Mexican Wraps Vegan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 tortilla (s)
- some oil
- 200 g tofu
- 1 can tomatoes, chunky
- 2 tablespoon tomato paste
- 1 can corn
- 1 can kidney beans
- 0.5 ½ head iceberg lettuce
- 1 cup crème fraîche (Creme Vega), vegan
- spice (s), e.g., Salt, pepper, chilli flakes, vegetable stock powder
- Agave syrup
- parsley
Print Recipe
Pin Recipe Instructions
- Dry the tofu and roughly crumble it with a fork. Fry in a little oil until crispy. Deglaze with the canned tomatoes, add tomato paste and spices, agave syrup and parsley to taste and simmer briefly.
- Cut the lettuce into strips, wash and dry. Drain the corn. Drain the kidney beans and rinse well in a colander.
- Heat tortillas one at a time in the microwave.
- First coat the tortillas with the vegan crème fraîche, then top with tofu, corn and beans and the salad, season with fresh pepper from the mill and roll if necessary.
- Variation: Crumble the tortilla chips and roll them into the wraps as well.
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