Tofu Rice Wraps with Hemp-Garlic Sauce
  • 1/4cup hulled hemp seeds
  • 3tablespoons fresh lemon juice
  • 1 clove garlic
  • 1/4teaspoon salt
  • 4tablespoons chopped fresh cilantro
  • 1(14-ounce) package firm organic tofu (not silken), drained and patted dry
  • 1teaspoon ground cumin
  • 1/4teaspoon salt
  • 1/4teaspoon pepper
  • Coconut oil, for sauteing
  • 8 large rice wraps
  • 8 whole lettuce leavesroughly 4×3-inch pieces
  • 2 carrots, shredded
  • 1/2cup thinly sliced red onion
  1. In a blender or food processor, combine hemp seeds, lemon juice, garlic, salt, and cilantro. Blend until smooth, adding a tablespoon of water if necessary to liquefy.
  2. Cut tofu lengthwise into four 1/2-inch-thick pieces. Then cut each piece in half lengthwise, to yield eight 4×1/2-inch pieces. Season tofu on both sides with ground cumin, plus salt and pepper to taste. Heat a nonstick griddle or frying pan to medium-high heat with enough coconut oil to cover pan bottom. Sauté tofu until golden brown.
  3. Soak rice wraps in water for 20–30 seconds to soften.
  4. To assemble wraps: Place a softened rice wrap on a cutting board. Layer with lettuce leaf, shredded carrots, a few onion slices, and one piece tofu in center. Drizzle with hemp-garlic sauce. Fold in the sides of the rice wrap, and then the bottom. Roll to the top so all ingredients are tightly secured inside wrap. Repeat with remaining ingredients. Serve cold.
Recipe Notes
Nutrition Facts
Tofu Rice Wraps with Hemp-Garlic Sauce
Amount Per Serving
Calories 138 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 142mg 6%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 138 cal, 5g fat (2g mono, 2g poly, 2g sat), 0mg chol, 7g protein, 15g carb, 1g fiber, 142mg sodium