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Crispy Tofu Wrap with Homemade Tortillas & Avocado Mayo

Recipe for a vegan crispy Tofu Wrap with homemade wheat tortillas, avocado mayo, salad and cucumbers. The wheat tortilla is super fluffy! Great for lunch and kids.
Course Main Course
Cuisine Vegan
Prep Time 25 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 35 minutes
Servings 2
Calories 693kcal
Author Elephantastic Vegan

Ingredients

Ingredients for the homemade tortillas

  • 1 2/3 cups all-purpose flour + extra for dusting
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1/3 cup water

Ingredients for the filling

  • 1/2 block firm tofu
  • 2 teaspoons canola oil
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 2- inch piece of a cucumber
  • 2 cups mixed greens salad (I used a mix of spinach, lollo rosso, lollo verde, arugula and lamb's lettuce)
  • 1 avocado
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1 teaspoon chopped cilantro
  • ground pepper

Instructions

Instructions for the homemade tortillas

  • In a mixing bowl add the dry ingredients first and give it a mix, pour in the oil and add the water little by little and knead (by hand or use a stand mixer) the dough until smooth. Add more water if necessary - it should be a smooth, non-sticky dough.
  • Cover the bowl with a clean kitchen towel and let it rest in a warm place for about an hour.
  • Punch the dough down, and cut it in 2 equal pieces.
  • Form the pieces into balls and roll them out on a floured surface.
  • Put one tortilla in a very hot (!) pan (a flat pan like a crepe-pan works best) and let it in there for a few seconds to a minute and then turn when the tortilla is getting bubbly on the surface. Repeat for the other tortilla.
  • Keep the tortillas covered in a clean kitchen towel until using them to prevent them from getting hard.

Instructions for the filling

  • Cut the tofu in slices and then in triangles. Heat the canola oil in a large pan, add in the curry powder and salt and tilt until mixed well. Add in the tofu and let it pan-fry for about 5 minutes on high-heat on each side until crispy brown.
  • Wash the salad and cucumber and cut the cucumber in strips.
  • Peel and pit the avocado, put the avocado flesh in a food processor. Add the salt & lime juice & ground pepper. Let it chop until completely fine. Taste and add more salt & lime juice to taste. Mix in the chopped cilantro.
  • Once everything is ready, you can assemble your wrap. Spread the avocado mayo on the wrap, add the salad, crispy tofu triangles and cucumber strips. Roll in and enjoy!

Nutrition

Serving: 1wrap | Calories: 693kcal | Carbohydrates: 95g | Protein: 23g | Fat: 25g | Saturated Fat: 3g | Sodium: 1518mg | Potassium: 950mg | Fiber: 11g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 19.3mg | Calcium: 70mg | Iron: 7.1mg