Ingredients
Equipment
Method
- Start by cutting the pressed tofu into bite-sized cubes.
- In a non-stick skillet, heat olive oil over medium heat. Add the tofu cubes and cook for about 5-7 minutes, or until golden brown on all sides.
- While the tofu cooks, combine tahini, lemon juice, minced garlic, salt, and pepper in a mixing bowl. Whisk until smooth and well combined.
- Once the tofu is golden, add the julienned carrots and peas to the skillet. Stir and cook for an additional 3-5 minutes until the vegetables are tender.
- Remove the skillet from heat and add the tahini sauce to the tofu and vegetables, gently mixing to coat evenly.
- Warm the wraps in another skillet or microwave, just until pliable.
- Divide the tofu-vegetable mixture evenly among the wraps, then roll them up tightly.
- Cut each wrap in half and serve with your simple side salad and a lemon wedge. Garnish with fresh herbs if desired.
Nutrition
Notes
Feel free to experiment with the vegetables based on your preferences or seasonal availability.
If tahini is not your thing, you could replace it with almond butter or a yogurt dressing for a twist!
For storage, keep any leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a skillet on low heat to maintain the wrap’s texture.
Enjoy your delicious and nourishing meal!
If tahini is not your thing, you could replace it with almond butter or a yogurt dressing for a twist!
For storage, keep any leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a skillet on low heat to maintain the wrap’s texture.
Enjoy your delicious and nourishing meal!