• 300g firm tofu, dried well between kitchen paper
• 200g red cabbage shredded
• 1 pointy red (romano) 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 soy
• 2 tsp cider vinger
• 1 tablespoon maple syrup
• Pinch chilli flakes

1. Preheat the oven to 200c.
2. Mix all of the ingredients for the marinade together and set aside.
3. 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.
4. Place in the preheated oven to bake for 20 minutes until bubbling and crispy at the edges.
5. 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.
6. 3 minutes before the tofu cooking time is up, place the wraps in the oven to warm through.
7. Spread a teaspoon of the remaining marinade in the centre 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.