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Thursday, October 25, 2012

Grilled tofu and eggplant pan-Wraps

These look delicious vegetarian wraps and "heavier" than they cost. The extra-firm tofu grill pan firmly and eggplant, onions and peppers add your own grilled vegetables goodness.

The richest taste here comes the sour cream, garlic sauce, Mediterranean style, rich additional fact, with the addition of tahini mother. It is a thick sauce, but you can adjust the consistency to your liking, adding a little water to dilute.

Note: If you do not have a grill, use a heavy (preferably iron) to give the pot and hot vegetable tofu.

4 laps before

ingredients

For the garlic sauce and yogurt

          Greek yogurt 6 oz
          2 garlic cloves, finely chopped
          2 tablespoons tahini
          Crushed 1 tablespoon lemon juice on time
          1/2 teaspoon ground cumin
          To dilute water, if required
          sea salt
          freshly ground black pepper

for wraps

          Extra thick slices of tofu 8 1/3 inches, about 3 x 2-inch rectangles
          1/4 teaspoon each cumin, turmeric, chili powder, garlic powder
          Olive oil, for brushing
          1 small eggplant, cut lengthwise into two halves, each half cut into pieces 1/4 inch crescent (a total of 16, the remaining reserve for another use)
          sea salt
          freshly ground black pepper
          1 small onion, thinly sliced 1 inch
          Half of the large red bell pepper, cut into thin strips 1 inch
          4 whole wheat tortillas 8 inches

preparation

For the garlic sauce and yogurt

          Mix the yogurt, garlic, tahini, lemon juice and cumin in a medium bowl. Mix in a little water, if desired consistency (should be very thick). Season with salt and pepper and set aside.

for wraps

          Show give tofu slices in layers of paper towels and multiple layers of moisture can drain. Let stand for 15 minutes.
          Stir in cumin, turmeric, chili powder and garlic powder in a small bowl. Aside spice mixture.
          Preheat the oven to the lowest temperature.
          Heat a grill pan over medium heat and coat with olive oil. Spice spice up the eggplant slices with salt and pepper and cook until soft and lightly charred, about 3 minutes per side. Transfer to a heatproof bowl and to keep warm in the oven.
          Brush the pan with a little oil and add the sliced onion and pepper. Season with salt and pepper and grill, stirring until soft and charred slightly, 3-4 minutes. Transfer to the same dish with eggplant and keep warm.
          Dry the tofu with paper towels and sprinkle both sides with salt, pepper and mix the spices reserved. Brush the grill pan with oil and grilled tofu until golden brown and charred bodies, 2-3 minutes per side. (Put the pieces carefully with a spatula to try to avoid damage.
          Arrange tortillas flat on a work surface and distribute a line of yogurt-garlic sauce from the center bottom of each bit to the left, about half of the sauce.
          Share Arrange the tofu slices on the sauce and topped with eggplant, onions and peppers. Pour remaining sauce on the packaging. On the left side of the filling tightly wound.
          Brush the grill on the oil pan and gasket surrounds place down (2 times if necessary). Use a large spatula or press the grill and grill to char marks appear, about 1-2 minutes. Turn and grill for 1 minute.

Transfer to a cutting board and cut each winding halved diagonally. Serve immediately.

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