When I was recovering from my c-section, we had quite a few friends who were nice enough to bring us dinner so that I wouldn’t have to cook. Our friend Angela (the one who has an affection for gold) blessed us with some amazing wraps that I just had to get the recipe for. This week, I decided to make them for the first time. The patties that go into the wraps have a complex flavor and just a hint of spiciness. These would be perfect to make if you are having a vegan or vegetarian friend over for dinner, but they are hearty enough to satisfy any meat-lover as well.
recipe adapted from Vegan Planet
-1/2 C. chopped red onion
-1/2 C. seeded/chopped green bell pepper
-2 garlic cloves, chopped
-2 t. peeled, minced ginger
-1/2 C. dry roasted peanuts
-8 oz. extra firm tofu, drained, broken up
-3 T. peanut butter
-2 T. chopped fresh cilantro
-2 T. tamari
-1/2 t. asian chili paste
1/2 C. bread crumbs
-whole wheat lavash or pita bread
-peanut dipping sauce
1. Preheat oven to 350 degrees.
2. In a food processor, combine the red onion, bell pepper, garlic, ginger and peanuts. Blend, leaving some texture. Add the tofu, peanut butter, cilantro, tamari and chili paste. Pulse until well combined.
3. Shape mixture into patties and coat with the bread crumbs. Arrange the patties on a lightly oiled baking sheet and bake, turning once for 20-30 minutes until browned on both sides. The patties are VERY fragile and soft, so be careful when flipping them. If the patties break, don’t worry about it, they will still be great in the wrap!