Vegetarian Enchiladas
YIELD
~500-600ML
PREP TIME
00:15
COOKING TIME
00:15
INGREDIENTS
For the tofu
- 1 block Tofu
- ¼ cup flour
- 1 egg
- 1 cup breadcrumbs
- 1/2 litre cooking oil for shallow frying
- 1 cup fresh or frozen peas
- juice of ½ lemon
- 1 Tbsp Extra Virgin Olive Oil
- A handful of fresh mint
- ½ cup Mayonnaise
- A handful Parsley
- ½ cup sliced gherkins
- juice of ½ lemon
- Salt
- 1 cup shredded baby cos lettuce
- 1 small red onion, thinly sliced
- 1 avocado, thinly sliced
- ½ punnet cherry tomatoes, sliced
- 4 wraps
METHOD
- Slice Tofu into 1cm fingers. Pat dry with kitchen paper if it is too wet, then thinly coat with flour. Dip in the beaten egg, then coat with bread crumbs.
- Shallow fry the Tofu fingers until golden and crisp in hot oil.
- Meanwhile, boil the peas for 3 mins, then drain, add the oil, mint, salt and lemon juice, and blitz with a hand blender until smooth. Pour into bowl and set aside.
- In the same food processor, blitz together mayo, lemon juice, parsley and gherkins until smooth. Set aside.
- Warm the wraps in the microwave or on the stove top. Spread with the pea purée and tartare sauce. Scatter with the baby cos lettuce, then top with onion, avocado, tomato gherkins and the tofu fingers. Garnish with some parsley. Roll up and eat while still hot!
