Category: dinner
Yield: 4 servings
Calories/serving: 250
Preparation time: 15 minutes
Sign up for free and start generating your own custom recipes!
Ingredients
- 4 tortilla wrap
- 200g hummus
- 200g tofu, cubed
- 100g broccoli, cut into florets
- 100g carrots, julienned
- 100g pachoi, chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon table salt
Directions
Preheat the oven to 180°C.
In a mixing bowl, combine the cubed tofu with olive oil, ground cumin, garlic powder, smoked paprika, black pepper, and salt. Mix well to ensure the tofu is evenly coated.
Spread the seasoned tofu on a baking sheet and bake in the preheated oven for 10 minutes, or until the tofu is slightly golden and crispy.
While the tofu is baking, heat a pan over medium heat and add a tablespoon of olive oil. Add the broccoli florets and julienned carrots to the pan. Sauté for about 5 minutes, or until the vegetables are tender but still have a slight crunch.
Add the chopped pachoi to the pan and continue to sauté for another 2 minutes. Remove from heat.
Warm the tortilla wraps in the oven for 2 minutes or until they are soft and pliable.
To assemble the wraps, spread a generous layer of hummus on each tortilla. Divide the sautéed vegetables and baked tofu evenly among the wraps.
Fold the sides of each tortilla inward and then roll them up tightly to form a wrap.
Serve the wraps immediately while warm.
Ingredients
- 4 tortilla wrap
- 200g hummus
- 200g tofu, cubed
- 100g broccoli, cut into florets
- 100g carrots, julienned
- 100g pachoi, chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon table salt
Category: dinner
Yield: 4 servings
Calories/serving: 250
Preparation time: 15 minutes
Sign up for free and start generating your own personalized recipes!
Directions
Preheat the oven to 180°C.
In a mixing bowl, combine the cubed tofu with olive oil, ground cumin, garlic powder, smoked paprika, black pepper, and salt. Mix well to ensure the tofu is evenly coated.
Spread the seasoned tofu on a baking sheet and bake in the preheated oven for 10 minutes, or until the tofu is slightly golden and crispy.
While the tofu is baking, heat a pan over medium heat and add a tablespoon of olive oil. Add the broccoli florets and julienned carrots to the pan. Sauté for about 5 minutes, or until the vegetables are tender but still have a slight crunch.
Add the chopped pachoi to the pan and continue to sauté for another 2 minutes. Remove from heat.
Warm the tortilla wraps in the oven for 2 minutes or until they are soft and pliable.
To assemble the wraps, spread a generous layer of hummus on each tortilla. Divide the sautéed vegetables and baked tofu evenly among the wraps.
Fold the sides of each tortilla inward and then roll them up tightly to form a wrap.
Serve the wraps immediately while warm.
Reviews
0 ratings
Sign in to review this recipe