Tofu Smash Wrap with Secret Sauce
PREP 10 MIN•COOK 5 MIN
DF
EF
GF
NF
VE
V
Number of servings
2
200g firm tofu grated
2 tbs tomato paste
5 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli)
2 wholegrain/wholemeal tortillas or wraps, small (40g ea) (or gluten free)
2 iceberg lettuce leaves shredded
1 medium tomato sliced
Secret Sauce
50g dill pickles finely chopped
2 tsp dill pickle brine (from jar)
2 tbs Greek yogurt (or dairy-free alternative)
4 tsp tomato sauce
1 tsp Dijon mustard or mustard of choice
Press grated tofu between sheets of paper towel to remove any excess moisture.
Mix tofu, tomato paste and spice in a medium bowl and toss well to coat.
Combine all sauce ingredients together in a small bowl and set aside.
Heat a large non-stick frypan over medium heat.
Spoon the tofu mixture into the centre of the pan, spreading out to a thin layer, just smaller than the wrap.
Top with wrap and using a potato masher or large spatula, press all over, to squash the tofu mixture as much as possible. Cook for 2-3 minutes or until the tofu and the edges of the wrap are well browned and start to crisp.
Remove pan from the heat and place a chopping board or large plate over the top of the pan. Flip the smash wrap onto the board or plate.
Top with lettuce, tomato and sauce and roll up and serve immediately.
Energy (kJ)
1380 kJ / 330 cals
Protein
18.7 g
Fat
13.4 g
Sat. Fat
2.9 g
Carbs
29.2 g
Sugar
9.3 g
Fiber
8 g
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