Ingredients:
Butter lettuce
red cabbage, julienne
radishes, julienne
celery, julienne
apple, julienne
cucumbers, julienne
carrots, julienne
Sauce:
2 tbsp chunky peanut butter
1 tsp molasses
1/2 tsp rice vinegar
1/2 tsp soy sauce
1 tsp ginger juice
1 clove garlic, diced finely
1 tsp sriracha sauce
1 tsp sesame seed oil
Directions: Mix well.
Tofu:
1 firm tofu brick, drained well, squooshed, cut into 1 inch cubes
Marinade: Mixture of ketchup, sriracha, and dhana jeera (cumin coriander powder).
Directions: Cook tofu on skillet until brown on each side. Then soak in marinade for at least 30 min. Then bake in 350 F oven for 20 min. Desired tofu texture is dry. Bake until marinade has dried sufficiently that tofu can be eaten with fingers without making a mess.
Noodles:
1 package super thin rice cellophane noodles
Directions: break off a bit, soak in boiling water for 1 min, then drain and enjoy.
Putting it all together:
Lay flat butter lettuce leaf. Top with veggies. Top with noodles. Top with sauce. Top with tofu. Roll like a burrito and enjoy! 🙂
This is a Swati Original Recipe. It was mildly inspired by the dish at Cheesecake Factory. This is not a copy of that recipe, however, it is just how the recipe evolved with our personal family preferences.
Make It For Me Now 
This sounds so yummy! 🙂
It really is – I like it more than eating salads, and somehow it’s more filling. (There’s a new diet book that says if you eat things slowly, even if you eat the same amount, you will lose weight – I think the wrap style forces you to eat slowly, so you digest more of the nutrients, and your body by working for a longer time to digest the food just naturally burns more fat).