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🍽️ Crispy Tofu Wraps with Avocado

553 kcal · 30 min · 4 servings

Ingredients

• courgettes 1 pc.
• mini romaine lettuce 2 pc.
• coriander, fresh 20 g
• organic limes 1 pc.
• tofu, plain 400 g
• avocado 1 pc.
• soy yogurt 200 g
• curry powder 2 tbsp
• salt pinch
• pepper, black ground pinch
• cornflakes 75 g
• wheat flour, Type 405 2 tbsp
• soy drink 100 ml
• mustard 1 tsp
• oil 6 tbsp
• wraps 4 pc.
• vinegar 1 tsp

Instructions

1. 1. Rinse the cucumber thoroughly under running water.
2. 2. Cut the cucumber lengthwise into four long strips.
3. 3. Slice the cucumber strips into thin rounds.
4. 4. Wash the lettuce thoroughly.
5. 5. Cut the lettuce into strips about one centimeter wide.
6. 6. Let the washed lettuce drain well.
7. 7. Clean the coriander and shake it dry.
8. 8. Remove the thick stems from the coriander.
9. 9. Wash the lime thoroughly.
10. 10. Cut the lime in half.
11. 11. Squeeze the juice from the lime.
12. 12. Cut the tofu into sticks about one centimeter thick.
13. 13. Cut the avocado in half.
14. 14. Remove the pit from the avocado half.
15. 15. Carefully scoop the avocado flesh out of the skin with a spoon.
16. 16. Place the avocado flesh into a bowl.
17. 17. Mash the avocado roughly with a fork.
18. 18. Season the mashed avocado with a pinch of salt.
19. 19. Season the avocado with a pinch of pepper.
20. 20. Add the lime juice to the avocado.
21. 21. Mix the avocado seasoning well.
22. 22. Place the soy yogurt into a separate bowl.
23. 23. Add curry powder to the bowl with the soy yogurt.
24. 24. Add some lime juice to the soy yogurt mixture.
25. 25. Season the soy yogurt mixture with salt.
26. 26. Season the soy yogurt mixture with pepper.
27. 27. Mix all ingredients for the dip thoroughly.
28. 28. Taste the dip one last time and adjust seasoning if needed.
29. 29. Place the cornflakes into a sturdy bag.
30. 30. Crush the cornflakes roughly inside the bag.
31. 31. Pour the crushed cornflakes onto a plate.
32. 32. Place the flour into a separate bowl.
33. 33. Add soy drink to the bowl with the flour.
34. 34. Add mustard to the flour and soy drink mixture.
35. 35. Season the pancade liquid with salt.
36. 36. Season the pancade liquid with curry powder.
37. 37. Mix the pancade ingredients into a smooth batter.
38. 38. Coat the tofu sticks in the flour and soy drink mixture.
39. 39. Coat the battered tofu sticks in the crushed cornflakes.
40. 40. Press the coating firmly onto the tofu.
41. 41. Add oil to a frying pan.
42. 42. Heat the oil in the pan over high heat.
43. 43. Carefully place the breaded tofu into the hot pan.
44. 44. Fry the tofu for about five minutes until golden brown.
45. 45. Remove the pan from the heat source.
46. 46. Drizzle beet syrup over the hot tofu.
47. 47. Place the wraps in the oven.
48. 48. Warm the wraps in the oven for about two minutes.
49. 49. Spread the avocado mixture onto the warm wraps.
50. 50. Place the cucumber slices in the center of the upper wrap half.
51. 51. Place the lettuce strips next to the cucumber.
52. 52. Place the coriander leaves on the lettuce.
53. 53. Place the crispy tofu sticks on top of the vegetables.
54. 54. Drizzle the filled wraps with the curry dip.
55. 55. Roll the wraps up tightly.
56. 56. Serve the finished wraps.

Nutrition per serving

• kcal: 553
• Protein: 24 g · Fett/Fat: 32 g · Carbs: 45 g