Servings 4 wraps
Ingredients
Mishkaki Tofu
- 1/4 cup warm water
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp curry powder
- 1 tsp freshly grated ginger
- 2 cloves garlic (grated)
- 1 tsp garam masala
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 veggie bouillon cube I use the Go Bio Organic Vegetable Bouillon
- 1.5 tbsp tamarind paste
- 1 tbsp avocado oil
- 1 block extra firm tofu (mine was 456g) You can cut into sticks or slice with a mandolin for thinner strips
Chapati
- 85 g of chickpea flour ~2/3cup
- 145 g All purpose flour ~1 cup
- 2/3 cups water
- 1 tsp of salt
- 1 tsp of sugar
- 1 tbsp of avocado oil
Salad
- 1 carrot
- 1/8 of a cabbage
- 1 small tomato
- 1/2 green bell pepper
- 2 tbsp hemp seeds
- 1 tbsp flavoured vinegar I used pineapple vinegar but Apple Cider or Red Wine vinegar will work
- 1/2 tbsp maple syrup
- 1/2 tbsp of avocado oil
Instructions
Prep the Tofu
- Warm the water in the microwave for a few seconds till it is warm but not hot
- Mix the tamarind paste into the water and try and break it apart. Remove any seeds
- Let it sit for about 10 minutes till it has dissolved
- While the tamarind is soaking, combine all the spices into a spice grinder and blitz till everything is well combined into a powder
- Mix the ground spices with the tamarind paste, grated garlic, ginger, vegetable bouillon powder and oil
- Let the tofu marinade while you prep the chapati
Prep the Chapati
- Combine all the dry ingredients and oil in a bowl and mix well
- Slowly add in the water till you get a soft dough but it should not be sticky. You might not need all the water measured out.
- Place the dough in an oiled bowl and set aside to rest
- While the dough is resting make the salad
Make the Salad
- Before you make the salad, preheat your oven to 425°F
- Grate your carrot and cabbage and finely chop your green pepper and tomato
- Combine all the salad ingredients in a bowl and set aside
Cook the Tofu
- Place the tofu evenly on a baking tray and bake for 30 minutes flipping half way.
- While the tofu is baking, you can move on to cooking your chapati
Cook the Chapati
- Divide the dough into four even balls by weight
- Preheat a large non-stick pan
- One at a time, roll out the balls to about 9 inch in diameter. Please make sure it is not too thin otherwise it will crack when it cools down
- Cook the chapati at medium heat till the top starts to turn translucent and air pockets start to develop (roughly takes 2-3 minutes). Flip the chapati and cook on the other side for about a minute or two.
- Sprinkle a little bit of oil on the pan to crisp the chapati for a minute or 2
- Set aside and continue to fry the rest of the chapati
- The tofu should be done by the time you are done making the chapati
- Assemble the wraps with the tofu and salad along with any condiments of choice. I prefer vegan mayonnaise.
- These should make four wraps you can take for lunch.