Chop shallot, garlic, jalapeno and pepper. Chop spinach.
1 red bell pepper, 1 shallot, 1 clove garlic, 1/3 jalapeno popper, 1/8 cup spinach
Slice tofu in triangles.*
5 oz tofu
Fry tofu 5 minutes on high heat in olive oil. Add turmeric to cover tofu and cook 1 minute.
5 oz tofu, 2 tbsp olive oil, 1/4 tsp turmeric
Lower the heat, add vegetables and cook few minutes until fragrant.
1 red bell pepper, 1 shallot, 1/3 jalapeno popper, 1 clove garlic
Add chickpeas and cook 3 minutes more. Add chopped spinach, stir for 1 minute and set aside to cool.
1 cup chickpeas, 1/8 cup spinach
To make tahini paste, toast sesame seeds on a dry pan until golden. Set aside to cool.
1/2 cup sesame seeds
Transfer sesame seeds to food processor, add lime juice, olive oil and water. Pulse, slowly adding more olive oil until it has a texture of the coarse paste.**
1/2 lime juice, 3 tbsp olive oil, 2 tbsp water
Heat the tortilla wrap in a pan, smear sesame paste, add salad leaves, cherry tomatoes cut in half and tofu mixture.
*Press tofu for 30 minutes before slicing. Wrap the tofu in paper towel and put it on the plate. Put a slicing board and use a bowl or jar with liquid as a weight placed on top.** If you want a smoother paste, add more oil and pulse the processor until you like the texture. Don't forget to scrap the sides from time to time.Store in a refrigerator up to 5 days.