PEANUT BUTTER TOFU WRAPS

• 300g firm tofu, dried well between kitchen paper
• 200g red cabbage shredded
• 1 pointy red  pepper,
• 4 spring onions, white and light green parts shredded
• The juice of lime
• 4 flatbread wraps or tortillas
• A handful of mint leaves

For the peanut butter marinade

• 3 tablespoons Whole Earth Crunchy Peanut butter
• 1 tbsp coconut aminos
• 2 tsp apple cider vinegar
• Pinch chilli flakes

• Preheat the oven to 200C.
• Mix all of the ingredients for the marinade together and set aside.
• Slice the tofu in 2 cm strips and arrange snugly in a roasting dish before pouring over half of the marinade. Use a spatula to gently turn the tofu in the marinade.
• Place in the preheated oven to bake for 20 minutes until bubbling and crispy at the edges.
• While the tofu is cooking, toss the cabbage, pepper and spring onions in a bowl with the juice from the lime. Add a pinch of salt and toss again.
• 3 minutes before the tofu cooking time is up, place the wraps in the oven to warm through.
• Spread a teaspoon of the remaining marinade in the center of each wrap, add a handful of shredded veg and top with pieces of the baked tofu. Scatter over a few mint leaves and serve.