I decided to try tofu and I thought it would be a nice way to place it in a wrap with peanut butter. I read that the best way to use tofu would ideally be to slice tofu and place it on a paper towel to absorb the liquid. You should then bake it for a while. Ideally prepare the tofu beforehand.
- 1 wholemeal wrap
- Sesame oil
- A handful of fresh mint
- 100g cooked tofu
- 1 tbsp. peanut butter
- 150g fresh spinach leaves
- 1 aubergine
- 2 tbsp. kefir yoghurt
- Step 1 Slice your aubergine in half and bake in the oven until the flesh is soft. Once the aubergine cools, remove the flesh and set aside. Heat a pan with the sesame oil and add your tofu. Add the peanut butter to your pan and mix in the tofu and set aside.
- Step 2 In your blender, blend the mint add the cooked aubergine flesh and pulse and add your kefir and pulse once more.
- Step 3 Get your wrap and place the aubergine mixture, add the spinach leaves and your tofu. Roll and eat.