Name: Thai Tofu Pita Wraps with Red Curry Hummus and Peanut Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 450-gram block firm tofu; 2 1/2 tablespoons reduced sodium tamari; 2 tablespoons freshly squeezed lime juice; 1 tablespoon grated or minced fresh ginger; 2 garlic cloves, minced; 1 tablespoon extra virgin olive oil; 1/2 tablespoon toasted sesame oil; 1 tablespoon maple syrup; 1 tablespoon rice vinegar; 1 tablespoon arrowroot starch; 1 medium zucchini, sliced into half moons; 5 cups cremini mushrooms, scrubbed with a damp cloth and sliced; 1 red bell pepper, seeded and diced into 1-inch pieces; 1 tablespoon extra virgin olive oil; Pinch each fine sea salt and freshly ground black pepper; 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed); 2 tablespoons Thai red curry paste (I used Thai kitchen brand- if yours is very spicy, use less to start with); 1/4 cup freshly squeezed lime juice; 3 tablespoons smooth natural peanut butter; 2 garlic cloves, minced; 2 tablespoons extra virgin olive oil or toasted sesame oil; 1/4-3/4 teaspoon fine sea salt, to taste; 2 teaspoons grated or minced ginger; 2 tablespoons water, plus more as needed; 1/4 cup smooth natural peanut butter; 1 tablespoon reduced sodium tamari, plus more to taste; 1/2 tablespoon maple syrup; 2 tablespoons freshly squeezed lime juice; 1 garlic clove, minced; 1 teaspoon ginger, grated or minced

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Thai Tofu Pita Wraps with Red Curry Hummus and Peanut Sauce: The ultimate protein-packed pita sandwich with a Thai twist! Ginger lime baked tofu, red curry hummus, pickled onions, roasted veggies, and spicy-sweet-salty peanut sauce piled high in pitas for the perfect handheld plant-based feast.

Happy Monday to you all! I do hope that you had a nice weekend. Being under another lockdown in Ontario isn’t the most ideal way to spend this month. However, on the bright side, I was able to enjoy some quality time with my mom as we went a couple of walks, and I made a few notable dinners: A white bean and pumpkin seed pesto dip and tofu sandwich on Saturday, which I enjoyed with a very good IPA; and breakfast sandwiches with this beet and quinoa salad on Sunday. I also made chocolate avocado pudding for dessert, and my mom made cowboy cookies. I know that I’m lacking social nourishment, but I think we are trying to make up for it through food nourishment in our household.

I am also just one assignment away from completing my degree now; I’ll be done exactly one week from today. It is an exciting time in that regard. I think I am going to celebrate my making a fancy cocktail from Half Baked Harvest and fajitas. 🙂 It’s been a long and winding road to get here, and I’m so happy I finally decided to finish it this year before any more time passed.

Well! That little life update took longer than expected! Now allow me to tell you all about these Thai Tofu Pita Wraps with Red Curry Hummus and Peanut Sauce. I came up with this recipe in the depths of winter, but I waited to share it with you until now because it is so fitting for this time of the year.

the details

Consisting of homemade Thai red curry peanut hummus, ginger, lime, and tamari-infused tofu, roasted vegetables, pickled onions, and peanut sauce, they are a delicious handheld meal for spring and summer. While they definitely have a few elements, I can promise you that they are worth the effort. If you are short on time, you can certainly omit the roasted vegetables and substitute grated carrots and thinly sliced red peppers, too!

ingredients you’ll need for these Thai tofu red curry hummus pitas

For the red curry hummus, you’ll need chickpeas, Thai red curry paste, lime juice, peanut butter, garlic, extra virgin olive oil or toasted sesame oil, sea salt, pepper, and fresh ginger.

For the tofu, you’ll need firm tofu, tamari, lime juice, fresh ginger, garlic, extra virgin olive oil, toasted sesame oil, maple syrup, rice vinegar, and arrowroot starch.

For the roasted vegetables, you’ll need zucchini, mushrooms, red pepper, extra virgin olive oil, sea salt, and pepper. (Any combination of vegetables will do, however- just make sure that you have about 7 cups of chopped veggies in total and that they are chopped in such a way that they will cook in the same amount of time- i.e. don’t mix big pieces of sweet potato with small pieces of zucchini on the same pan.)

For the peanut sauce, you’ll need peanut butter, tamari, lime juice, maple syrup, garlic, ginger, rice vinegar, and water to thin.

And pitas, of course! I also added some quick pickled onions for an extra flavour punch; you can find the directions on the recipe card if you’d like to make them, too. Kimchi is also delicious on these, though it is Korean, not Thai!

how to make Thai tofu red curry hummus pitas

Start by marinating the tofu: Dice the tofu into 1-inch cubes and place in an even layer in a rectangular baking dish. Whisk together the tamari, lime juice, ginger, garlic, oils, rice vinegar, maple syrup, and arrowroot. Pour over the tofu and turn over to coat. Cover and refrigerate for up to 8 hours, or at least 30 minutes. A few minutes before baking, preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Transfer the marinated tofu onto the baking sheet, in an even layer with some space in between each tofu cube. Reserve the marinade for drizzling over top in the final few minutes of baking, if desired.

Bake the tofu for 25-30 minutes, or until browed and crispy all over. (I drizzled most of the reserved marinade over top in the last five minutes of baking for ultra flavourful tofu!)

Make the roasted vegetables: Line a second baking sheet with parchment paper. Place the zucchini, mushrooms, and red pepper in a pile in the centre of the baking sheet and drizzle with the oil. Add a pinch of salt and pepper, toss to coat, and spread out in an even layer on the baking sheet. Roast for about 25 minutes, stirring halfway through.

Meanwhile, make the hummus and peanut sauce. To make the hummus, place the chickpeas, red curry paste, lime juice, peanut butter, garlic, oil, salt, pepper, ginger, and two tablespoons of water in a food processor fitted with the ‘S’ blade. Process until smooth, adding more water as needed. Transfer into an airtight container.

To make the peanut sauce, combine the peanut butter, tamari, maple syrup, lime juice, garlic, ginger, rice vinegar, and water in an upright blender and blend until smooth. You can also simply whisk it up in a bowl.

To serve, spread some red curry hummus on a pita. Top with some tofu, roasted vegetables, pickled red onion (if using), and peanut sauce. Fold over and enjoy!

tips and ingredient substitutions

To make these sandwiches nut-free, use tahini or sunflower seed butter in place of the peanut butter in the hummus and sauce.
To make them gluten-free, either use your favourite gluten-free pitas or tortillas, or serve these bowl-style with quinoa in place of the pitas.
The hummus and sauce can be made several days in advance to cut down on active prep time right before you eat.
You can any use julienned/grated raw veggies of your choice in place of the roasted vegetables.
The arrowroot in the tofu gives it a delectable crispy exterior, but don’t worry if you don’t have any- your tofu just won’t be as crispy.

more of my favourite tofu recipes

I hope that you love these Thai red curry hummus tofu pitas as much as I do! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made, and I also love sharing it to my Instagram stories!

Have a great start to your week, and enjoy! I’ll be back on Wednesday with a tahini chocolate treat.