Crispy Tofu and Veggie Noodles Wrap

Indulge in a vibrant and nutritious meal with our Crispy Tofu and Veggie Noodles Wrap. This low-carb, high-protein vegetarian dish is packed with flavors and textures, making it perfect for those seeking a healthy yet delicious dinner option. Infused with robust Indian and Asian-inspired elements, this recipe is your go-to for a quick and satisfying meal.

Ingredients

🧀 100g Organic Tofu, MOOZ Formaggio Fresh & Firm Tofu - Soy Paneer
🧂 1 Teaspoon Pink Salt
🥕 1 Small Carrot
🥒 1 Small Green Zucchini
🌞 1 Small Yellow Zucchini
🧄 3 Cloves Garlic, chopped
🫒 1 to 2 Teaspoons Olive Oil, Figaro Extra Virgin Olive Oil
🥢 1 Teaspoon Soy Sauce, divided
🥠 2 Rice Paper Sheets, Real Thai Original Thai Cuisine Rice Paper
💧 Water for soaking rice paper

Seasoning Mix:
🧂 Pink Salt
🌿 Coriander Powder
🌿 Cumin Powder
🥭 Amchur Raw Mango Powder
🌿 Ginger Powder
🌶️ Piri Piri, The Only Piri Piri Mix You Need
🌿 Oregano, The Only Oregano You Need
🌿 Mixed Herbs, The Only Italian Mix You Need

Instructions

1- Prepare Tofu:

• Slice 100g organic tofu into two equal cubes.
• Use a fork to poke small holes all over the tofu to enhance flavor absorption.

2- Make Spice Mix:

• In a small bowl, blend pink salt, coriander powder, cumin powder, amchur powder, ginger powder, Piri Piri mix, oregano, and mixed herbs.

3- Marinate Tofu:

• Liberally apply the spice mix to both sides of tofu slices.
• Allow to marinate for 10-15 minutes.

4- Prepare Vegetables:

• Wash and peel the carrot, green zucchini, and yellow zucchini into long, noodle-like strips using a peeler or spiralizer.
• Chop the garlic cloves.

5- Roast Tofu:

• Heat ½ teaspoon of olive oil in a pan on low heat.
• Place marinated tofu in and roast both sides until golden and crispy.
• Remove and set aside.

6- Sauté Veggie Noodles:

• In the same pan, add another ½ teaspoon olive oil.
• Sauté garlic until fragrant.
• Add ½ teaspoon soy sauce.
• Add veggie noodles, mix, cover, and cook for 2-3 minutes, maintaining the crunchiness.

7- Prepare Rice Paper Wraps:

• Soak each rice paper sheet in water until softened.
• Lay on a flat surface.

8- Wrap Tofu:

• Place one tofu cube in the center of each rice paper.
• Wrap like a spring roll.

9- Pan-Roast Wraps (Optional):

• Add another ½ teaspoon olive oil to the pan.
• Pan-roast wraps on low heat until crisp on both sides, approximately 3-4 minutes.

10- Plate and Serve:
- Arrange sautéed noodle base on a serving plate.
- Top with tofu wraps. Serve hot.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 2
Calories: 240 kcal
Protein: 15g
Carbs: 10g
Fats: 8g
Equipment: Wooden Chopping Board, Small Utility Knife, Various Plates, Metal Teaspoon, The Only Brand Spice Shakers, Red Handle Vegetable Peeler/Spiralizer, Light Green Non-Stick Frying Pan, Black Glass Top Stovetop, Black with White Handle Spatula, Wooden Tongs, Glass Lid, Metal Fork

Cooking Tips

• Poking holes in the tofu enhances spice absorption.
• Retain slight crunch in vegetables for optimal texture.
• Avoid extra salt due to soy sauce's salinity.
• A gluten-free rice paper wrap offers an alternative to traditional meals.

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Crispy Tofu and Veggie Noodles Wrap