Crispy Tofu Wrap with Homemade Tortillas & Avocado Mayo

• Vegan

• Produce

  • 1 Avocado
  • 1 tsp Cilantro
  • 1 2-inch piece Of a cucumber

• Refrigerated

  • 1/2 block Tofu, firm

• Condiments

  • 1/2 tsp Lime juice

• Baking & Spices

  • 1 tsp Active dry yeast
  • 1 2/3 cups All-purpose flour
  • 1/2 tsp Curry powder
  • 1 Pepper, ground
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Canola oil
  • 1 tsp Olive oil

• Deli

  • 2 cups Greens salad, mixed

• Liquids

  • 1/3 cup Water

Found on elephantasticvegan.com

Description

Ingredients

• 1⅔ cups / 200g all-purpose flour + extra for dusting
• 1 teaspoon active dry yeast
• ½ teaspoon salt
• 1 teaspoon olive oil
• about ⅓ cup / 90ml water
• ½ block firm tofu
• 2 teaspoons canola oil
• ½ teaspoon curry powder
• ½ teaspoon salt
• 2-inch piece of a cucumber
• 2 cups mixed greens salad (I used a mix of spinach, lollo rosso, lollo verde, arugula and lambs lettuce)
• 1 avocado
• ½ teaspoon lime juice
• ¼ teaspoon salt
• 1 teaspoon chopped cilantro
• ground pepper

Directions

• In a mixing bowl add the dry ingredients first and give it a mix, pour in the oil and add the water little by little and knead (by hand or use a stand mixer) the dough until smooth. Add more water if necessary - it should be a smooth, non-sticky dough.
• Cover the bowl with a clean kitchen towel and let it rest in a warm place for about an hour.
• Punch the dough down, and cut it in 2 equal pieces.
• Form the pieces into balls and roll them out on a floured surface.
• Put one tortilla in a very hot (!) pan (a flat pan like a crepe-pan works best) and let it in there for a few seconds to a minute and then turn when the tortilla is getting bubbly on the surface. Repeat for the other tortilla.
• Keep the tortillas covered in a clean kitchen towel until using them to prevent them from getting hard.
• Cut the tofu in slices and then in triangles. Heat the canola oil in a large pan, add in the curry powder and salt and tilt until mixed well. Add in the tofu and let it pan-fry for about 5 minutes on high-heat on each side until crispy brown.
• Wash the salad and cucumber and cut the cucumber in strips.
• Peel and pit the avocado, put the avocado flesh in a food processor. Add the salt & lime juice & ground pepper. Let it chop until completely fine. Taste and add more salt & lime juice to taste. Mix in the chopped cilantro.
• Once everything is ready, you can assemble your wrap. Spread the avocado mayo on the wrap, add the salad, crispy tofu triangles and cucumber strips. Roll in and enjoy!