These delicious vegan wraps have the flavors of spring rolls but with the easy portability of wraps. Prepare the sauce separately and dip your tofu wrap into spicy peanut sauce with every bite.
I am all about a meal of appetizers.
At any time, you can find a hodgepodge of them in my freezer and pantry – vegetable potstickers, pakora, stuffed grape leaves, truffled Marcona almonds, and rice paper sheets.
In my refrigerator, you’ll find a wall of tiny little jars with chutneys and sauces for dipping. Different kinds of mustard, all manner of relishes and pickles, tapenades, and a variety of olives.
Spring roll-inspired vegan wraps with peanut sauce
I can happily make a meal of finger foods. But sometimes you need something a bit more portable, sizable, and filling.
That’s when I enjoy spring roll-inspired vegan wraps.
These vegan wraps have all of the flavors I love in a spring roll appetizer, but with the easy portability of a whole wheat wrap. (Rice paper rolls are lovely, but they are more delicate, prone to stickiness, and drying out.)
The wrap is stuffed with baked lime tofu, lettuce, and thin strips of raw vegetables – carrots, red bell pepper, and cucumber. It’s dotted with chopped peanuts and cilantro leaves and rolled up in a whole wheat tortilla.
On the side is a creamy sauce that keeps the flavor front and center on your tongue.
Bake the tofu planks ahead of time. And a wrap is a quick afternoon lunch at home.
Or make all 4 vegan wraps on a Sunday, pack the sauce separately in a stainless steel container, and you’re ready to grab and go for lunch throughout the week.
And by the way, the tofu planks are a great little snack cold from the refrigerator when you need just a little something to tide you over or as a quick and substantive salad topping.
Spring Roll Wraps with Spicy Peanut Sauce
Lime Baked Tofu
Spring Roll Wraps
- 4 whole wheat tortillas
- 4 large leaves of green leaf lettuce or romaine
- 1 carrot cut into thin sticks
- 1/2 cucumber cut into thin sticks
- 1/2 red bell pepper cut into thin strips
- 1/4 cup fresh cilantro leaves lightly chopped
- 1/4 cup peanuts roughly chopped
To make Lime Baked Tofu
- Preheat oven to 400 degrees. In an 8 x 8 inch glass baking dish, drizzle the extra virgin olive oil and tamari. Tilt the baking dish from side to side to evenly distribute the liquid. Toss the tofu planks in the liquid and spread them evenly across the baking dish.
- Bake the tofu planks for 20 minutes. Remove from oven, turn the planks over, and sprinkle them with the lime juice. Return the planks to the oven and bake for 15 minutes longer.
- The tofu can be used hot or cold in the wraps. Either use them immediately in the wraps or put them in a covered container in the refrigerator. The refrigerated tofu will develop an even firmer texture as it cools.
To make Spring Roll Wraps
- (Optional) For easiest wrapping, quickly warm the tortillas one by one in a dry skillet at a medium heat or in the microwave for about 30 seconds.
- Place one large green leaf lettuce or romaine leaf on each tortilla. On top of the leaves, add a small handful each of carrot sticks, cucumber sticks, red bell pepper strips, cilantro, peanuts, and tofu planks. Roll the wraps like a burrito and serve with spicy peanut sauce.
To make Spicy Peanut Sauce
- In a small bowl, use a fork to combine peanut butter, tamari, brown rice vinegar, hot sauce, and water until it is fully combined and has the texture of a creamy sauce. Thickness of peanut butter varies, and so if your sauce is too thick and pasty, add another teaspoon of water. If it's too thin, add another teaspoon of peanut butter. Add the garlic and ginger powder and fully combine. Serve in small sauce dishes, so that every person has a personalized dipping sauce for her/his wrap.
- Keep any extra sauce in a covered container in the refrigerator. It will continue to thicken as it cools. Add a teaspoon of water, if needed, after refrigeration.