Teriyaki Tofu Edamame Wrap

Ingredients

• 250 g extra-firm tofu
• 2 whole-wheat tortillas
• 100 g edamame
• 1 large carrot
• 150 g cabbage
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tsp rice vinegar
• 1 garlic clove
• 1 tsp sesame seeds
• 2 tbsp sliced spring onion

Method

1. Step 1

   Press the 250 g extra-firm tofu for 10 minutes, then cut it into bite-sized cubes.

2. Step 2

   Thaw the edamame (100 g), cut the carrot into matchsticks (1 large), and shred the cabbage (150 g).

3. Step 3

   In a small bowl, mix the ingredients for the thick teriyaki sesame sauce until smooth. Keep it slightly thick so the wrap does not get soggy.

4. Step 4

   Season the extra-firm tofu with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then cook it in a hot pan until browned and fully cooked. Let it rest for 2 minutes before slicing or breaking it up.

5. Step 5

   Warm the 2 whole-wheat tortillas in a dry pan for 20 seconds per side so they stay flexible when rolled.

6. Step 6

   Lay the warm tortillas flat, spread a little sauce down the center, and add the vegetables in an even line.

7. Step 7

   Top the vegetables with the cooked extra-firm tofu, add a little more sauce, and finish with sesame seeds and spring onion.

8. Step 8

   Fold in the sides, roll the wrap tightly from the bottom up, and slice it in half before serving.