Vegetarian Wraps with Tofu

Ingredients

• 1 Red Onion
• 1 long red Turkish bell pepper
• 2 Tomatoes
• 4 stalks coriander
• 1 Lime
• 150 g Sour cream
• 1 tsp chili powder
• Salt
• Pepper
• 425 g canned black beans
• 75 g Manchego (or young Pecorino)
• 125 g smoked tofu
• 1 romaine lettuce head
• 4 wheat tortillas
• 2 tbsp oil

Instructions

1. 1.

   Peel the onion and slice into thin strips. Quarter the bell pepper, remove seeds, wash, and cut into thin strips. Wash tomatoes, quarter them, trim stem ends, deseed, and slice into thin strips.

2. 2.

   Wash coriander, shake dry, pluck leaves, and roughly chop. Squeeze lime juice.

3. 3.

   Mix coriander with sour cream, chili powder, a splash of lime juice, salt, and pepper.

4. 4.

   Rinse the beans and drain. Grate the cheese coarsely.

5. 5.

   Cut smoked tofu into 1 cm wide sticks. Wash, trim, dry, and slice lettuce into thin ribbons.

6. 6.

   Warm tortillas in a preheated oven at 50 °C (fan 50 °C, gas: level 1). Heat oil in a heavy pan. Sauté onion and pepper over medium heat for 5–6 minutes, stirring.

7. 7.

   Add tofu, beans, and tomatoes; sauté for 3 minutes. Season with salt, pepper, and remaining lime juice.

8. 8.

   Spread 1–2 tbsp sour cream on each tortilla. Spoon ¼ of the bean-tofu mixture onto each.

9. 9.

   Sprinkle grated cheese over the filling.

10. 10.

    Top with lettuce ribbons. Roll wraps: fold one side over, tuck in the bottom, then roll lengthwise. Serve extra sour cream on the side. Warm tortillas again at 120 °C (fan 100 °C, gas: level 1) for about 5 minutes if desired.