Tahini Lemon Tofu Wrap with Beets
This delightful wrap brings together the earthy flavors of beets and crispy tofu, all enveloped in a warm tortilla. Coated in a creamy tahini lemon sauce, it's not only nutritious but also a feast for the senses. Feel free to experiment with different vegetables or add a kick of spice to the sauce—your wrap, your way! Served alongside a simple side salad and sprinkled with cracked black pepper, this dish is sure to please both your palate and your waistline.
Ingredients
Equipment
Method
- Preheat the oven to 200°C (400°F). Peel and slice the beets, then wrap them in foil and roast in the oven for about 30 minutes until tender.
- While the beets are roasting, cut the tofu into bite-sized cubes. Heat a frying pan over medium heat and add a splash of oil. Once hot, add the tofu and cook for 7-10 minutes until golden brown on all sides.
- In a mixing bowl, combine tahini, lemon juice, minced garlic, and water. Stir well until smooth. Add salt and cracked black pepper to taste. If it's too thick, add more water, 1 tbsp at a time, until desired consistency is achieved.
- Once the beets are done, take the tortillas and layer them with slices of roasted beets, crispy tofu, and cucumber. Drizzle with the tahini sauce.
- Fold the tortillas tightly and cut in half. Serve with a simple side salad drizzled with olive oil and a sprinkle of cracked black pepper. Enjoy warm!
