By La vie dans mon assiette
In collaboration with Unisoya
What you need
Tofu maceration (4 portions):
1 454 g packet Unisoya tofu
2 tablespoons maple syrup
3 tablespoons tamari sauce
2 teaspoons baking powder
1 teaspoon curry
1 teaspoon turmeric
1 teaspoon garlic powder
1 ½ teaspoons zested ginger
Zest of one lemon
Pinch celery salt
Ground pepper
Shallot pickles :
2 French shallots, sliced
¼ cup white vinegar (or other)
1 tablespoon maple syrup
½ teaspoon salt
Trim :
4 wraps
2 clear-cut lawyers
Pickled shallots
Fresh mint
Fresh coriander
Shoots
Mayonnaise
Homemade or store-bought hummus
*We leave it to you to prepare the quantities of toppings as you wish.
How to proceed
Cut tofu block into sticks (16 lengthwise). Prepare the tofu mixture, add the sticks and leave to macerate for 20 minutes on the counter (or 24 hours for more taste).
Prepare the French shallot mixture and leave to macerate while you prepare the recipe (approx. 25-30 minutes).
Cook the tofu in a nonstick skillet with 1 tablespoon of vegetable oil for about 6 minutes or until the pieces are toasted, turning halfway through. Set aside.
Garnish wraps, season with pepper and roll up.
Enjoy your meal!