Shredded Tofu Wrap
25 min4 wraps
Crispy baked tofu mixed with a tangy mustard-yogurt sauce, rolled in whole grain tortillas with fresh vegetables.
| prepPreheat oven to 425°F / 220°C | |||
| prepLine a baking sheet with parchment paper | |||
| 340 g extra firm tofu, drained and grated | Toss tofu with spices & oil, bake 425°F / 220°C, 10–15 min until browned | Stir in tofu until coated | Fill wraps with lettuce & tofu mix, roll & serve |
| ½ tsp garlic powder | |||
| ½ tsp paprika | |||
| 1 tbsp olive oil | |||
| salt and pepper to taste | |||
| 2 tbsp whole grain mustard | Whisk mustard, yogurt, hot sauce, dill, onion & celery | ||
| 120 ml unsweetened vegan yogurt | |||
| 2 tbsp hot sauce | |||
| 1 handful fresh dill, finely diced | |||
| ¼ red onion, finely diced | |||
| 1 stalk celery, finely diced | |||
| 4 whole grain tortilla wraps | |||
| romaine lettuce as desired | |||
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