FRIED TOFU TOMATO BASIL WRAPS
Tomato basil wraps layered with veggie mayo and cheese, pan-fried tofu blocks, fresh tomato, shredded lettuce and a drizzle of mustard! Can be wrapped in two ways!
Makes up to 8
12 oz. pkg. extra-firm, water-packed tofu (I used House Foods brand), rinsed, patted dry, then cut into 12 equal planks (cut the tofu into 8 equal pieces, then cut each piece in half, making them longer than they are thick – more like planks
2-3 T. olive oil
1 pkg. 8 inch Tomato Basil Tortilla Wraps – at room temperature (these particular tortilla wraps are thin and very pliable, so you don’t need to warm them before assembly)
veggie cheese singles
sliced fresh tomato
shredded iceberg/head lettuce
prepared yellow mustard
In extra-large skillet, over medium heat, melt olive oil. Add tofu planks.
Sprinkle tops of planks with a little salt, a little garlic powder, followed by a little paprika, then a little turmeric.
Fry till golden on one side. Flip over carefully, then fry other side till golden and just a tiny bit crispy.
Assembly for each tortilla:
Spread with veggie mayo. Depending on how you’re going to wrap them, you’ll put the veggie cheese slice in the middle (for a closed bundle wrap, or if closing the sides and bottom, leaving ingredients exposed at top, you’ll leave enough space on the bottom to bring up the tortilla about 2 inches.
Place 2 tofu planks on cheese.
Place tomato slice over cheese, then top cheese with shredded lettuce. Drizzle with mustard, then wrap.
Wrapping with ingredients placed up about 2 inches from bottom: Fold tortilla up from bottom over ingredients, with ingredients exposed at top. Fold the left side over the middle, then the right side over the middle. Seal edge seam with a little veggie mayo.
Wrapping with ingredients placed in the middle: Wrap like a package. Fold bottom up over ingredients. Fold the right side up over ingredients, then the left side. Roll forward to complete the wrap. Now place in a heated skillet with a little oil and fry lightly till golden on bottom, sealed edge, then flip over and do the same – it won’t take long.
Plate and serve.
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