Grilled Vegetable and Tofu Wrap
Ingredients
Marinated Tofu
- 1/2 block of extra firm tofu/fat free paneer
- 1 tbsp lemon juice
- 1 tsp extra virgin olive oil
- ½ tsp garlic powder
- ½ tsp oregano
- pinch salt and pepper
Remaining Ingredients
- ½ red pepper
- ½ onion
- ½ cup baby/tender spinach leaves, stems removed
- 2 Healthy Tortilla
- sprouts (optional)
- hot sauce (optional)
Instructions
Marinated Tofu
- Place tofu in the dish and sprinkle the spices and Lemon Juice.
- Let sit for 30 minutes, flip over and let sit for another 30 minutes on the other side.
- Remove tofu from marinade and grill on a pre-heated grill pan for about 7 minutes on each side or in an oven at 180C
- Remove to a cutting board and slice into 4 equal pieces. Set aside.
Roasted Red Pepper
- While tofu is marinating, Roast the pepper over an open flame or In an Oven.
- Remove the pepper from the oven and let cool.
- Peel the skin from the pepper. Pull out the stem and open the pepper up. Remove the seeds and dry the pepper in some paper towel or using a dish towel, to remove excess moisture.
- Slice the roasted red pepper and split into 4 equal portions.
- Lay each onion slice flat on a baking tray lined with parchment paper and brush with a little olive oil on both sides. Add a pinch of salt and pepper.
- Roast for 25 minutes, turning halfway through.
- Separate rings into 2 equal portions and set aside
Assembly
- Assembly
- Spread an even number of leaves of baby spinach down one side of the wrap (about 8), leaving about 2 inches of space to be folded over.
- Spread an even number of leaves of baby spinach down one side of the wrap (about 8), leaving about 2 inches of space to be folded over.
- Fold up bottom of the wrap and roll up the wrap.
- Fold up bottom of the wrap and roll up the wrap.
