I’m obsessed with these cabbage wraps not only because I think they’re so beautiful, but because they’re incredibly tasty and satisfying. I attribute that in large part to the peanut dipping sauce which is salty, packed with flavor and such a treat. They’re delicious…that’s really what you need to know!
In addition to being wildly yummy, these wraps are loaded with cancer fighting antioxidants and vitamins. The rainbow of colored vegetables ensures that you’ll receive a huge boost of nutrition with every bite! Cabbage is anti-inflammatory, carrots and bell peppers are loaded with Vitamin C and cucumber rehydrates your body while giving you a boost of B Vitamins. Basically these are a brilliant way to treat your body kindly. I hope you love!
- 1 extra large Napa cabbage
- 1 large red bell pepper
- 2 large carrots
- 2 medium cucumbers
- 1 (12 oz) package extra firm tofu (always choose Organic tofu if possible!)
- 1 bunch of cilantro
- 1/2 cup crunchy peanut butter
- 2 tablespoons sesame oil
- 1 1/2 tablespoons GF low sodium tamari
- 1 teaspoon honey
- 2 cloves crushed garlic
- 1 lime
- 1/4 teaspoon red pepper flakes- adjust to heat preference!
- coconut oil
- Thoroughly coat grill pan in coconut oil.
- Drain tofu, slice in half and press with cloth until dry, squeezing out as much moisture as possible.
- Grill tofu 5 minutes on each side or until crispy.
- To create the peanut dipping sauce combine peanut butter, sesame oil, tamari, garlic, juice of 1 lime, honey, red pepper flakes. Mix well. Add water to achieve desired consistency and additional salt to taste.
- To prepare vegetables use a julienne peeler, creating vegetable noodles out of carrots and cucumbers.
- De-seed and cut bell pepper into match sticks.
- Wash and chop cilantro.
- Rinse and dry cabbage leaves cutting off the majority of white stalk.
- Layer tofu, bell pepper, carrots, cilantro and cucumber in cabbage leaves and roll up!
- Use peanut sauce or toothpicks to secure leaves if necessary.