Tofu Rice Wraps with Peanut Sauce

Ingredients:
1 cup baby kale
1 cup carrots, shredded
1 cup shredded cabbage
1 package (1lb) Extra firm tofu-sliced
12 rice paper sheets (brown rice)


Instructions:
1. Prep the veggies first. Shred carrots & cabbage and cut baby kale into smaller pieces if necessary.

2. Press the tofu to get some water out of it. You can do this by just gently squeezing the block of tofu in a kitchen towel or paper towel. Then cut it into thin slices.

3. Next, prepare the peanut sauce, the recipe is below.

4. When you’re ready to put the wraps together, you will need to follow the directions on the rice paper package, they’re very specific. You’ll need a bowl of warm water for this step.

5. Once rice paper is ready, lay it on a flat surface and add in the ingredients toward the bottom of the rice paper. Just add a little bit of each ingredient so you don’t overstuff, and it doesn’t break when you wrap it.

6. Next wrap each side in, then roll up starting from the bottom. Don’t worry how they look, it can be a bit frustrating.

Makes about 6 wraps.

Peanut Sauce

Ingredients:
1/2 cup peanut butter
1 tsp maple syrup
1 tsp chili powder
1.5 inch ginger
3 cloves garlic
3/4 cup water
1 tbs tamari
1/4 tsp salt


Instructions:
1. Add all ingredients to a blender and blend until silky smooth.

2. Taste and adjust to your preference if you prefer more spice (chili powder) or salt (tamari) or sweet (maple syrup).


*Store extra in the fridge in a glass airtight container, you’ll have extra which can be used as a salad dressing or for buddha bowls!

*I recommend doubling the brown rice wrap so it doesn’t fall apart & it’s more satiating.