Tofu Tortillas
Vegan A Bit Of All cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A high-protein, homemade alternative to store-bought tortillas using tofu and wholemeal flour. These wraps are easy to make, meal-prep friendly, and have a soft, spreadable texture perfect for any meal.
- Time
- 25 minutes
- Equipment
- Stovetop and blender
- Good for
- Snacks
- Contains
- Gluten and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 125 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 525 g before cooking, which is about 105 g per serving.
Steps
Add 300g tofu, 100g flour, 1/2 cup (125ml) water, and a pinch of salt to a blender.
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.
Lightly spray a non-stick pan with cooking spray and place over medium heat.
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.
Cook for 3-4 minutes, or until the bottom is set and lightly golden.
Flip the wrap and cook for another minute or so until fully cooked through.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 114
- Protein
- 7 g
- Carbs
- 16 g
- Fat
- 3 g
- Fiber
- 2 g
Where the calories come from
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