Tofu and Tabbouleh Lunch Wraps
The flavors in these Tofu and Tabbouleh Lunch Wraps are inspired by Lebanese cuisine. Which is something I’ve been obsessed with lately!! I wish I had a Lebanese restaurant where I live. Instead, I’ve been cooking with some different ingredients and flavors at home and I made these wraps with leftover tabbouleh and tofu (which I always keep in my fridge!), and topped everything with a delicious tahini & yogurt dressing.
I used homemade oat tortillas – which were super easy to make and literally required 3 ingredients; oats, water, and a pinch of salt.
These were so good that I ate them 3 times the week I made them 😀 And I’m probably going to make them again this week. Heheh. I hope you get inspired by the recipe and try out these wraps 😍
What you’ll need for these tofu and tabbouleh lunch wraps
Breaded tofu – Tofu is my faaaavorite plant-based protein because you can do so much with it!! The marinade and the breading give it such a nice flavor and it makes these wraps super filling. You can also make these wraps with falafels or crispy, oven-roasted chickpeas!
Wraps – I made the easiest homemade oat wraps and I wanted to share the recipe with you! You can also always use tortilla wraps from the store.
Salad leaves – A perfect wrap has to have some greens in it so I used romaine, but feel free to use whatever you have in hand.
Tabbouleh – Tabbouleh is a refreshing mix of finely diced tomatoes, cucumber, parsley, mint, and quinoa (traditionally bulgur but the. I have a Tabbouleh recipe on my blog which you can read here.
Tahini yogurt dressing – Ahhhh this is my favorite dressing ever! I use this in so many different dishes but the garlicky, and tangy dressing gives these wraps a nice balance with its refreshing flavor.
BREADED TOFU RECIPE
Marinade
- 1 block extra firm tofu
- 1 teaspoon paprika
- 2 tablespoons soy sauce
- 1 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Breading
- 1,5 dl or 0,6 cups of gluten-free flour
- 1,5 dl 0,6 cup oat milk, or until batter is smooth but not too liquidy
- pinch of salt and freshly ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Press the excess water out of the tofu and cut it into cubes. Make the marinade; combine spices, lemon juice, soy sauce, and olive oil. Pour the marinade over the tofu and place the marinated tofu into the fridge for a few hours or overnight.
- Breading of the tofu: mix flour and oat milk together. Add spices and mix until everything is combined. Dip the tofu cubes into the breading and place them in a baking tray. Bake in the oven (225 celsius or 435 Fahrenheit) for 15-20 minutes or until nice and crispy.
OAT WRAPS
- 4 dl or 1,7 cups of water
- 2,5 dl or 1 cup + 1 tablespoon rolled oats
- Pinch of salt
Instructions
- Measure everything together in a food processor or a blender and mix until smooth. Place the mixture into the fridge for 3o minutes.
- Heat up your frying pan and spray it with some cooking oil. Cook the wraps for a few minutes on each side. Cover the wraps with a clean kitchen towel so they maintain their softness. If you don’t eat them all at once, you can easily throw these in the freezer and use them whenever you are making wraps! These stay soft and fresh in the fridge for a couple of days.
TAHINI YOGURT DRESSING
- 2 tablespoons tahini
- 5-6 tablespoons of coconut yogurt or greek yogurt
- Black pepper, to taste
- Salt, to taste
- 1 garlic clove
- 1-2 tablespoons lemon juice
Instructions
- Mince your garlic and measure everything into a small glass jar. Mix together and enjoy <3 Ps. this dressing is also great for salads, roasted veggies, and sandwiches.