Using my top three favourite spices of all time, I gave the dish a slight hint of spiciness by adding some chilli powder while delivering a beautiful shade of yellow with turmeric. Cumin definitely gave this dish a light earthy and nutty flavour besides contributing to the wonderful aroma. By the way, I just love everything with cumin.
This recipe is certainly easy and fast. I also 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 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 just amazing!
Tofu Spiced Vegan Wrap is also known as: Vegan Spiced Salad Wrap
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.
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