Singaporean-Malaysian🥚 Egg & tofu

Tofu Spiced Vegan Wrap

Name: Tofu Spiced Vegan Wrap
Total time: 30 min
Yield: 1 servings
Cuisine: Singaporean-Malaysian
Ingredients: ~400 g firm tofu; ~2 tbsp vegetable oil; 1 carrot; 1 capsicum (sweet pepper); ~2 stalks scallion (green onion); 1 shallot; ~½ tsp turmeric; ~½ tsp cumin; ~¼ tsp chili powder; ~1 tbsp sesame oil; ~2 tbsp ketchap manis (sweet soy sauce); ~½ tsp sea salt; ~¼ tsp black pepper; ~¼ cups water; ~8-10 leaves Romaine lettuce leaves

⏱ 30 min🍽 Serves 1

A light and simple vegan wrap using fresh Romaine lettuce leaves as the base, filled with stir-fried tofu and vegetables seasoned with warm spices. Pressed firm tofu is cooked until golden and crumbly, then combined with carrots, capsicum, and scallions, flavored with turmeric, cumin, chili powder, sesame oil, and ketchap manis. Perfect for picnics or as a healthy meal.

Low-cal

Adapted from a video by Nyonya Cooking

LIVE cooking - Tofu Spiced Vegan Wrap

Watch on YouTube

Ingredients

firm tofupress to remove excess water before cooking~400 gest.
vegetable oil~2 tbspest.
carrot1
capsicum (sweet pepper)1
scallion (green onion)~2 stalksest.
shallot1
turmeric~½ tspest.

Steps

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1
Wrap the tofu in paper towels and place a weight (such as a cup) on top to press out excess moisture. Let it sit for a few minutes, then remove water by dabbing with towels or pouring off the liquid.
2
Prepare vegetables: dice the carrot and capsicum into small cubes, slice the shallot thinly, and separate the scallion into white and green parts.
3
Heat vegetable oil in a non-stick pan. Using your fingers, crumble the pressed tofu into bite-sized pieces. Stir-fry at medium heat until the tofu becomes golden brown on the sides and any remaining moisture is driven off.
4
Make a well in the center of the tofu, add sesame oil, and stir in the shallot slices. Cook until the shallots become slightly golden.
5
Add the diced carrot and capsicum, then season with turmeric, cumin, and chili powder. Stir well to combine.
6
Add a small amount of water to help soften the vegetables. Reduce heat to low and continue cooking. Add ketchap manis for sweetness. Adjust seasoning as needed, aiming for a slightly dry texture.
7
Season with sea salt and finish with black pepper. Stir in the green parts of the scallion. Taste and adjust seasoning to balance the spice, salt, and sweetness.
8
Turn off heat and transfer the tofu mixture to a bowl. Rinse the Romaine lettuce leaves and pat dry.
9
Spoon the tofu and vegetable mixture onto each Romaine leaf. You can fold the leaf closed or leave it partially open. Serve immediately while warm.

Tofu Spiced Vegan Wrap

Ingredients

Steps

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