Tofu Tortillas with a Strawberry Salsa

Here’s a meat free Monday idea, for 4, for you that’s tasty and nutritious.

The Salsa

  1. In a glass bowl mix together 1 tbsp Balsamic vinegar, ½ tsp salt, 1 finely green chilli (optional), ½ finely chopped red onion.
  2. Now slice 250g strawberries (1 punnet) and stir into the bowl.
  3. Top with 2 tbsps freshly coriander leaves.
  4. Set aside till ready to serve.

 

The Tofu*

  1. Slice a 250g block of Tofu into 12 slices and marinate in 2 tbsp Soy/Teriyaki
  2. Heat a pan, then add 2 tbsp oil and 1 small finely chopped onion.
  3. Fry till translucent then add 1 level tbsp Thai Mussaman spice, 1 tsp freshly chopped garlic and 2 tbsp coconut cream (optional).
  4. Place the marinated tofu in the sauce.
  5. Cover and simmer for 5 minutes.

 

The Tortillas (makes 12) Mix in your favourite kneading appliance or by hand.

  1. In a large mixing bowl measure out 560g plain flour, 340ml hot water, 40ml (2tbsp) vegetable oil, 1 ½ tsp salt.
  2. Knead.
  3. Rest for about ½ hour.
  4. Divide into 12 equal balls.
  5. Lightly flour the board then roll out each tortilla.
  6. Heat a tawa or crepe pan on medium high.
  7. When heated, place a tortilla on the pan.
  8. Move it around for about a minute then flip - you should see small brown spots on it.
  9. Do the same on the other side.
  10. Place in a dish lined with a paper towel.
  11. Cover with a tea towel to keep warm.
  12. Continue to roast the others then serve immediately.

 Assemble Tortillas at the table.

*If you prefer it crispy bake in an oven heated to 190C for 15 minutes prior to adding to the sauce.