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Thai Coconut Wrap
3 servings

[ INGREDIENTS ]

Coconut Oil
Extra Firm Tofu
Red Bell Pepper
Carrot
Cabbage
Salt
Black Pepper
Drew’s Organic Thai Coconut Sesame Dressing
Wraps

GARNISHES

Green Onion
Fresh Cilantro

[ INSTRUCTIONS ]

1. Press :
   
   1/2 Package ( 14 Ounces ) Extra Firm Tofu; ¹
   and cut into thin long slices.
2. Heat your grill pan on medium to high heat. ²
3. Once hot, add :
   
   1 Teaspoon Coconut Oil;
4. Lay your tofu on the pan and grill for 3 minutes.
5. Flip tofu and grill for an additional 3 minutes.
6. Set tofu aside.
7. In a large bowl combine :
   
   1/2 Cup Red Bell Pepper, Chopped;
   1 Large Carrot, Julienne;
   3/4 Cup Cabbage, Shredded;
   1/8 Teaspoon Salt;
   1/8 Teaspoon Black Pepper;
   1/4 Cup Drew’s Organic Thai Coconut Sesame Dressing;
   and toss.
8. Assemble your wraps.
9. Lay the tofu down first and add the cabbage mix on top.
10. You can use string to tie the wrap together or just eat it as is.
11. Garnish with : ³
    
    Green Onion, Chopped;
    Fresh Cilantro, Chopped;.
12. Drizzle with additional dressing and eat!
13. Leftovers will last wrapped up in the refrigerator for 1 day.

[ NOTE ]

¹ Wrap the block of tofu in a clean tea towel then put it on a large plate with a lip. Put something heavy such as a frying pan on top, weigh it down further with cans and jars, and leave for 30 mins. The tofu will be about two-thirds its original thickness.

² Don’t have a grill pan? Bake the pressed tofu instead. Preheat the oven to 400 F or 205 C. Coat a baking pan with the coconut oil and evenly lay the tofu on the pan. Bake for 30 minutes and add it to your wrap.

³ Substitute any of the vegetables for ones that you have in your refrigerator.

::: View the original recipe for Thai Coconut Wrap at itsallgoodvegan.com