Bread ...yes, we love sandwiches but how long you can eat the same food every day. Eating sandwiches for lunch is not very encouraging. That’s why when looking for some alternatives for lunch boxes, we decided to use classic tortillas. Filled with fresh vegetables, marinated tofu and rocket and basil pesto, tasty till the last bite.
What if we don’t have any ready made tortillas at home? The answer is easy - buckwheat pancakes - gluten free, with a characteristic smell and taste. Served with scrambled tofu, vegetables and homemade sauce made of sunflower seeds - simply delicious.
FRIED TOFU AND VEGETABLES WRAPS
4 soft tortillas
180 g natural tofu (marinade: 3 tablespoons of soy sauce, 2 tablespoons of olive oil, freshly ground pepper, 1 hot chili pepper, finely chopped , 1/2 teaspoon of honey)
2 medium carrots
2 tablespoon of olive oil
1 teaspoon of honey
sunflower sprouts
pea sprouts
1/2 cucumber
1 red pepper
8 radishes
rocket leaves
aluminum foil
Cut tofu into slices about 1.5 cm. Prepare marinade: mix soy sauce, olive oil, freshly ground pepper, honey and hot chili pepper finely chopped. Pour the marinade over the tofu, mix so that all of the tofu gets covered by the marinade. Cover and leave to marinate in the fridge for about 2 hours. Cut the carrot into sticks and fry in olive oil, stirring continuously, until soft. When almost done add a teaspoon of honey, mix and fry for a further 3-4 minutes. Pan fry the marinated tofu (use only the oil from the marinade) and let cool.
In the center of each tortilla place rocket leaves, carrot, tofu, sliced vegetables and sprouts. Roll each tortilla over the filling. Wrap the tortilla up in a tight roll, working from bottom to top. Cut it into thirds. Wrap each piece in aluminum foil so it doesn't fall apart.
Serve with favorite sauce or pesto.
BUCKWHEAT WRAPS WITH SCRAMBLED TOFU, VEGETABLES AND PARSLEY AND SUNFLOWERS SEEDS SAUCE
Ingredients (serves 4):
1/2 cucumber
1 red pepper
fresh parsley
1 tomato
100 g natural tofu
1 teaspoon of curcuma
pinch of salt
1 teaspoon of chopped chives
1 tablespoon of coconut oil
Buckwheat batter:
200 ml of buckwheat flour
400 ml of water
pinch of salt
vegetable oil/ olive oil
Parsley and sunflower seeds sauce:
4 tablespoons of sunflower seeds (dry roasted)
1 teaspoon of Dijon mustard
1 teaspoon of agave syrup (or 1 teaspoon of honey - for vegetarians)
2 tablespoons of finely chopped fresh parsley
fresh juice of 1/2 lemon
4 tablespoons of olive oil/vegetable oil
2 tablespoons of olive oil (extra virgin)
4 tablespoons of water
pinch of garlic seasoning (for those who love garlic)
pinch of salt
pinch of freshly ground black pepper
Instructions:
Cut the red pepper and cucumber into sticks. Finely chop fresh parsley and chives. Cut the tomato into half and then each half into quarters.
Heat your coconut oil in a frying pan and add chopped parsley. Place crumbled tofu (you can use a fork, although I recommend smashing up the tofu in your hands and placing it on the pan:)). Add salt and curcuma and stir thoroughly. Cook until all ingredients are combined and tofu turns yellow.
Buckwheat pancakes should be made just before serving (otherwise pancake batter becomes thicker).
Put buckwheat flour into a mixing bowl. Add a pinch of salt and whisk while you slowly add water. The batter should have a similar texture to traditional pancakes. If it is too thick, add more water.
Pour pancake batter directly into the heated frying pan. Cook on the opposite sides for 1 to 2 minutes. Dry fry the pancakes and don’t add any olive oil if you use nonstick frying pan.
Sauce:
Heat sunflower seeds in a frying pan until slightly roasted. Place roasted seeds in a a spice grinder. If you don’t have a grinder, just chop the seeds and place them in the blender together with the remaining ingredients. Mix until thoroughly blended.
If you are a garlic fan, add a pinch of garlic seasoning which gives an intensive taste and smell.
Pour the sauce into a smaller bowl. Smear each warm pancake with sauce, a tablespoon of scrambled tofu, vegetables and roll it up. NOTE - buckwheat pancakes are very delicate and not as flexible as traditional pancakes. Therefore, please be gentle:)
Wrap each piece in aluminum foil or sandwich bag so it doesn't fall apart.
Etykiety: english, gluten free, lunchbox, main course, recipes, tofu, wraps
