Photo: @flouredfingers_
BBQ Tofu Wraps and Homemade Vegan Mayo by Yuliya Mihaylova
Tofu is a great source of protein. If you have not enjoyed tofu before, maybe you just haven’t had it in a good recipe. Tofu can be really tasty when paired with the right ingredients. Try this recipe out and I bet you’ll be coming back for more.
- Makes: 4 wraps
- Prep Time: 30 mins
- Freezer-Friendly: Yes
Ingredients:
4 store-bought Tortilla Wraps
BBQ Tofu
- 400 grams of firm tofu
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried basil
- 1 tbsp olive or sunflower oil
- 3 tbsp BBQ sauce
- 1 tbsp yellow mustard
- 1 tbsp Sriracha (or your preferred hot sauce)
Homemade Vegan Mayo
- 250ml unsweetened soy milk
- 440ml sunflower oil
- 2 tsp vinegar
- 2 tbsp freshly squeezed lemon juice
- 1 tsp agave syrup
- 2 tbsp yellow mustard
- ½ tsp salt
- ½ tsp black pepper
Garnish
- 1 large ripe avocado
- 15 cherry tomatoes
- 2-3 large lettuce leaves (or other preferred leafy greens)
- Pinch of sesame seeds
Method for BBQ Tofu
- In a small bowl, mix in the cornstarch, salt, pepper and the dried basil.
- With a sharp knife, cut the tofu into small cubes, transfer it into a bowl and sift in the cornstarch mix.
- Carefully mix the tofu, and coat the cubes evenly. This will ensure that the tofu turns out crispy later on.
- Heat a flat non-stick pan on the stove top on medium heat and add 1 tablespoon of oil. Gently add the tofu onto the pan. Do not flip or move the tofu cubes too much at this point, as they can break apart easily. Give it a gentle toss after 2 minutes. Fry until all sides are lightly golden.
- In a small bowl, mix the barbeque sauce, yellow mustard and hot sauce. Once the sauces are thoroughly combined, add the mixture onto the tofu cubes in the pan. Ensure the tofu cubes are well coated, leave on the pan on low heat for 1-2 minutes to heat the sauce and then remove the coated tofu cubes from the pan. Leave aside to cool slightly.
- Choose one large ripe avocado and scoop the flesh into a medium bowl. To the avocado, add some lemon juice, salt, ground black pepper and chilli flakes and mash the mixture well with a fork.
- Cut the cherry tomatoes into halves and salt them lightly. Cut the lettuce or any other leafy greens of your choice.
Method for Homemade Vegan Mayo
- In a tall container combine all the ingredients, except for the oil, using a hand blender. Continue blending and slowly add the oil in a thin stream. Keep blending until you use up all the oil.
- There you have it–Quick and delicious homemade mayonnaise! Transfer it into a big jar. It will stay fresh in the fridge for about one week.
Assembly
- Spread 1-2 tablespoons of the mashed avocado and then mayo onto the wrap. Then, add as many tofu cubes as you like, and top it off with some cherry tomatoes and lettuce and fold the wrap into a burrito. I like folding the bottom half to the middle, then folding the two sides to the center as well to avoid spillage.
- If you want, you can also make an additional garlic sauce to go with the wrap. Use equal quantities of the mayo and vegan yogurt, add a finely-minced garlic clove and add some salt and pepper to taste.
- Enjoy!
