Grilled Vegetable and Tofu Wrap
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Prep Time 10-15 Minutes
Cook Time 1 Hour
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)
Prep Time 10-15 Minutes
Cook Time 1 Hour
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)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Marinated Tofu
  1. Place tofu in the dish and sprinkle the spices and Lemon Juice.
  2. Let sit for 30 minutes, flip over and let sit for another 30 minutes on the other side.
  3. 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
  4. Remove to a cutting board and slice into 4 equal pieces. Set aside.
Roasted Red Pepper
  1. While tofu is marinating, Roast the pepper over an open flame or In an Oven.
  2. Remove the pepper from the oven and let cool.
  3. 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.
  4. Slice the roasted red pepper and split into 4 equal portions.
  5. 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.
  6. Roast for 25 minutes, turning halfway through.
  7. Separate rings into 2 equal portions and set aside
Assembly
  1. Spread 2 tsp of olive oil on each wrap
  2. 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.
  3. Layer red pepper, onions, 2 slices of tofu, sprouts and hot sauce, leaving some space at the bottom of the wrap to be folded.
  4. Fold up bottom of the wrap and roll up the wrap.
  5. Roast the wrap lightly on both sides on a heavy skillet and serve.