Marinated Tofu & Avocado-Lime Slaw Wraps

• Vegetarian

• Produce

  • 1/2 Avocado, large ripe
  • 1/2 Carrot
  • 1 Cilantro
  • 1/2 small clove Garlic
  • 2 stalks Green onion
  • 1 Green onion
  • 1 Jalapeno
  • 1 Lime, Juice of
  • 1 Red bell pepper
  • 1/4 cup Spinach, loosely-packed

• Refrigerated

  • 1 block Tofu, extra-firm thin

• Condiments

  • 3 tbsp Avocado-lime sauce
  • 1/2 bottle Pulo's lemongrass atsuete marinade
  • 2 tbsp Soy sauce, light
  • 1/3 cup Vegan mayo

• Baking & Spices

  • 1 Black pepper
  • 1 Salt
  • 1 pinch Salt

• Bread & Baked Goods

  • 3 medium large pieces Naan

• Deli

  • 2 cups Bagged coleslaw

• Liquids

  • 1/3 cup Water

Found on ilovevegan.com

Description

Ingredients

• ½ bottle Pulos Lemongrass Atsuete Marinade
• 2 tbsp light soy sauce
• 1 block extra-firm tofu, cut into thin ¼ triangle steaks
• ⅓ cup vegan mayo
• ½ large ripe avocado
• juice of ½ lime
• ½ small clove garlic
• 2 stalks green onion
• ⅓ cup water
• ¼ cup spinach, loosely packed
• salt, to taste
• black pepper, to taste
• 2 cups bagged coleslaw
• ½ carrot, peeled and coarsely grated
• approx. 3 tbsp of Avocado-Lime sauce
• juice of ½ lime
• pinch salt, to taste
• 3 medium-large pieces naan, warmed
• cilantro (optional)
• green onion, chopped (optional)
• red bell pepper, thin sliced (optional)
• jalapeño, thin sliced (optional)

Directions

• Cut tofu into ¼ thick slices. They can be cut into rectangles or triangles, just make sure they are a reasonably large size.
• Combine ½ a bottle of Pulos Lemongrass Atsuete marinade with 2 tbsp light soy sauce. Pour ⅓ of the marinade into the bottom of a shallow dish, layer the tofu into the container and cover with the rest of the marinade. Marinate in fridge for at least 4 hours or overnight.
• Preheat ½ tbsp of neutral vegetable oil (olive, canola, etc.) in a large non-stick skillet, over medium high heat. Dab off most of the marinade (to prevent burning) and pan-fry in oil until browned and crisp. Flip, and brown the other side.
• For extra flavourful tofu (recommended): Toss the tofu back into the leftover marinade and then transfer it back into the pan, toss gently and cook until the tofu is coated in a thick glaze. Set aside.
• Combine all ingredients in a blender and blend until smooth. Taste and adjust salt, pepper, and lime juice to suit your preference.
• Mix slaw and coarsley grated carrots with 3 tbsp of dressing, lime juice, and a pinch of salt.
• Warm naan in microwave for 15-30 seconds, so its just warm and easy to fold. Layer about ⅓ of the slaw down the center of a piece of naan, top with ⅓ of the marinated tofu, top with a drizzle of dressing, add any extra toppings you like (cilantro, green onion, red bell pepper, or sliced jalapeño.) Fold in both sides of the naan and secure with a toothpick if necessary. Enjoy!