thai tofu wraps

this recipe did not turn out at all like what I expected, but I modified and made it work...
Ingredients:
1 chopped white onion
1 cup chopped carrots
3 TBsp garlic
2 tsp ginger
1/2 cup peanuts
1 container tofu, drained and mashed
1 bag romaine lettuce
2 Tbsp cilantro
2 TBsp tamari soy sauce
1 tsp asian chili paste
1/2 cup bread crumbs
tortillas
3 TBsp peanut butter
Peanut sauce (you can use a premade one, or I made a homemade one)- 1/2 cup peanut butter, 1 TBsp garlic, 1/4 cup tamari, 1 TBsp rice wine, 1 tsp asian chili paste, 1 tsp sugar, and 2 TBsp cilantro needed.


Directions:
In a food processor purree the onion, garlic, giner, carrots, and peanuts. Then add the tofu, peanut butter, cilantro, chili paste, and tamari and purree to a chunky mixture.
In a glass dish that is lightly oiled layer a small layer of read crumbs, then pour the above mixture on top, then another layer of bread crumbs. Back at 350 for 30 minutes.
For the peanut sauce you need to whisk together all the above ingredients listed under the sauce until creamy and thin, you can add water as needed if it is too thick.

In the torilla place romaine lettuce, as much of the tofu crumble from the oven as you want per wrap (it is crumbly and is like falafel but a little more crumbly). Drizzle on the peanut sauce and roll up.
Sorry the picture is so blurry, but Mark is posing eating the delicious result!

Also, I had leftovers of the tofu crumble from the oven. What I ended up doing was using the leftover lettuce and crumble and peanut sauce as a salad for 2 days, I added some cucumbers to it and it was a tasty (although probably high calorie) salad.