Wholegrain wrap: 1 large (60g), Tofu (extra-firm): 100g (3.5 oz), Cabbage (purple and green mix): 75g (3/4 cup, shredded), Carrots: 50g (1/2 cup, julienned), Bell pepper: 50g (1/2 cup, thinly sliced), Green onions: 20g (2 tbsp, chopped), Cilantro: 5g (1 tbsp, chopped), Sesame oil: 5ml (1 tsp), Rice vinegar: 10ml (2 tsp), Soy sauce (low-sodium): 5ml (1 tsp), Ginger: 3g (1/2 tsp, grated), Garlic: 3g (1 clove, minced), Sesame seeds: 5g (1 tsp), Sriracha: 5g (1 tsp, optional)
1. Prepare tofu: Slice 100g tofu into strips, marinate in 5ml soy sauce for 10 minutes. Grill or pan-fry until golden. 2. Make slaw: In a bowl, combine 75g shredded cabbage, 50g julienned carrots, 50g sliced bell pepper, 20g chopped green onions, and 5g chopped cilantro. 3. Make dressing: Whisk together 5ml sesame oil, 10ml rice vinegar, 3g grated ginger, 3g minced garlic, and 5g sriracha (if using). 4. Dress slaw: Toss vegetables with dressing. 5. Assemble wrap: Place grilled tofu on 60g wholegrain wrap, top with dressed slaw and 5g sesame seeds. 6. Finish: Roll tightly and slice in half diagonally.
