Recipes Vegan Vegetarian

Recipe || Spiced Tofu Wraps with Mint Chutney

I was inspired by a recent Guosto box that I received and I wanted to simplify and veganise it slightly.

Ingredients:

juice of 1 lemon
1 large tomato
1 teaspoon of ground turmeric
1 tablespoon of korma powder
80g of spinach
30 mL of vegan mayo
1 red onion diced
1 teaspoon of nigella seeds
1/2 teaspoon of cayenne pepper
5 g of coriander
5 g of min
280g of plain tofu
seeded tortillas
salt
olive oil

Directions:

In a large bowl, crumble in all your tofu. Then add in your korma powder, turmeric, cayenne pepper and a generous pinch of salt. Toss it all together with your hands to make sure that the tofu is thoroughly and evenly covered.

Heat a large pan over medium heat. Add in a dash of olive oil. Slice 2/3rds of your red onion into thin slices. Once your pan in properly heated, add in your sliced onion with a pinch of salt and sautee for 12 minutes.

Whilst your onion is cooking, chop your corainder steams and all. Add it to a mortar and pestle. Destem your mint, and add the mint leaves to the mortar as well. Juice 1 lemon and add half of the juice to the mortar with a pinch of salt. Grind it into a fine paste.

Once you have your paste, add it to a small bowl with your mayo and a drizzle of olive oil. Set it aside. This is your mint chutney.

Dice your tomato into smallish pieces. Add it to a bowl with your nigella seeds and the rest of the 1/3 of the diced red onion. Add a drizzle of olive oil, a pinch of salt and toss it all together. Set this aside as well.

Once the onion has been cooked add your tofy to the pan and cook for 6-8 minutes or until the tofu is throughly browned. Then remove it from the heat and add in the rest of your lemon juice. Toss in your spinach to the tofu to let it wilt slightly.

Whilst your tofu is cooking, pop your tortillas onto a baking tray (180C) and put them in the oven for 4 minutes until they are warmed through.

Serve your warmed tortillas topped with your spiced tofy and top with your tomato salad and a drizzle of your mint chutney.

What’s your favourite wrap filling?


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