Tofu Tortillas

Ingredients

• 300 g Tofu
• 100 g Wholemeal flour (or flour of your choice)
• 125 ml Water (add more as needed to reach a spreadable consistency)
• Salt (a pinch)
• Cooking spray (for the pan)

Steps

1. 1

   Add 300g tofu, 100g flour, 1/2 cup (125ml) water, and a pinch of salt to a blender.

2. 2

   Blend the mixture until smooth. If the batter is too thick, add more water gradually until it reaches a thick but smooth and spreadable consistency.

3. 3

   Lightly spray a non-stick pan with cooking spray and place over medium heat.

4. 4

   Scoop 1/3 cup of the mixture into the pan and use the back of a spoon or a spatula to spread it evenly to the edges of the pan.

5. 5

   Cook for 3-4 minutes, or until the bottom is set and lightly golden.

6. 6

   Flip the wrap and cook for another minute or so until fully cooked through.

7. 7

   Between cooking each wrap, run some cold water into the pan and rinse it to cool it down; this makes spreading the next batch of batter much easier.

Notes

Storage: Store at room temperature for up to 3 days or in the fridge for up to a week. The author suggests cooling the pan with water between wraps to ensure the batter spreads thinly and evenly.

Nutrition per serving

• appetizer
• main
• snack
• vegan
• vegetarian
• high-protein
• meal-prep
• tortilla