Easy Gochujang Shredded Tofu & Chickpea Lunch Wraps
Flour tortillas filled with easy gochujang shredded tofu and chickpeas for the perfect lunchtime wraps that are packed with flavour.
Servings: 4 lunch wraps
Calories: 404kcal
Ingredients
Shredded tofu ingredients
- 2 teaspoons olive oil
- 450 g extra firm tofu (16 oz) coarsely grated, firm tofu will need pressed first)
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon chilli flakes
- 1 pinch salt and black pepper
Filling Ingredients
- 1 teaspoon olive oil
- 240 g chickpeas (400g/14oz tin of chickpeas, drained)
- 1 red pepper (stalk & seeds removed, then thinly sliced)
- 1 pinch salt and black pepper
Gochujang sauce
- 2 tablespoons gochujang paste (I use medium, but you can use hot)
- 2 tablespoons tomato puree
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
Wrap ingredients
- 4 large flour tortillas
- 3 tablespoons vegan mayo
- ¼ cucumber (sliced)
- 45 g salad leaves (or a handful for each wrap)
Instructions
- Preheat your oven to 220c / 200 c fan / 425f / gas mark 7.
- Mix the shredded (grated) tofu with the paprika, oregano, chilli flakes, salt & pepper 2 teaspoons of olive oil.
- Spread out the coated tofu in a single layer on a sheet pan or baking tray and pop it in the oven to roast for 20 minutes.
- In a bowl toss the chickpeas and red pepper in 1 teaspoon of olive oil and season with salt and pepper and spread out on another sheet pan or tray (I like to line this one) in a single layer and also roast for 20 minutes.
- Mix the gochujang sauce ingredients in a bowl and set aside.
- Once the tofu, chickpeas and red pepper are roasted, spoon them into a bowl, mix well, then coat in the gochujang sauce (there will be enough filling for 4 generously filled wraps).
- Now to make the wraps. Spread each large flour tortilla (this recipe makes enough for 4 well-filled lunch wraps) with vegan mayo, right up to the edges.
- Add a handful of salad leaves to the middle of the wrap.
- Top the salad leaves with slices of cucumber, then add a generous portion of the tofu mixture.
- Fold the sides in slightly, then the bottom of the tortilla (nearest you) over the filling and tucked in sides, you can then use the top of the tortilla to pull the filling back in towards you, if it's spilling out, then keep rolling and tucking in.
- Cut in half (I wrapped in baking paper first) and serve.
- Enjoy!
Notes
- Extra firm tofu can be used right away, but firm tofu must be pressed first to remove excess liquid (in a press or wrap in kitchen paper, then a clean tea towel and top with heavy cook books and tins of beans for half an hour).
- Use medium or hot gochujang depending on how spicy you love food. The medium has a kick.
- You can store this filling in the fridge in an airtight container for 3-4 days.
- You can freeze, but it can make the tofu a bit rubbery.
Nutrition
Serving: 1 wrap | Calories: 404kcal | Carbohydrates: 48g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 645mg | Potassium: 623mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2093IU | Vitamin C: 46mg | Calcium: 153mg | Iron: 5mg
