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Tofu and Hummus Tortilla Wraps
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Source: https://recipheon.com/en/recipes/main-dishes/tofu-and-hummus-tortilla-wraps
About this recipe
Tofu and hummus tortilla wraps combine warm tofu, creamy hummus, and fresh vegetables in a plant-based meal. Pan-browning improves the tofu’s texture and flavor, hummus serves as both sauce and filling base, and carrot and spinach add freshness. Spread the hummus evenly while leaving the edges clear for easy rolling. If desired, toast the assembled wraps briefly in a dry skillet. Serve while the tofu is warm and the vegetables retain their crunch.
Ingredients
4 flour tortillas
180 g tofu
4 tablespoons hummus
1 carrot
a handful of spinach
1 tablespoon canola oil (about 12 g)
Steps
Drain the tofu, dry it thoroughly with paper towels and cut into small, even strips. Peel the carrot and cut into thin matchsticks; rinse and dry the spinach. Heat the oil in a skillet over medium-high heat. Fry the tofu for 5–7 minutes, turning as each side browns to develop a distinct crust.
Lay out the tortillas and spread each with one tablespoon of hummus, leaving the edges clear. Divide the warm tofu, carrot and spinach into four equal portions and place the filling toward the bottom of the tortillas. Do not spread it to the edges, so the wraps can be closed.
Fold the sides of each tortilla inward and roll up from the bottom, holding the filling in place. To serve warm, place the rolls seam-side down in a dry skillet and heat over medium-low heat for 1–2 minutes, turning so the tortilla warms gently without drying out.
Transfer the wraps to a board and cut each in half with a sharp knife, holding the filling in place by gently pressing the outside of the tortilla.
Serve one wrap per person immediately, while the tofu is warm and the raw vegetables are still crisp.
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