Upon leaving hot yoga class today, I am inspired to go buy tons of produce and make some amazing food. My favorite meal post-workout is a huge salad and my husband’s favorite is a wrap, since we gave up bread for the most part. The perfect compromise is a salad that can be a wrap.
Originally, I got the recipe from my mom. My mother is amazing cook and the quintessential image of her from my childhood is her entering the dining room during a dinner party with a bananas foster or baked Alaska–both flaming in full 80s fashion, of course. She made the Asian Kale Slaw from Once Upon a Chef a few years ago and I just loved it. Usually I double the recipe and save leftovers for wraps the next day, or two…I literally will never get sick of this salad.
So the recipe from Once Upon a Chef is pretty much perfect-I love the carrots and red cabbage. However, it wasn’t on hand in my kitchen today and my husband and I came back from the gym so hungry. I was craving protein and fat after yoga and I thought Peanut Tofu was the best thing I had ever heard of in that moment.
I was way too hungry to head out to the store and buy ingredients, so sans cabbage and carrots had to be good enough! It actually probably worked out better. The Ezekiel tortillas are kind of brittle and a bunch of cabbage and carrots would probably have ripped them apart.
Typically, I do this recipe as a wrap on Day #2, after the salad leftovers have been dressed overnight in the fridge. That gives the crunchy carrots, cabbage, and kale a chance to mellow and soften.
Thai Peanut Kale Wrap (serves 2): Ingredients
2 Tablespoons Olive Oil
10 Oz Block of organic tofu (I like Wildwood High Protein for this recipe, or a drained super firm would work as well)
1 red pepper, cut in julienne
3 spears of kale, torn into bite-size pieces
1 teaspoon each: Black and White Sesame seeds
1 Tablespoon Sunflower Seeds
2 Tortilla Wraps
1 Tablespoon each: Sugar Free Peanut Butter, Rice Vinegar
Juice of one lime
1 Teaspoon each: Soy Sauce, Toasted Sesame Oil, Powdered Ginger, Sriracha
A pinch Garlic Powder
Thai Peanut Kale Wrap: Cooking Method
Add 2 Olive Oil to small frying pan and head on medium heat
Cut tofu into strips, about 12 strips per 10 Oz Tofu
Add tofu to pan and cook about 3 minutes on each side
Add marinade ingredients together and whisk
Remove tofu from pan and set on paper towels to remove some oil
Allow oil in skillet to cool for a few minutes, then whisking it into the marinade (if its too hot it will spit when oil and water meet)
Heat wraps over stove flame for a few seconds on each side, or in a skillet for a minute on each side
Assemble wrap. Sprinkle with Sesame seeds and sunflower seeds and marinade and extra Sriracha to taste
Roll it up, Wrap it up, Eat it up!
Roasted Carrots (Serves 2)
Cut one bunch of carrots(I used rainbow carrots) into 1/3s lengthwise, and then halves and then 1/3s again (they be about the size and shape of french fries)
Toss in Olive oil and Salt and Pepper and whatever herbs you prefer (I used Sriracha Powder seasoning and Paprika)
Spread on a sheet pan covered in parchment paper in a 400′ over for about 30 minutes