Spicy Vegan Tofu Wraps


  • Large non-stick skillet
  • Medium sauce pot for rice
  • Cutting board
  • Knife
  • Vegetable peeler
  • Grater
  • Measuring Cups and Spoons
  • Spatula
  • Spoon


  • Cook the brown rice, according to the package instructions.  
  • When it’s done, season the rice with some kosher salt and a drizzle of olive oil. 
  • Drain liquid from the tofu container. Then wrap tofu in a paper towel, place on a plate, and cover with a heavy object to press out additional liquid for 5 minutes or more. 
  • In a large non-stick skillet, heat the olive oil. Add the tofu and break into very small pieces with a spatula. Sauté for about 15 minutes, until brown. 
  • Add the frozen corn and stir for a few minutes until most of the liquid has cooked out of the tofu. Add the chili powder and cashew halves. Stir to combine. Add the soy sauce and hot sauce (optional) and stir until liquid is absorbed. Remove from heat. 
  • Meanwhile, peel and grate the carrots. Wash and dry the lettuce leaves. 
  • Using a sharp knife or a mandoline slicer, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle. 
  • To serve, place rice and tofu cashew mixture in lettuce leaf. Top with grated carrots and pickled radishes. Roll up the leaf and enjoy! 


Storage: Store in air-tight container in refrigerator for up to 3 days.  
Recipe adapted from A Couple Cooks