• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Golden Tofu Wrap with Warm Asian Slaw

  • Recipe Submitted by on

Category: Sandwiches, Low Fat, Salads

 Ingredients List

  • 1 tb Peanut oil
  • 1 lb Low-fat extra-firm tofu OR
  • -firm; drained and cut into
  • -1-inch cubes, blotted dry
  • 2 md Garlic cloves; minced
  • 1 sm Jalapeno OR other fresh
  • -chile; stemmed seeded if
  • -desired, minced
  • 1 1/2 lb Red cabbage; shredded as
  • -directed
  • 2 tb Rice wine vinegar
  • 2 tb Soy sauce
  • 2 tb Minced fresh cilantro leaves
  • 4 lg Whole-wheat tortillas;
  • -(12-inch)


INTRO: Golden brown pieces of sauteed tofu are a good foil for a cabbage
slaw with Asian seasonings. Serve any extra slaw on the side. For less
heat, remove the seeds from the Chile before mincing.

1. Prepare the cabbage. Remove tough outer leaves; quarter. Trim: remove
tough white stem/parts. Slice crosswise into very thin strips.

2. Heat 1 tablespoon oil until almost smoking in large nonstick skillet set
over medium-high heat. Add tofu and cook, turning pieces every minute or
so, until golden brown, about 5 minutes. Transfer tofu to medium bowl.

3. Add garlic and jalapeno to empty skillet and stir-fry over high heat
until fragrant, about 20 seconds. Add cabbage and stir-fry until slightly
wilted, about 2 minutes. Add vinegar and soy sauce, cover, and cook until
cabbage is crisp-tender, about 5 minutes. Stir in cilantro and remove pan
from heat. Allow slaw to cool slightly.

4. Meanwhile, heat each tortilla until warm in clean skillet set over
medium heat. Lay tortillas flat on work surface. Spread about 3/4 cup slaw
down center of each and top with several pieces of tofu. Roll up, tucking
sides toward center to form bundle. Slice each roll in half and serve

PER SERVING: 200 calories, 25 percent from fat. 14g protein, 6g fat, 32g
carbs, 6g fiber, 672 mg sodium. Good source vitamin C.

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