• 1 cup uncooked rice
• 6 medium 10-inch whole wheat tortillas

For the Tofu

• 2 blocks of extra firm tofu
• 2 tbsp cornstarch
• Salt to taste

Roasted Veggies

• 1 onion
• 1 sweet potato
• 1 carrot
• 2 cup broccoli florets
• 1 bell pepper thinly sliced
• 1.5 cup shredded purple cabbage
• 1.5 cup green cabbage

Almond Thai Dressing

• ½ cup almond butter
• 1 tbsp Rice wine vinegar
• ½ lemon juice
• 2 tsp Sriracha
• 2 Garlic
• 2- inch ginger
• 1 tbsp Maple syrup
• 2 tbsp soy sauce