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Exotic Spiced Tofu and Spinach Wraps
Exotic Spiced Tofu and Spinach Wraps

Exotic Spiced Tofu and Spinach Wraps
A fine-dining take on a spiced tofu and spinach wrap with a complex homemade sauce.
Exotic Spiced Tofu and Spinach Wraps
Ingredients:
1
Servings
  • 150
    g
     Tofu
  • 100
    g
     Spinach
  • 0.25
    item
     Onion
  • 1
    clove
     Garlic
  • 5
    g
     Ginger
  • 0.5
    item
     Chili
  • 1
    tsp
     Turmeric powder
  • 1
    tsp
     Cumin powder
  • 1
    tsp
     Coriander powder
  • 100
    ml
     Coconut milk
  • 0.5
    item
     Lime
  • 2
    tbsp
     Olive oil
  • 1
    item
     Flatbread
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Exotic Spiced Tofu and Spinach Wraps
Instructions:
  1. Press the tofu to remove excess water for 15 minutes.
  2. Mince the onion, garlic, ginger, and chili.
  3. Heat olive oil in a pan over medium heat. Add the minced onion and cook until translucent, about 3 minutes.
  4. Add the minced garlic, ginger, and chili to the pan and cook for another 1 minute.
  5. Add the turmeric powder, cumin powder, and coriander powder to the pan and cook for 1 minute until fragrant.
  6. Crumble the pressed tofu into the pan and coat with the spices, cook for 3 minutes.
  7. Add the coconut milk and simmer for 5 minutes, allowing the sauce to thicken slightly.
  8. Add the spinach to the pan and cook until wilted, about 2 minutes.
  9. Squeeze the juice of half a lime into the tofu mixture.
  10. Season with salt to taste.
  11. Warm the flatbread lightly.
  12. Spoon the spiced tofu and spinach mixture onto the flatbread, roll into a wrap, and serve immediately.
Nutrition Per Serving 537 g Per 100g
Energy 852.2 kcal 159 kcal
Protein 25.5 g 4.8 g
Fibre 7.3 g 1.4 g
Salt 0.9 g 0.2 g
Sugar 5.5 g 1.0 g
Carbohydrates 63.4 g 11.8 g
Fat 61.6 g 11.5 g
Environmental Per Serving 537 g Per 100g
CO2 1.4 kg 0.3 kg
Water 373.5 l 69.6 l
  • 150
    g
     Tofu
  • 100
    g
     Spinach
  • 0.25
    item
     Onion
  • 1
    clove
     Garlic
  • 5
    g
     Ginger
  • 0.5
    item
     Chili
  • 1
    tsp
     Turmeric powder
  • 1
    tsp
     Cumin powder
  • 1
    tsp
     Coriander powder
  • 100
    ml
     Coconut milk
  • 0.5
    item
     Lime
  • 2
    tbsp
     Olive oil
  • 1
    item
     Flatbread
1
Servings
0

Press the tofu to remove excess water for 15 minutes.

Mince the onion, garlic, ginger, and chili.

Heat olive oil in a pan over medium heat. Add the minced onion and cook until translucent, about 3 minutes.

Add the minced garlic, ginger, and chili to the pan and cook for another 1 minute.

Add the turmeric powder, cumin powder, and coriander powder to the pan and cook for 1 minute until fragrant.

Crumble the pressed tofu into the pan and coat with the spices, cook for 3 minutes.

Add the coconut milk and simmer for 5 minutes, allowing the sauce to thicken slightly.

Add the spinach to the pan and cook until wilted, about 2 minutes.

Squeeze the juice of half a lime into the tofu mixture.

Season with salt to taste.

Warm the flatbread lightly.

Spoon the spiced tofu and spinach mixture onto the flatbread, roll into a wrap, and serve immediately.

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