Mrs. Balls Chutney Tofu Wrap
Prep Time: 10 Mins
Cook Time: 15 Mins
Total Time: 25 Mins
Serves: 2
While living in Cape Town, I couldn’t help but notice that Mrs. Balls Chutney is a South African staple that is in everyone’s fridge. It inspired me to make this healthy vegan high-protein wrap that features Indian spiced shredded tofu that perfectly complements the chutney. If you can’t get your hands on Mrs. Balls – try my recipe for homemade peach and apricot chutney or use whatever you can find at your local grocery store.
Ingredients
Grated tofu
1 340g block extra firm tofu, grated
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon olive oil
1 tablespoon cornstarch
½ teaspoon fine sea salt
Cucumber salad
½ yellow onion, thinly sliced
2 tablespoons lemon juice (about ½ lemon)
½ English cucumber, diced
2 tablespoons chopped fresh cilantro
Salt to taste
½ cup shredded purple cabbage
½ cup baby spinach
2 whole wheat wraps
1 avocado, thinly sliced
Mrs. Balls Chutney (or homemade)
Directions
Preheat the oven to 425F. On a lined baking tray, toss the tofu with turmeric, cumin, chili powder, olive oil, cornstarch, and sea salt. Spread in an even layer and bake for 15-18 minutes tossing halfway.
Prepare the cucumber salad by adding the lemon juice to the onions. Let it macerate for 10 minutes before adding the cucumber and cilantro. Add salt to taste.
To assemble the wraps, layer some baby spinach, tofu, cucumber salad, purple cabbage, and avocado slices, and pour over some chutney. Fold or roll up and enjoy!
