Summary

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

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Instructions

1. 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.
2. Cut the lettuce into strips, wash and dry. Drain the corn. Drain the kidney beans and rinse well in a colander.
3. Heat tortillas one at a time in the microwave.
4. 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.
5. Variation: Crumble the tortilla chips and roll them into the wraps as well.