"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
Recipe Intro From thedreamyleaf
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Prep time 10mins
Cook time 15mins
Serves or Makes: 4
- 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
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.
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.
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.