Preparation 120 mins
Cooking 25 mins


Lemongrass Atsuete Marinated Tofu
  • ½ bottle Pulo’s Lemongrass Atsuete Marinade
  • 2 tbsp light soy sauce
  • 1 block extra-firm tofu, cut into thin ¼” triangle steaks
Creamy Avocado Lime Dressing
  • ⅓ cup vegan mayo
  • ½ large ripe avocado
  • juice of ½ lime
  • ½ small clove garlic
  • 2 stalks green onion
  • ⅓ cup water
  • ¼ cup spinach, loosely packed
  • salt, to taste
  • black pepper, to taste
Avocado Lime Slaw
  • 2 cups bagged coleslaw
  • ½ carrot, peeled and coarsely grated
  • approx. 3 tbsp of Avocado-Lime sauce
  • juice of ½ lime
  • pinch salt, to taste
To Serve
  • 3 medium-large pieces naan, warmed
  • cilantro (optional)
  • green onion, chopped (optional)
  • red bell pepper, thin sliced (optional)
  • jalapeño, thin sliced (optional)


Marinated Tofu
  1. Cut tofu into ¼” thick slices. They can be cut into rectangles or triangles, just make sure they are a reasonably large size.
  2. Combine ½ a bottle of Pulo’s Lemongrass Atsuete marinade with 2 tbsp light soy sauce. Pour ⅓ of the marinade into the bottom of a shallow dish, layer the tofu into the container and cover with the rest of the marinade. Marinate in fridge for at least 4 hours or overnight.
  3. Preheat ½ tbsp of neutral vegetable oil (olive, canola, etc.) in a large non-stick skillet, over medium high heat. Dab off most of the marinade (to prevent burning) and pan-fry in oil until browned and crisp. Flip, and brown the other side.
  4. For extra flavourful tofu (recommended): Toss the tofu back into the leftover marinade and then transfer it back into the pan, toss gently and cook until the tofu is coated in a thick glaze. Set aside.
Creamy Avocado Lime Dressing
  1. Combine all ingredients in a blender and blend until smooth. Taste and adjust salt, pepper, and lime juice to suit your preference.
Avocado Lime Slaw
  1. Mix slaw and coarsley grated carrots with 3 tbsp of dressing, lime juice, and a pinch of salt.
Assembling the wraps
  1. Warm naan in microwave for 15-30 seconds, so it’s just warm and easy to fold. Layer about ⅓ of the slaw down the center of a piece of naan, top with ⅓ of the marinated tofu, top with a drizzle of dressing, add any extra toppings you like (cilantro, green onion, red bell pepper, or sliced jalapeño.) Fold in both sides of the naan and secure with a toothpick if necessary. Enjoy!