Vegan Tofu Wrap - Easy Tofu Recipe
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.
Servings: 5
Calories: 387kcal
Ingredients
- 5 corn tortillas
Tofu filling
- 1 small pepper red
- 1 shallot
- 1 clove garlic
- 1/3 jalapeno popper
- 1 cup chickpeas undrained (200 g)
- 1/8 cup spinach 15 g
- 150 g tofu firm
- 1/4 tsp turmeric
- 2 tbsp olive oil
- 1 handful salad mix
- 1 cup cherry tomatoes
Sesame paste
- 1/2 cup sesame seeds
- 1/2 lime juice
- 3 tbsp olive oil
- 2 tbsp water
Instructions
- 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.
Video
Notes
*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.
