Vegan salad wrap with spiced tofu filling, a fantastic recipe for summer and picnics!
This recipe was inspired by a friend of mine, Corinna. We met a few months ago during the Gourmet Trip which I was invited to. Interestingly, we were also working in the same Company (albeit in different buildings) and even had a mutual contact! Though we always say that it is a small world out there, yet we did not bump into each other all this time. So, it seems the world is not that small after all! Anyway, Corinna runs a website with lots of healthy recipes. She celebrated the second anniversary of her blog recently.To celebrate the day, she is on the look out for delicious healthy recipes which are suitable for picnics. I took the opportunity to immediately contribute with a recipe which I have been quite crazy about lately. It's definitely healthy and vegan-friendly as well. Using my top 3 favourite spices of all times, I gave the dish a slight hint of spiciness using some chilli powder while delivering a beautiful shade of yellow with turmeric. Cumin definitely gave this dish a light earthy and nutty flavour whilst adding to the wonderful aroma. By the way, I just love everything with cumin. It reminded me of my video of the 'Nyonya' dumplings recipe. Compared to making 'Nyonya' dumplings which is hard work, this recipe is certainly easy peasy. Lastly, I added some sweet soy sauce to the dish. Although this is not a classic Malaysian or Asian dish, the usage of the spices and sauces made it tastes very familiar indeed. Instead of using wheat-flour tortillas, lavash or pita, I opted for the fresh and crunchy iceberg salad. You will surely be surprised to know that it is quite filling too. This recipe is for one serving. To save time, you may prepare the vegetables in advance. If you are looking for a vegan, gluten-free and quick recipe, give this recipe a go. As the weather is getting warm, this would be a great treat. If you are feeling more experimental and want to make this dish more Malaysian, serve it with some 'sambal belacan' (Raw Chilli Paste) because anything with 'sambal belacan' tastes simply amazing!
Related Recipe Ideas
- 0.25 teaspoons cumin powder
- 0.25 teaspoons turmeric powder
- 0.25 teaspoons chilli powder
- 1 carrot(s)
- 2 white mushroom
- 1 scallions
- 1 teaspoons sweet soy sauce (kecap manis)
- 1/4 teaspoons salt
- black pepper powder
- 1/2 tofu (firm)
Steps to Prepare
- Press tofu until it is crumbled into small chunks.
- Stir fry tofu with vegetable oil at low heat until golden brown.
- Add sesame oil to the pan and stir fry shallots until softened. Then, add (cubed) carrots and mushrooms until cooked.
- Sauté vegetables and tofu with cumin powder, chilli powder, turmeric powder and sweet soy sauce at medium heat.
- Add salt, sugar and black pepper to taste.
- If the dish is too dry, add 1 tablespoon of water. Cook till gravy dries up.
- Serve with fresh iceberg salad or romaine lettuce.