tofu wrap
This tofu wrap is packed with bold, vibrant flavours! Golden, spiced tofu nestled into a soft, pillowy flatbread and topped with crisp greens, tangy pickles, and a creamy coriander sauce. It’s the perfect balance of fresh, and satisfying, making it an easy go-to for lunch or a flavourful weeknight meal.
ingredients:
serves 4
tofu marinade
1 block extra firm tofu
120 g greek yoghurt
1 garlic clove, minced
2 cm ginger, grated
1/2 lime, juiced
1/2 tsp garam masala
1 tsp ground coriander
1 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp hot chilli powder
1/2 tsp salt
pinch of black pepper
coriander yoghurt sauce
130 g greek yoghurt
1 small garlic clove, chopped
handful coriander
juice of ¼ lime
salt and pepper to taste
salad:
100g cabbage, sliced
1 celery stalk, sliced
1 tbsp olive oil
juice of ¼ lime
salt to taste
to serve:
homemade or storebought flatbread
sriracha
coriander leaves
sliced chilis
pickled red onion
instructions:
marinate the tofu
Press the excess water from the tofu, then tear it into rough, bite-sized chunks (this helps it soak the marinade and crisp up nicely). In a bowl, mix all the marinade ingredients until smooth, then add the tofu and gently toss to coat evenly. Cover and marinate for at least 30 minutes.
air-fry until charred
Preheat the air fryer to 180°C. Arrange the tofu in a single layer and cook for 15-20 minutes, turning halfway, until golden with crisp, charred edges.
make the sauce
In a hand blender, add all ingredients together until smooth and well balanced. Adjust with extra lime or salt if needed. If you want it thicker you can add 2 tbsps of neutral oil and blend again.
toss the salad
Combine the cabbage and celery with olive oil, lime juice, and salt. Toss well and let it sit briefly to soften slightly while staying crisp. Before serving add a tbsp of the coriander yogurt dressing and mix.
assemble
Spread the coriander yoghurt sauce over warm flatbreads, then drizzle with sriracha to taste. Add the tofu, followed by the salad and red onion pickles. Finish with fresh coriander leaves and sliced chillies, then wrap and serve.
*best paired with : Lady Hear Me Tonight - Modjo
