Tofu and aubergine wraps

2 ratings

Marinated tofu and aubergine wrapped in wholesome goodness

30 minutes
Serves 2
3.5 of 5 A DAY

Nutrition per serving

Calories612
Fat32g
Saturates7.1g
Sugar21g
Salt2.4g
Fibre11
Protein24

2 ratings

Recipe by: Gopi Chandratheva | Registered nutritionist

This vegetarian dish is packed with flavour and ideal for anyone living with cancer who’s struggling to enjoy food. Leave out the yoghurt if you want to make this a vegan dish.

Ingredients

220g of firm tofu drained and cut into cubes
½ aubergine, sliced into thick strips
1 tsp olive oil
1 tsp paprika
1 tbsp black bean sauce
1 tbsp reduced salt soya sauce
1 tbsp teriyaki sauce
1 ripe avocado
1 small red onion, chopped
1 medium sized tomato chopped
½ lemon, juiced
½ tsp black pepper
2 wholemeal wraps
1 carrot, grated
2 tbsp natural yoghurt, to drizzle
2 spring onions, chopped
1 tbsp chilli sauce, to drizzle

Method

Marinate the tofu and aubergine with oil, paprika, black bean sauce, soy sauce and teriyaki sauce. Grill or pan fry until soft and golden.
In a bowl, mash the avocado and mix with red onions, tomatoes, lemon juice and black pepper.
Warm the wraps in a pan.
Spread avocado mix on each wrap, adding aubergine, tofu and grated carrots. Top with yoghurt, spring onions and chilli sauce.
Fold the wraps and enjoy.

Wholemeal wraps are a good source of fibre and tofu is a good source of plant-based protein. You can incorporate a variety of vegetables into the wrap and season with spices of your choice. You can also serve the wrap with a salad and sweet potato wedges.