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Grilled Vegetable and Tofu Wrap

Author: Dietician Amit Shah

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.