Fresh, packed with plant protein, and delivering serious heat from Kick X-Hot Naga Chilli Paste, our Chickpea and Tofu Wrap is a flavour-packed delight.
Ingredients:
- Flatbreads
- 1 block extra firm tofu
- ½ can chickpeas (approx. 200g)
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/2tsp Kick X-Hot Naga Chilli Paste
- 1 garlic clove
- 3tbsp tahini
- 3tsp brown sugar
- 2tsp corn starch
- Mint leaves to serve
For the Slaw
- ¼ Cabbage
- ½ cup tahini + ½ cup water
- Garlic
- Salt (to taste)
- Juice of 1 lime
- Handful coriander
Instructions:
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Preparation:
- Preheat the oven to 200°C.
- Drain the tofu using a tea towel, and if possible, place a heavy object on top for 30 minutes to achieve extra crispiness. Then, cut the tofu into cubes and place on a baking tray.
- Chop the cabbage, onions, and coriander.
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Baking the Tofu:
- Add soy sauce, garlic powder, and drizzle with oil over the tofu cubes. Bake in the oven for 20-25 minutes, stirring the tofu halfway through.
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Preparing the Slaw:
- In a bowl, combine tahini, grated garlic, lime juice, and water. Whisk until you have a creamy sauce, then season to taste.
- Stir in the chopped cabbage, onions, and coriander with the tahini sauce. Set the slaw aside.
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Making the Sauce:
- In a blender, combine soy sauce, rice vinegar, garlic, Kick Naga Chilli Paste, sugar, tahini, and corn starch. Blend until smooth.
- Once the tofu is crispy, transfer it to a pan, add some water to thin out the sauce, then mix in chickpeas and the prepared sauce.
- Allow the sauce to thicken and then remove from heat.
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Assembling the Wrap:
- Assemble your wrap with the tofu and chickpea mixture.
