Bulgogi Spiced Tofu Wraps With Kimchi Slaw Food
BUFFALO TOFU WRAP
One of the dining halls at my university is well known for their delicious weekly buffalo chicken wraps. It's become an event we call Buffalo Chicken Wednesday. I'm a vegetarian, so I would ask for everything but the chicken and order a veggie burger to put in instead. They must have caught on to this because they started offering buffalo tofu wraps along with the chicken. Here's my recipe for wraps that I make at home. Enjoy!
Provided by BB2011
Categories Lunch/Snacks
Time 15m
Yield 1 Wrap, 1 serving(s)
Number Of Ingredients 8
Steps:
- Cut the tofu into cubes and fry it until the outside is firm and crispy.
- Add the buffalo sauce to the tofu and fry for about a minute more.
- Lay out the wrap and spread the ranch or bleu cheese dressing in a circle in the middle.
- Place the lettuce and tomato in the center of the wrap.
- Put the buffalo tofu on top of the veggies.
- Sprinkle the cheese on top of the hot tofu.
- Add hot sauce if you like it spicy.
- Wrap it up and enjoy!
Nutrition Facts : Calories 368.9, Fat 30.3, SaturatedFat 9.5, Cholesterol 39.6, Sodium 533.3, Carbohydrate 9, Fiber 2.9, Sugar 4.3, Protein 18.9
BULGOGI-SPICED TOFU WRAPS WITH KIMCHI SLAW
This vegetarian bulgogi-spiced wrap recipe is big on taste with its beautiful blend of spices that perfectly complement the tofu and vegetables. It's really simple to make and so satisfying that it will keep your hunger wrapped up.
Provided by MyNutriCounter
Categories Wraps and Rolls Appetizers
Time 2h38m
Yield 6
Number Of Ingredients 16
Steps:
- Combine 3 tablespoons soy sauce, leek, onion, 2 tablespoons sesame oil, 1 1/2 tablespoons honey, and black pepper in a bowl. Whisk until fully combined. Add tofu and cover with plastic wrap. Marinate in the refrigerator at least 2 hours.
- Whisk 1 1/2 tablespoons honey, light soy sauce, 1 1/2 tablespoons sesame oil, and gochujang together in a bowl. Toss in cucumber, carrots, daikon, and scallions. Cover with plastic wrap and refrigerate slaw until ready to use.
- Preheat an outdoor grill to 465 degrees F (240 degrees C) and lightly oil the grate. Add the marinated tofu and grill until browned, about 4 minutes per side. Let cool; chop into 1x3-inch strips.
- Toss grilled tofu into the prepared slaw. Wrap in lettuce leaves.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 22.6 g, Fat 12.3 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 2 g, Sodium 635.5 mg, Sugar 13.4 g
BULGOGI-SPICED TOFU WRAPS WITH KIMCHI SLAW
This vegetarian wrap recipe is big on taste with it's beautiful blend of spices that perfectly complement the tofu and vegetables. It's really simple to make and so satisfying that it will keep your hunger wrapped up.
Provided by hello
Categories Free Of...
Time 2h10m
Yield 6 wraps
Number Of Ingredients 16
Steps:
- Combine all ingredients for the tofu marinade in a bowl. Whisk until fully combined.
- Cut tofu into 1 inch thick slices and allow to marinate for no less than 2 hours.
- While marinating prepare the slaw. Whisk all ingredients for the dressing. Toss in all chopped vegetables. Cover and refrigerate.
- Cook the tofu over a grill pre-heated to 240C/465F and cut into approximately 1"x3" strips.
- Toss chopped tofu with the prepared slaw.
- Serve with lettuce leaves for wrapping.
Nutrition Facts : Calories 221.3, Fat 10.8, SaturatedFat 1.9, Sodium 943.3, Carbohydrate 21, Fiber 5.3, Sugar 11.3, Protein 15.6
BULGOGI-SPICED TOFU WRAPS WITH KIMCHI SLAW
This vegetarian bulgogi-spiced wrap recipe is big on taste with its beautiful blend of spices that perfectly complement the tofu and vegetables. It's really simple to make and so satisfying that it will keep your hunger wrapped up.
Provided by MyNutriCounter
Categories Wraps and Rolls Appetizers
Time 2h38m
Yield 6
Number Of Ingredients 16
Steps:
- Combine 3 tablespoons soy sauce, leek, onion, 2 tablespoons sesame oil, 1 1/2 tablespoons honey, and black pepper in a bowl. Whisk until fully combined. Add tofu and cover with plastic wrap. Marinate in the refrigerator at least 2 hours.
- Whisk 1 1/2 tablespoons honey, light soy sauce, 1 1/2 tablespoons sesame oil, and gochujang together in a bowl. Toss in cucumber, carrots, daikon, and scallions. Cover with plastic wrap and refrigerate slaw until ready to use.
- Preheat an outdoor grill to 465 degrees F (240 degrees C) and lightly oil the grate. Add the marinated tofu and grill until browned, about 4 minutes per side. Let cool; chop into 1x3-inch strips.
- Toss grilled tofu into the prepared slaw. Wrap in lettuce leaves.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 22.6 g, Fat 12.3 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 2 g, Sodium 635.5 mg, Sugar 13.4 g
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