Riced Cauliflower Wraps with Coconut Tofu & Carrot Ginger Dressing

Ingredients

• Riced Cauliflower Wraps with Coconut Tofu & Carrot Ginger Dressing
• 1 pkg. (340 g) Green Giant* frozen Cauliflower Riced Veggies, thawed
• 2 cups (500 mL) frozen Green Giant* Valley Selections* Bean & Carrot Medley
• 3 large eggs
• 1 tsp (5 mL) each salt and pepper
• 1 cup (250 mL) white cheddar cheese, finely grated
• ½ pkg (175 g) Firm tofu, sliced into ¼ inch (1 cm) thick strips
• ½ cup (125 ml) un-sweetened coconut chips
• 1 tbsp (15 mL) black sesame seeds
• 1 tbsp (15 mL) coconut flour
• ½ cup (125 mL) red cabbage, thinly sliced
• Handful of cilantro leaves for garnish
• Carrot Ginger Dressing
• ½ cup (125 mL) grated carrots
• 1 tsp (5 mL) finely grated ginger (use a zester)
• 1 tbsp (15 mL) coconut sugar
• 1 tbsp (15 mL) low sodium soy sauce
• 3 tbsp (45 mL) rice wine vinegar
• ¼ cup (60 mL) olive oil
• 1 tsp (5 mL) sesame oil