Vegan recipe video: Here’s how to make Mexican tofu and black bean wraps

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    If you’re in need of a new healthy, vegan recipe idea, why not give this Mexican-inspired tofu and black bean wrap a try?

    This tofu and black bean wrap is high in protein, fibre and plant goodness.

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    It makes a lovely, light dinner option and is flavoured with Mexican herbs, spices, garlic and zesty lime.

    I would suggest making more than you can eat so you can keep the leftovers for lunch next day – it’ll be just as good.

    Here’s what you’ll need.

    tofu wrap
    (Picture: Nadia Al-Khaffaf)

    Ingredients

    For the tofu

    1 block (396g) tofu drained and prepared according to pack instructions

    1 tsp paprika

    1/2 tsp cumin

    1/2 tsp chilli powder

    1 tsp flour

    1 tsp salt

    Juice of 1 lime

    1 tbsp olive oil

    For the black beans

    1 tbsp coconut oil

    2 garlic cloves, crushed

    1 tsp paprika

    1/2 tsp ground coriander

    1  tsp cumin

    1/2 tsp chilli powder

    1 tsp oregano

    Juice from 2 limes

    225g cooked black beans

    Salt and pepper to taste

    To serve

    Tortilla wraps, guacamole, red onions, tomato, green pepper and fresh coriander. Lime wedges are optional.

    tofu wrap
    (Picture: Nadia Al-Khaffaf)

    Method

    Pre-heat your oven to 200C (180C fan assisted).

    Chop your tofu into cubes and then transfer to a large bowl.

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    Add the seasoning for the tofu and mix well until all the cubes are covered.

    Arrange the cubes on a lined baking sheet and bake for 30 minutes.

    Meanwhile, heat 1 tbsp coconut oil in a frying pan on low. Add the garlic along with the paprika, coriander, cumin, chilli, oregano and lime juice and cook until lightly fragrant.

    Add the black beans and season with salt and pepper.

    Cook for a few minutes, making sure it’s piping hot before taking off the heat.

    Prepare your wraps – spread a thin layer of guacamole on a wrap and top with the black beans, tofu and salad.

    Enjoy!

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