Smoky Jalapeño Tofu Wraps

• tiempo total: 17 minutes

Ingredientes

The tofu marinade

2 slices pickled jalapeños, adjust to taste

2 cloves garlic

1 lime, juice and zest

3 tbsp nutritional yeast

¼ tsp cayenne pepper

¾ tsp smoked paprika

¾ tsp ground cumin

¾ tsp onion powder

6 tbsp Alpro Greek-style yogurt

200g Tofoo extra firm smoked tofu, drained and pressed

The salsa

¼ of the tofu marinade

2 tbsp Alpro Greek-style yogurt

The crunchy salad

¼ red onion, diced

⅓ English cucumber, diced

3–4 cherry tomatoes, quartered

5g fresh mint, chopped

5g fresh parsley, chopped

½ lime, juiced

½ tbsp maple syrup, reduced sugar preferred

Extra Virgin Olive Oil

Salt

Black pepper

To serve

2 wholewheat tortillas

Instrucciones

Preheat the oven to 180°C fan (355°F / Gas Mark 4) and line a baking tray with baking paper.

Blend the jalapeños, garlic, lime juice and zest, nutritional yeast, 6 tbsp Greek-style yogurt, cayenne pepper, smoked paprika, cumin, and onion powder until smooth. Season to taste. Reserve ¾ to marinate the tofu and mix the remaining ¼ with 2 tbsp Greek-style yogurt to make the salsa.

Using a vegetable peeler, slice the tofu into thin ribbons. Toss in the marinade and leave to sit while you prep the salad.

Combine the red onion, cucumber, cherry tomatoes, mint, and parsley in a bowl. Dress with a drizzle of olive oil, lime juice, and maple syrup. Season to taste.

Spread the tofu ribbons on the lined tray in a single layer, spacing them out as much as possible — overcrowding will cause them to steam rather than crisp. Bake for 15–20 minutes until golden and crispy.

To assemble, spread the salsa over each tortilla, top with the crunchy salad and tofu ribbons, fold in the bottom and sides and leave the top open. Toast to preference and serve immediately.

Original recipe by @ayline.ea