Nov
10
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Malina Kaija
AHAA LIVING TEAM

Ginger Tofu Nori Wraps

I’m a big proponent of simple, tasty food, that is easy on the wallet and fuels the bod with the good stuff.

These wraps are simple to make and chock-full of iron, protein and immune/metabolism boosting goodies like ginger, chilies and garlic. I love these as a quick lunch or after training, as they cover all my macro nutrient needs and leave me feeling charged for the day.

Happy wrappin’!

Ginger_Tofu_Nori_WrapsINGREDIENTS:

  • 400 grams organic, firm tofu – cut into cubes (if you can find sprouted, even better)
  • 2 cloves chopped garlic
  • Juice of one lime
  • 2 tablespoons fresh, chopped ginger
  • 1.5 tablespoons pure maple syrup
  • 1-2 tablespoons of gluten free soy sauce OR Braggs Liquid Aminos
  • 1-2 tablespoons coconut, grapeseed, or extra virgin olive oil
  • Roasted nori sheets
  • 1 cup rice (I prefer basmati or jasmine)
  • pinch of salt (for rice)
  • 1/2 cup chopped cilantro for garnish
  • OPTIONAL: 1-2 bird’s eye chilies for some heat

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HOW-TO:

  1. Cook rice*
  2. Heat oil in pan on medium heat, then add ginger and chillies, until softened.
  3. Toss in tofu and sauté until golden.
  4. Add garlic, lime juice, maple syrup, and soy sauce; cook until sauce is slightly caramelized and tofu is nicely coated.
  5. Lay out ingredients and assemble wraps!

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*STOVE-TOP RICE:

  1. Rinse rice under cold water until water runs clear.
  2. Add rice, 1 3/4 cups cold water to pot.
  3. Add pinch of salt and 1/2 tablespoon of coconut/olive oil.
  4. Bring pot to boil, UNCOVERED.
  5. Turn off heat, leaving pot on warm burner; cover pot tightly, and let stand covered for 15-20 minutes.
  6. Fork fluff and enjoy.

You can upgrade these ginger tofu nori wraps by adding avocado, sprouts or your favourite greens!

 

 

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