Easy Gochujang Shredded Tofu & Chickpea Lunch Wraps
Jacqueline Meldrum published this recipe on theveganlunchbox.co.uk. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Suki on SeeMeCook
Flour tortillas are filled with roasted shredded tofu, chickpeas, and red pepper coated in a spicy-sweet gochujang sauce, then finished with vegan mayonnaise, cucumber, and salad leaves.
- Time
- 30 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Shredded Tofu
- 9 g
- 7 g
- 3 g
- 2 g
Chickpeas and Red Pepper
- 5 g
- 120 g
Gochujang Sauce
- 35 g
- 35 g
- 40 g
- 16 g
Wraps
- 240 g
- 45 g
- 75 g
Weights are estimates. Together, the ingredients weigh about 1.37 kg before cooking, which is about 340 g per serving.
Steps
Preheat the oven to 220°C (425 °F) / 200°C (400 °F) fan / 425°F (220 °C) / gas mark 7.
Place the coarsely grated tofu in a bowl.
Add the paprika, dried oregano, chilli flakes, salt, black pepper, and 2 teaspoons of olive oil to the tofu. Mix until evenly coated.
Spread the coated tofu in a single layer on a sheet pan or baking tray.
Roast the tofu for 20 minutes.
Place the drained chickpeas and thinly sliced red pepper in a bowl.
Add 1 teaspoon of olive oil and season with salt and black pepper. Toss to coat.
Spread the chickpeas and pepper in a single layer on another sheet pan or baking tray, lining the tray if desired.
Roast the chickpeas and red pepper for 20 minutes.
In a bowl, mix the gochujang paste, tomato puree, maple syrup, and soy sauce. Set the sauce aside.
When the tofu, chickpeas, and pepper are roasted, transfer them to a large bowl and mix well.
Add the gochujang sauce to the roasted mixture and stir until everything is well coated. The filling makes four generously filled wraps.
Spread each flour tortilla with vegan mayonnaise, taking it right up to the edges.
Place a handful of salad leaves in the middle of each tortilla.
Top the salad leaves with sliced cucumber.
Add a generous portion of the tofu and chickpea mixture to each tortilla.
Fold the sides of a tortilla in slightly, then fold the bottom edge nearest you over the filling and the tucked-in sides. Use the top edge to pull the filling back toward you if it spills out, then continue rolling and tucking in the tortilla.
Cut each wrap in half. Wrap in baking paper first if desired, then serve.
Enjoy.
Notes
The filling can be stored in an airtight container in the refrigerator for 3–4 days. It can be frozen, although the tofu may become somewhat rubbery. Medium gochujang has a noticeable kick; use hot for a spicier sauce. The filling can also be used in sandwiches, quesadillas, or lettuce wraps. For lettuce wraps, use large lettuce leaves and omit the mayonnaise and cucumber.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 619
- Protein
- 30 g
- Carbs
- 66 g
- Fat
- 28 g
- Fiber
- 11 g
Where the calories come from
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