Without the bacon and parmesan this is more of a sibling to a caesar. It is tasty, fresh, satisfying and full of good ingredients. The tofu mayo is a favourite of ours, it tastes rich and creamy but is high in protein and very low in fat. It’s really important to get the right tofu if you want this to be smooth — it’s called Morinaga brand firm silken tofu and it comes in a tetrapak at the supermarket. The tofu mayo makes a batch to keep in fridge.
|1||Spinach wrap (Main)|
|2 Tbsp||Mayonnaise, I use tofu mayonnaise - see recipe below, plus extra to dress|
|4||Cos lettuce leaves|
|100 g||Chicken, cooked (Main)|
|1||Egg, hard-boiled, sliced|
|1 piece||Cucumber, 7cm, cut into strips|
|2||Anchovy fillets, cut into small pieces|
|1 block||Tofu, approx 300g, I used the Moringa variety, firm and silken (Main)|
|2 tsp||Dijon mustard|
|1 tsp||Wholegrain mustard|
|½ tsp||Soy sauce, I used the Kikkoman variety|
|½ tsp||Black pepper|
|1 Tbsp||Olive oil, optional|
|2 Tbsp||Lemon juice|
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- Get one side of the spinach wrap charred and tasty by holding it over a gas flame for about 30 seconds. If you don't have gas you could pop it very close to a really hot grill instead. I like to only do one side so it stays soft enough to roll up.
- Spread the tofu mayo over the wrap and spread the spinach and cos lettuce leaves on top, then making a line down the middle using the chicken, egg, cucumber, anchovy and avocado. Season with the salt and pepper then add a few more dabs of tofu mayo to add moisture to the middle.
- Roll really tightly! I like to cut wraps in half so I can start eating from the middle where all the goodies are.
Place all ingredients in a food processor and mix until super smooth, about 1 minute. Scrape the sides down a couple of times during this time to ensure everything gets well combined.