These soy-ginger tofu and beet wraps come together in less than 15 minutes and make your mouth a very happy camper!
I originally made this recipe as a filling for steamed dumplings and LOVED them. However, the leftovers got a bit soggy and I didn’t want to just throw away perfectly good food. So I got resourceful and put all of the filling back into a bowl and threw out the soggy wonton wrappers. Then for lunch, I put a couple spoonfuls of the mixture in a multigrain Flatout Flatbread Wrap (I’m obsessed with these!) along with some leftover peanut sauce from another meal and oh my word. I was in flavor heaven.
If you’re a texture person like Bry who needs some sort of crunch whenever he eats, I recommend adding extra slaw or raw vegetables. But for me, I liked these wraps with just the beet and tofu filling and peanut sauce. Word of warning, although you will do your best to get extra moisture out of the beets and tofu, you will still want to store the leftover mixture separate from the wraps. This also means that if you’re packing these for lunch, pack the filling mixture and wrap separately then combine at lunch time.
Not a beet fan? Still give these a try! Because the beets are shredded and tossed with plenty of aromatics, they don’t have an earthy flavor at all.
Happy Wednesday! The week before a long weekend always seems a little less long knowing that there are four days of relaxing, going out to eat, and being with friends and family on the way.
So here’s a toast to making it through the rest of the week with these soy-ginger tofu and beet wraps to keep you energized!
Soy-Ginger Tofu and Beet Wraps
- 1 block extra firm tofu drained and pressed
- 4 small beets peeled
- 1 clove garlic minced
- 1-2 tablespoons freshly grated ginger depending on how strong you want the ginger flavor
- ½ cup slaw I used one with Brussels sprouts, carrots, and cabbage; just vegetables no dressing
- 2 tablespoons reduced sodium soy sauce
- 2 tsp canola oil
- 4 Flatout Flatbread Wraps or 1 package of wonton wrappers
- Optional: additional slaw or fresh vegetables for added crunch if making a wrap
- 1/2 cup natural peanut butter
- 1/2 cup hot water
- 1 tablespoon brown sugar
- 1 tsp apple cider vinegar
- 1 clove garlic minced
- 1-2 tsp grated fresh ginger
- Pinch red pepper flakes
- Using a food processor or cheese grater, grate peeled beets. Place in medium-sized mixing bowl. Using a paper towel, squeeze the beets to get some of the moisture out. You may want cleaning gloves to avoid purple hands.
- Next, crumble drained and pressed tofu and add into bowl with beets. Add in slaw and soy sauce, mix to combine. Set aside.
- In a medium saucepan, place canola oil, ginger, and garlic and heat over medium-high for 1 minute or until garlic is fragrant.
- Add beet mixture to saucepan and cook for 5 minutes or until heated through. Remove saucepan from heat.
- Next, prepare peanut sauce by whisking together water and peanut butter until smooth. Whisk in remaining ingredients and set aside.
- To make the wraps, simply place a few spoonful’s of the beet and tofu mixture in the middle along with leftover slaw or any additional vegetables for crunch (optional). Drizzle over peanut sauce, fold up and enjoy! If packing for lunch, I recommend packing the tofu and beet filling separate as it will make your wrap quite soggy by lunchtime. Note: you may have extra peanut sauce leftover; it stays good in the fridge for 7-10 days.
Love peanut sauce? Check out some of my other recipes featuring this addicting condiment: