Crispy breadcrumb tofu, apple & red cabbage slaw and lime infused gauc, all wrapped in wholewheat burrito tortillas. Simple, easy recipe perfect for a lunchbox filler or a sharing platter for guests.
Ingredients
CRISPY TOFU
1 Block firm tofu
1 Cup breadcrumbs
¼ cup almond milk
¼ cup cornflour
APPLE & RED CABBAGE SLAW
2 Cups red cabbage, shredded
2 Granny Smith apples, grated/spiralized
⅛ Cup coriander
1 Tbsp Sesame seeds
Juice of one lime
GUACAMOLE
2 Ripe avocados
½ red onion, diced
Tbsp coriander, chopped
Tbsp lime juice
pinch salt & pepper
TO SERVE
5-6 Wholemeal Tortillas
Extra sesame seeds & coriander for sprinkling
Instructions
For the Tofu
Preheat your oven to 200C/390F/Gas Mark 6 & line a baking sheet.
Firstly drain your tofu and press between two heavy objects for 15-30 minutes.
Meanwhile, place the breadcrumbs, almond milk & cornflour into separate bowls.
Cut the tofu into small cubes.
One by one, dip the tofu into the almond milk, then cornflour, back into the almond milk and finally into the breadcrumbs. Place onto the baking sheet & into the oven for 20-25 mins until golden brown.
For the Slaw
While the tofu is cooking, simple combine all the slaw ingredients together and massage to release the apple juices and mix everything together. Refrigerate.
For the Guacamole
Place all the ingredients in a bowl. Mash with a fork or blend with a and blender to combine. Refrigerate.
To Assemble
In the centre of the tortilla, tightly spread the 3 fillings in separate rows.
Fold in both sides of the tortilla and hold with your fingers while you roll the tortilla upwards, tucking in the filling as you roll.
Serve whole, cut into halves, or wrap in foil for your lunch boxes.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/asian-crispy-tofu-burrito/