This is a good one (vegan & gluten free).
This lovely salad / burrito recipe has got it all for a hot summer evening or lunch. Recipe inspiration is from Cookieandkate and her food photography is waaaaaay better them mine. We just adopted it a little due to tofu availability locally and using up stuff we have in our kitchen already. It works though, oh it really does. Only takes 30 mins to make and just delicious so here it is…. .
Crispy baked tofu
160g tofu (I used @cauldronfoodsmarinated tofu) Positive – it is already prepped. Negative – comes in plastic trays
2 tsp cornstarch or corn flour
3 tbsp of tomato and chilli chutney
2 tbsp of desiccated coconut .
2 tbsp creamy peanut butter
2 tbsp white wine vinegar or apple cider vinegar
2 tbsp soy sauce (could use tamari)
2 tbsp maple syrup
2 tsp toasted sesame oil
½ lime, juiced
2 garlic cloves .
2 ripe mangos, diced
½ bunch (about 4) spring onion, chopped
some green herbs you have at home, chopped (we used parsley)
½ lime, juiced
⅛ teaspoon salt .
Corn wraps – making it gluten free
Tofu: – toss all ingredients together and stir it well in a pyrex oven dish. Heat it through on 180 degrees for 10 minutes.
Peanut butter sauce- Simply whisk together all of the sauce ingredients until well blended. If the flavor seems too bold or the sauce is too thick, thin it with a tablespoon or two of water.
Mango salsa: Combine ingredients in a small serving bowl and toss. Taste, and add additional salt and/or a little splash of white wine vinegar if necessary.
Assemble and Enjoy 😋