Thai peanut wraps

• 16 large tortillas or wraps

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• 2 cups peanut butter
• 14 ounce silken tofu
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 1 tablespoon crushed red pepper optional

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• 1/2 pound fresh snow peas
• 1 package thinly sliced baby bok choy
• 1 cup carrots julienned
• 1 cup thinly sliced red pepper
• 1/2 pound bean sprouts

Combine the spread ingredients in a food processor, and process until smooth. Cut up all the vegetables and mix them in a bowl.

To serve, spread out some of the peanut spread on a tortilla, fill with some vegetables, and roll up.

Makes great leftovers for several days