Vegan Tofu Spread Wraps
This tasty Vegan Tofu Spread is surprisingly reminiscent of egg salad... Delicious on toasts, in sandwiches, or as part of a nutritious and delectable wrap, with paper thin cucumber and radishes!
Prep Time 20 minutes
Total Time 20 minutes
For the wraps
- 4 soft flour tortillas
- 1/2 medium English cucumber sliced paper thin
- 6 radishes sliced paper thin
- 1/2 cup micro-greens or sprouts of your choice
To make the spread
In a food processor, combine the cubed tofu, garlic, mayo, lemon juice, Dijon mustard, herbamare, black pepper and smoked paprika. Process on pulse until well combined and somewhat smooth. You want the spread to still have a bit of a texture to it, so be careful not to overprocess it.
Add the green onions, bell peppers and parsley and pulse a few times just to fully incorporate them; small chunks should still be visible.
Use immediately, or transfer to an airtight container and keep refrigerated for up to a week.
To make the wraps
For each wrap, lay a large soft tortilla on a working board and on it, spread about 1/4 of the tofu spread, almost but not quite all the way to the edge.
Top with cucumber slices, radish slices and a handful of micro-greens or sprouts.
Roll up tightly, slice in half diagonally and serve.
Placed in an airtight container, the finished wraps will keep nicely in the fridge until the next day.
Serving: 1wrap | Calories: 255kcal | Carbohydrates: 23g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Sodium: 1016mg | Potassium: 331mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 30.8mg | Calcium: 82mg | Iron: 2.7mg