About the Recipe
Always good to press your tofu for 15 minutes to get that excess moisture out which will get your tofu nice and crispy.
I have used a healthy oil pesto here, you can always blitz your own in a food processor though! Just use 1 cup basil leaves, 1/4 cup walnuts or pine nuts, 2 Tbs nutritional yeast, 1 clove garlic, lemon juice, 1/4 cup olive oil, salt and pepper.
Ingredients
Ingredients:
Tofu:
1 block firm tofu, pressed and crumbled
3 Tbs good oil DF pesto
2 Tbs almond flour
Drizzle of olive oil
Wraps:
Iceberg lettuce cups
Any salad - shredded carrot, cucumber, avocado
Dressing:
1 Tbs pesto
1 Tbs coconut yoghurt
Lemon juice, salt and pepper to taste
Preparation
1. Preheat oven 200 C
2. Tossing your crumbled tofu with the pesto and add to oven tray lined with baking paper. Sprinkle over the almond flour then a little olive oil. Bake until lovely and golden. Toss half way (approx 15 minutes in)
3. Meanwhile make your dressing, mix the ingredients together then season to taste and adjust accordingly.
4. Once tofu is done assemble the wraps with salad, tofu and dressing. Top with fresh herbs.