You can make ahead of time this vegan tofu wrap for a healthy lunch! It is filling and delicious tortilla wrap idea for a busy week.
Course: Breakfast, Lunch, Snack
Cuisine: Global cuisine
Keyword: easy, gluten free, vegan
Author: Cooking Journey
1small pepper red
1cupchickpeasundrained (200 g)
Chop shallot, garlic, jalapeno and pepper. Chop spinach.
Slice tofu in triangles.*
Fry tofu 5 minutes on high heat in olive oil. Add turmeric to cover tofu and cook 1 minute.
Lower the heat, add vegetables and cook few minutes until fragrant.
Add chickpeas and cook 3 minutes more. Add chopped spinach, stir for 1 minute and set aside to cool.
To make tahini paste, toast sesame seeds on a dry pan until golden. Set aside to cool.
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.**
Heat the tortilla wrap, 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.