Tofu and Roast Vegetable Wraps
Serves 4
45 mins


Main Ingredients
  • 1 pack ClearSpot Original Tofu
  • 1 tbsp cornflour
  • 1 tbsp cornmeal
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1 medium carrot roughly grated
  • 1 small courgette julienned
  • 1 small leek sliced diagonally
  • 1 red pepper finely julienned
  • 1 tsp ginger-garlic paste
  • 1 tsp harissa
  • 1 tbsp sriracha or tomato puree
  • 1 tbsp chopped coriander
  • Gem lettuce
  • 4 tbsp sunflower oil
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame
  • Salt to taste
  • Humus or any low fat spread
  • Wraps


1. Drain the tofu and dry using thick kitchen towels. Replace wet towels and continue to dry for 15 minutes.

2. Cut the tofu into 0.5 inch cubes.

3. Mix cornflour, cornmeal, paprika and salt in a bowl and toss the tofu cubes till well coated and place on greaseproof paper.

4. Heat a griddle and add 2 tbsp of oil and grill the tofu cubes, flipping them to ensure that they are evenly cooked. Remove and set aside to cool.

5. In a pan heat the rest of the oil and add the leek, ginger-garlic paste and stir-fry for 4-5 minutes.

6. Add the courgette and continue to stir for 3 minutes. Add red pepper and grated carrot and continue stirring for another 3-4 minutes.

7. Add harissa, sriracha / tomato puree and salt to taste and cook for a further 5 minutes. Remove from stove, add chopped coriander, mix well and allow to cool.

8. Heat a pan on medium heat and add honey and soy sauce and stir well while it thickens and bubbles.

9. Toss the tofu cubes in the sauce and garnish with the sesame.

10. Apply the spread or humus on the wrap.

11. Place the lettuce leaves in the centre of the top half of the wrap and spoon the vegetables on them.

12. Add a few tofu pieces on top and cover with another lettuce leaf. Fold up the bottom half of the wrap to cover the filling.

13. Draw the right end of the semicular across to cover the vegetable and tuck it across. Roll this across to the left.

14. Serve immediately.

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