Teriyaki Tofu Asian Wraps


  • 1 cup shredded purple cabbage
  • ½ cup shredded carrots
  • 1 package firm or extra firm tofu(sliced into long slabs)
  • ¼ cup Keli’s Teriyaki Sauce
  • ½ cup cashews
  • green onions, diagonally cut into 1-inch pieces
  • 4 (8 inch) flour tortillas, warmed


  • Combine cabbage and carrots in bowl, set aside.
  • Heat a large, coated skillet with 2 teaspoons of sesame oil until hot.
  • On medium heat, fry the tofu for about 5 minutes on each side or until slightly brown.
  • Add cashews, green onions, and sauce; continue cooking 1 to 2 minutes or until heated through.
  • Place ¼ tofu mixture onto each tortilla; top with ¼ cabbage mixture. Fold 2 opposite sides of tortilla over filling. Start at open end, roll up tightly to enclose filling.