Southern Fried Tofu Wrap

A flavour packed plant based wrap that's perfect for a WFH lunch or speedy, satisfying dinner

25 minutes cook

Serves 2

Mia Jacobs
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Ingredients

    For the southern fried tofu
  • 180gfirm tofu
  • 150mlsoy milk
  • 1 tbsphot sauce
  • 1 tspgarlic granules
  • a pinchsalt
  • 100gplain flour
  • 1/2 tspsmoked paprika
  • 1 tspgarlic granules
  • 1 tsppaprika
  • 1 tsponion granules
  • 1 tspdried oregano
  • to tastesalt and freshly cracked black pepper
  • 200mlvegetable oil (for frying)
  • 2 tspapple cider vinegar
    • For the sweet chilli mayo
  • 2 tbspvegan mayo
  • 2 tspsweet chilli sauce
  • to tastehot sauce
    • To serve
  • 1/4red onion, thinly sliced
  • 1 avocado
  • 4lettuce leaves
  • 1tomato, sliced and seasoned
  • 4 slices of vegan cheese
  • to tastehot sauce

This crispy southern fried tofu wrap has everything you could want from a lunch. It's filling, flavourful and just as good as its meaty counterpart.

Method

  • Cut the tofu into strips (around the same size and shape as a fish finger).
  • In a bowl, mix the hot sauce, 1 tsp garlic granules, salt and apple cider vinegar to the soy milk and mix together. The milk should thicken slightly. Add the tofu strips and leave to marinate for at least 15 minutes.
  • While it marinates, mix the flour with all the seasonings (smoked paprika, garlic and onion granules, normal paprika, oregano, salt and pepper). Take the marinated buttermilk tofu, let the excess milk drip off then place into the flour, and press firmly to ensure it's completely coated. If you want an extra crispy crust, dip the battered tofu back into the buttermilk mixture then into the seasoned flour again. Set to one side.
  • Before frying or air frying, mix together the sweet chilli sauce, hot sauce and vegan mayo.
  • Heat the vegetable oil in a frying pan over a medium high heat. Once hot, gently add in the tofu pieces and fry on all sides for a few minutes until golden brown and hot through.
  • Load up the wrap with plenty of mayo, all the other salad ingredients, vegan cheese, and finally the crispy southern fried tofu. Tightly wrap up and enjoy!

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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