Tofu Veggie Wraps

Ingredients

• 500g Firm tofu
• 8 wraps Wraps
• 2 tomatoes Tomatoes
• 120g Baby spinach
• 130g Greek yoghurt
• 20ml Olive oil

Method

1. Prep the ingredients Set out tofu, wraps, tomato, spinach, greek yoghurt and olive oil. Wash, trim, and chop tomato before heating the pan. Rinse spinach and pat the leaves dry. Measure greek yoghurt and olive oil.
2. Cook or mix the filling Pat the tofu dry, slice it into strips, and pan-fry in olive oil for 2-3 minutes each side until lightly golden.
3. Make the yoghurt sauce Stir greek yoghurt with a teaspoon of water until smooth enough to spoon over the filling.
4. Warm the wraps Warm the wraps in a dry pan or microwave for 10-20 seconds so they fold without cracking.
5. Fill the wraps Lay the warm wraps flat and spoon the filling down the middle, then add tomato and spinach in an even line.
6. Add sauce Spoon the yoghurt sauce over the filling before rolling.
7. Roll Fold in the sides, then roll tightly from the bottom.
8. Serve Cut in half and serve warm. For packed serves, cool the filling first, wrap tightly and keep refrigerated at 5C or colder until eating (use within a day).