This Asian-inspired sandwich is equally good in wraps. Use organic tofu to avoid genetically modified soy.
1 block firm tofu3 Tbsp (45 mL) plus 2 tsp (10 mL) tamari or sodium-reduced soy sauce, divided 2 Tbsp (30 mL) rice vinegar1 Tbsp (15 mL) sesame oilJuice of 1 1/2 limes1/2 cup (125 mL) unsalted roasted peanuts1/2 cup (125 mL) light coconut milk1 tsp (5 mL) red chili flakes1 tsp (5 mL) grated fresh ginger1 medium carrot, peeled and shredded1/2 head bok choy, thinly sliced4 - 100% whole grain pitas, sliced in half
Slice tofu lengthwise into 4 equal-sized pieces. Cut each piece into 1/2 in (1 cm) matchsticks. Place in large container.
In bowl, whisk together 3 Tbsp (45 mL) tamari, rice vinegar, sesame oil, and juice of 1 lime. Pour over tofu, toss to coat, and marinate in refrigerator for at least 2 hours.
In blender or food processor, mix together peanuts, coconut milk, chili flakes, ginger, remaining tamari, and remaining lime juice until well combined, but making sure some peanut bits remain.
Stuff each pita half with tofu slices, shredded carrot, and bok choy. Drizzle in peanut sauce.
Serves 4.
Each serving contains: 328 calories; 17 g protein; 19 g total fat (3 g sat. fat, 0 g trans fat); 27 g carbohydrates; 5 g fibre; 695 mg sodium
source: "The Humble Sandwich", alive #347, September 2011