Vegetarian.
Preheat oven to 425.
Cut tofu into sliced. Place on parchment lined sheet and spinkle with salt. Bake 20 minutes.
Make the peanut sauce, blending everything in a food processor.
Prep the veggies: cut into thin slices and place them on a tray or plate.
Heat the refried beans, whisking in 2-4 tablespoons water with a fork to loosen them. Add a spoonful of garlic chili paste, Sambal Olek, or a squirt of sriracha to taste, to pep them up a bit. Keep them warm.
Assemble: Spoon some of the warm beans onto the tortilla creating a base, add rice, then tofu and veggies and herbs. Spoon some peanut sauce over top, and optional peanuts or peanut chili crunch, and wrap up tightly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (474g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 809 | ||
Calories from Fat: 358 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.7g | 53 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 18.9g | ||
Polyunsanturated Fat 12.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1127.8mg | 39 % | |
Potassium 1379.5mg | 36 % | |
Total Carbohydrate 95.6g | 28 % | |
Dietary Fiber 17.7g | 71 % | |
Sugars, other 77.9g | ||
Protein 21.1g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 809
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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