Thai Tofu Wrap

By Facebook fan demand (how cool is it that I have fans), here are the wraps that were devoured by friends. What you will need:

6 whole wheat tortillas

Vegenaise

Fresh baby spinach

1 package extra-firm tofu

1/3 cup natural peanut butter

4 tsp Bragg liquid aminos

1 TBS fresh lime juice

1/8 tsp garlic powder

1 tsp Tabasco or other hot sauce

1/4 cup chopped red bell pepper

1/4 cup thinly sliced green onions, into circles

1/4 cup chopped fresh cilantro

To make the filling: Set the tofu to drain for at least 10 minutes. In a medium bowl, mix the peanut butter, liquid aminos, lime juice, garlic powder, and Tabasco until a sauce. Place the tofu in the same bowl and mash with a fork until the chunkiness you desire and is mixed with the sauce. Add the red bell pepper, green onions, cilantro, and stir.

The filling is ready, but I have found that if placed in the fridge at least overnight, the flavors mix very nicely.

To make the wraps: Place the tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 30 seconds. This will allow you to peel apart the tortillas without tearing. Take one tortilla and place a layer of vegenaise on top followed by a layer of flat baby spinach. Down the middle of the tortilla, add a heap of filling and roll the tortilla into a wrap. Repeat until out of filling.

Makes 6 wraps. If taking to a party, cut each wrap into thirds and add a toothpick to each piece to keep in place. I never have left overs. Enjoy!