Looking for a healthy lunch or dinner recipe? Make these Thai inspired Coconut Tofu Wraps. Packed with healthy veggies, grilled tofu, and Thai Coconut Sesame Dressing. This meal is vegan and can be made gluten-free by substituting the flour wrap for a gluten-free wrap.
For this recipe I used extra firm tofu. When I go shopping for my tofu, I prefer the extra firm or high protein version. Using extra firm tofu will help to hold its shape when cooking and grilling.
Before baking your tofu, you will need to press it for at least 20-30 minutes. You might be thinking why should I press my tofu before cooking? I like to refer to tofu as a sponge since it absorbs the liquids in which it is submerged in. When you buy your tofu it is already in water. So in order to get your tofu crispy, you will need to remove as much liquid as you can.
HOW TO GRILL YOUR TOFU
- Take the tofu out of the package and drain excess water. Rise the tofu and pat dry using a paper towel.
- Place the tofu on 2 paper towels or a clean kitchen towel and put it on a large plate.
- Add 2-3 heavy ceramic bowls on top of the tofu. The weight of the bowls will not squish or break the tofu but will simply just push the majority of the water out of the tofu. Let the tofu release the excess water for 20-30 minutes.
- Cut tofu into thin long slices. You can cut them in any shape you want. I just like cutting them into long slices so they fit in the wraps better.
- Place the grill pan on your stove. Heat your grill pan on medium to high heat. Once hot, spray the pan with oil and spread the tofu slices out evenly. Avoid stacking the tofu so they grill evenly.
- Lay your tofu on the pan and grill for 3 minutes. Flip tofu and grill for an additional 3 minutes.
I filled my Thai Coconut Tofu Wraps with tons of veggies. If you don’t have shredded cabbage, red bell peppers, or carrots you can just use what you have in your refrigerator. Some other vegetables that I would recommend using include:
- Spinach
- Lettuce
- Cucumbers
- Onions
- Broccoli
- Mushrooms
The list of possible vegetables can honestly go on and on. You can get creative when it comes to what you add to your wrap. If you don’t want to toss your vegetables in the sauce, drizzle the sauce on top of your wrap before eating it.
For the dressing I used Drew’s Organics Thai Coconut Sesame Dressing. I try to buy organic as much as possible so when I read that this dressing was not only organic but gluten-free and vegan I knew I had to try it! You can find this dressing at your local grocery or on their website.
These Thai Coconut Tofu Wrap are:
Healthy
Nourishing
Flavorful
Wholesome
Quick & Easy
Packed with Flavor
When you make this Thai Coconut Tofu Wrap I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan I can’t wait to see how you like it!
Thai Coconut Tofu Wrap
Packed with healthy veggies, grilled tofu and a tasty Thai Coconut Sesame Dressing. Such a simple and easy meal to make for lunch or dinner.
Ingredients
- ½ package of extra firm tofu, pressed with the water removed and cut into thin long slices.
- 3 medium wraps, I used multigrain pita wraps.
- ¼ cup Drew’s Organic Thai Coconut Sesame Dressing substitute for a Thai dressing.
- ½ cup red bell pepper, chopped
- 1 large carrot, julienne
- ¾ cup shredded cabbage
- â…› tsp salt
- â…› tsp pepper
- 1 tsp neutral oil, I used spray oil (this is for the grill pan).
Garnishes
- green onion, chopped
- fresh cilantro, chopped
- sesame seeds
Directions
- Heat your grill pan on medium – high heat. Once hot, spray your pan with oil. Lay your tofu on the pan and grill for 3 minutes. Flip tofu and grill for an additional 3 minutes. Set tofu aside.
- In a large bowl combine the red bell pepper, carrot, shredded cabbage, salt, pepper, Drew’s Organic Thai Coconut Sesame Dressing, and toss.
- Assemble your wraps. Lay the tofu down first and add the cabbage mix on top. You can use string to tie the wrap together or just eat it as is.
- Garnish with chopped green onions and fresh cilantro. Drizzle with additional dressing and eat!
- Leftovers will last wrapped up in the refrigerator for 1 day.
- Don’t have a grill pan? Bake your pressed tofu instead. Preheat your oven to 400 degrees F (204.4 C). Spray a baking pan with oil and evenly lay the tofu on the pan. Bake for 30 minutes and add it to your wrap.
- Substitute any of the vegetables for ones that you have in your refrigerator.
- Not a fan of tofu? Tempeh is a great substitute to use instead.
Yum! This looks delicious!