Ingredients for six wraps:
most of the ingredients are optional, of course. If you happen to hate red cabbage, I would suggest you don't use it.
Ingredients:
- ca. 100g of cherry tomatos
- 1/3 of a cucumber
- 3 onions: 1/2 onion (raw) and 2 1/2 onions (to be roasted)
- 1 hand full of red cabbage (I used four leaves)
- 1 hand full of lettuce (four big leaves)
- 200g of firm tofu
- some soy sauce
- some sunflower oil
- cheese sauce (recipe) (you can use any other type of sauce as well: guacamole, soy yoghurt sauce with herbs...)
- 6 Lebanese flatbreads (Tortillas work, too... basically anything that you can use to wrap the veggies)
Instructions:
- Make the cheese sauce according to my recipe. Or take it out of the fridge because you made it the day before. :) Or prepare any other type of sauce you want. I had originally planned to make a nice guacamole, but my avocados decided this wasn't their time yet.
- Peel cucumber, cut in slices, remove seeds (you don't want your wrap to be soggy), cut slices in small cubes.
- Cut tomatos in small chunks, remove seeds.
- Cut lettuce and red cabbage in thin slices.
- Cut onions in half and slice into 0.5cm (1/5 in) slices.
- Cut tofu block into 0.5cm (1/5 in) slices, then cut slices in the middle.
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| ZOMG! The much dreaded plain tofu! Tastes like soggy cardboard if it's unseasoned. |
- Heat up a pan. Once it's hot, add a dash of sunflower oil, then add 2 1/2 of the slices onions. If you forgot how much that is, just make sure you keep one hand full of raw onion slices. Season with a bit of salt.
- Roast onions until they're getting darker.
- Either clean out the old pan (unless there isn't much stuck to the pan) or get a new pan. Fry the tofu in a bit of sunflower oil from both sides. (Watch how much oil you're using, we're not trying to deep fry the tofu...) Once both side have a nice golden crust, add 3-4 tablespoons of soy sauce to the pan. It will sizzle and steam! It will also smell amazing - if you like soy sauce as much as I do.
- Now we're ready to wrap!
- Take one flatbread or tortilla and spread some cheese sauce on it.
- Add 3-4 tofu pieces to it, then add all the veggies you want, top with cheese sauce. Keep in mind that you can't just pile up the veggies - you will still need to wrap everything up! So keep the amount of veggies in relation to the size of your wrap!
- Fold in the bottom part. Now you can also take the sides and lift them up a bit so the veggies are distributed evenly. (I would have taken a picture, but I used both of my hands wrapping.)
- Fold in each side as though you were closing a bathrobe... made of food.
- If you want to take this to work for lunch, I would suggest you use clingfilm to wrap it. I wish there was a more ecological solution to this. But just make sure you use clingfilm and not tin foil. Tin foil needs much more energy to be produced than clingfilm!
- You can always press down the veggies on top a bit and maybe even add a few more things. :)
- Enjoy!
Why did I use Lebanese flatbread instead of tortillas?
Well, first of all - I was too lazy to make my own
tortillas. Truthfully, I also have not yet found a nice recipe yet. Mine never
turn out as soft as I would like them.
So I went out to get some tortillas. I usually get them at
Turkish supermarkets (where they're usually sold by the name of
"Dürüm" bread or "Dürüm Ekmeği" or "Yufka")
and they're quite inexpensive. Yesterday I had the option between one brand of
Dürüm and the Lebanese flatbreads. The Dürüm had all sorts of additives, all
these "E numbers" listed. I know some "E"s are not an issue
because even citric acid has an E number, but I prefer my products to have as
short a list of ingredients as possible. The Lebanese flatbreads won:
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| click to enlarge |
The wraps barely survived for me to take a picture! :) The flatbreads definitely passed the test! Extremely yummy!
