"Today’s high-powered lunch was crispy tofu wraps. Tofu is coated in seasoned chickpea flour and pan fried with avocado oil (best oil imo for getting a crispy crust). Flavours were insane when combined with avocado slices, arugula, red bell peppers, cucumbers and clover sprouts. Visit my stories to see more."
Crispy Chickpea Tofu Wraps
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Prep time 10mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound extra firm tofu, diced
- 1 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 1/8 teaspoon turmeric
- Avocado oil, for frying
- 4 tortillas
- 1 cup arugula
- 1 red bell pepper, thinly sliced
- 2 cucumbers, thinly sliced
- 2 avocados, mashed
- 1/2 cup clover sprouts
Method
Step 1
In a medium bowl, combine chic pea flour, nutritional yeast, sea salt, baking soda, black pepper, nutmeg and turmeric. Toss the tofu in the mixture until uniformly coated.
Step 2
In a frying pan, heat avocado oil over medium-high until rippling. Add the coated tofu and cook in batches until they are all golden brown, 5 minutes.
Step 3
Warm the tortillas over the stove. Assemble the wraps by placing the fried tofu, arugula, peppers, cucumbers, avocado and clover sprouts in the center and folding like a burrito. Cut in half to serve.