The new year is in, new intentions (or maybe old intentions with a new motivation!) and we welcome 2021 with this high protein, vegan edition of this classic British dish. Each wrap contains just 398 kcal!
Ingredients
- 400g Tofu
- 200g Alpro yoghurt
- 0.5tbsp Garlic paste
- 1tsp Curry spice
- 4tbsp Mango salsa or puree
- 4tbsp Raisins
- 4xWholewheat wraps
- Salad of choice (steamed kale would work nicely too)
- 2 medium carrots Carrot (grated or julienned)
- 0.5tsp salt
- 150g string beans
Directions
- 1. Pat the tofu dry with a paper towel.
- 2. Break the tofu up by hand into random shaped pieces & fry on a low heat for about 30 minutes until they dry out. You don’t really need to move them that much, just check every 5-10 minutes to make sure they get cooked on all sides.
- 3. In the meantime, cook the beans in a frying pan on a medium heat, adding a little water if needed to prevent them sticking to the pan.
- 4. In another bowl, mix the yoghurt, curry spice, mango salsa, garlic paste and raisins and salt to tase. If you are having steamed kale in the wrap you can also do this now.
- 5. Once the tofu is dried out, put it in the yoghurt mixture.
- 6. Remove any excess moisture from the kale and raw carrot and beets by patting them with a paper towel, then assemble the wraps.
416.40000000000003 kcal
25.6 g protein
50.6 g carbs
12.4 g fat
Pat the tofu dry with a paper towel.
Break the tofu up by hand into random shaped pieces & fry on a low heat for about 30 minutes until they dry out. You don’t really need to move them that much, just check every 5-10 minutes to make sure they get cooked on all sides.
- In the meantime, cook the beans in a frying pan on a medium heat, adding a little water if needed to prevent them sticking to the pan.
- In another bowl, mix the yoghurt, curry spice, mango salsa, garlic paste and raisins and salt to tase. If you are having steamed kale in the wrap you can also do this now.
- Once the tofu is dried out, put it in the yoghurt mixture.
- Remove any excess moisture from the kale and raw carrot and beets by patting them with a paper towel, then assemble the wraps (preferably on the same day as consumption). You can also lightly toast them in a pan to help them seal.
