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Title: Thai Peanut Burger Wraps
Categories: Thai, Veggie burg
Yield: 4 Servings

1/2 c Red onion; chopped
1/2 c Green bell pepper; chopped
2 cl Garlic; minced
2 ts Fresh ginger; minced
1/2 c Unsalted peanuts;
- dry roasted, ground
8 oz Extra firm tofu;
- drained, pressed, mashed
3 tb Peanut butter
2 tb Fresh Thai basil or
- cilantro; chopped
2 tb Low-sodium tamari
1/2 ts Asian chili paste
Salt
1/2 c Dry bread crumbs
4 sm Lavash,
- soft flour tortillas,
- or pita breads
Romaine lettuce; shredded
1/2 c Spicy Peanut Dipping Sauce

Preheat the oven to 350?F. Lightly oil a baking sheet and set aside.

In a food processor, combine the onion, bell pepper, garlic, ginger,
and peanuts. Pulse to blend, leaving some texture. Add the tofu,
peanut butter, Thai basil, tamari, chili paste, and salt to taste,
and pulse until the mixture is well combined.

Shape the mixture into 4 large patties and coat evenly with the bread
crumbs. Arrange the burgers on the prepared baking sheet and bake,
turning once, until browned on both sides, 25 to 30 minutes total.

To assemble, cut the burgers into halves or thirds, if necessary, so
that they roll up easily. Place them end to end on the lower 3rd of
the flatbreads. Top with the lettuce, drizzle with the peanut sauce,
and roll up. Cut in half crosswise if using large breads and place,
seam side down, on 4 individual plates. Serve immediately.

Recipe by Vegan Planet by Robin Robertson

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