    - In a large mixing bowl, combine shredded red cabbage, grated carrots, thinly sliced bell peppers, julienned cucumber, chopped cilantro, and green onions.

                      - In a separate small bowl, mix lime juice, rice vinegar, sesame seeds, salt, and pepper. Pour this dressing over the slaw and toss gently until all veggies are coated.

                        Assemble the Wraps:

                          - Lay out a lettuce leaf on a flat surface. Place a few spoonfuls of the rainbow slaw in the center.

                            - Add 2-3 skewersworth of grilled tofu on top of the slaw.

                              - Drizzle with extra peanut sauce or hoisin sauce if desired.

                                - Fold the sides of the lettuce over the filling and then roll from the bottom up to create a wrap.

                                  Serve:

                                    - Arrange wraps on a platter and serve immediately with additional sauce for dipping.

                                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings