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Harissa Tofu Wrap
This is one of my favourite recipes; I love its simplicity and the mix of flavours. The yoghurt with fresh mint is light and creamy, while the pan-fried harissa tofu adds real depth and spice. Adding a squeeze of lemon brings it all together.
👥 2 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
1
Cut the tofu into six long slices, about 1cm / ¼″ thick, then pat dry with kitchen paper.
2
Heat a drizzle of olive oil in a non-stick frying pan and add the tofu slices. Allow to cook for ⏱️ 4 minutes on each side, until golden and crispy.
drizzle of olive oil
3
Meanwhile, juice ½ of the lemon and mix the juice with the harissa and maple syrup in a small bowl, whisking to combine. Cut the remaining lemon ½ into wedges.
lemon1maple syrup2 tablespoons
4
Mix the mint and yoghurt together, seasoning with salt and pepper to taste.
mint2 tablespoons
5
Add ¾ of the harissa and maple glaze to the pan and allow to cook until each piece of tofu is evenly coated in the mix, about ⏱️ 30 seconds to ⏱️ 1 minute.
6
Spread ½ the mint and yoghurt mixture onto the centre of each wrap, layer with the spinach and the glazed tofu, drizzling over any extra glaze from the pan, then top with the remaining glaze from the bowl.
mint2 tablespoons
7
Roll up the wraps and serve immediately with lemon wedges — a little squeeze of lemon adds great acidity.
lemon1
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