Tofu Rice Wraps With Hemp-Garlic Sauce

The tahini-like sauce, made with hemp seeds instead of sesame, ties the flavors together in these Tofu Rice Wraps With Hemp-Garlic Sauce.

HERB

1/4 cup hulled hemp seeds
3 tablespoons fresh lemon juice
1 clove garlic
1/4 teaspoon salt
4 tablespoons chopped fresh cilantro
Wraps
1 (14-ounce) package firm organic tofu (not silken), drained and patted dry
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Coconut oil, for sauteing
8 large rice wraps
8 whole lettuce leaves (roughly 4x3-inch pieces)
2 carrots, shredded
1/2 cup thinly sliced red onion

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.
Cut tofu lengthwise into four 1/2-inch-thick pieces. Then cut each piece in half lengthwise, to yield eight 4x1/2-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.
Soak rice wraps in water for 20–30 seconds to soften.
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.

This recipe first appeared here.

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