Tofu Tortillas with a Strawberry Salsa
Here is a meat free Monday idea that’s tasty and nutritious, makes the most of the seasonal spring strawberry crop and can feed four hungry bellies. The arrival of strawberries signals the end of the cold weather and imbibes all the spring vibes one needs after what seems like an extended winter thanks to lockdown.
We prefer these kind of meals because they come together with relative simplicity and use the freshest ingredients.
We have made the tortillas from scratch as it requires only an extra half hour of prep, but you can go for the store bought options to save time.
- In a glass bowl mix together 1 tbsp Balsamic vinegar, ½ tsp salt, 1 finely green chilli (optional), ½ finely chopped red onion.
- Now slice 250g strawberries (1 punnet) and stir into the bowl.
- Top with 2 tbsps freshly coriander leaves.
- Set aside till ready to serve.
- Slice a 250g block of Tofu into 12 slices and marinate in 2 tbsp Soy/Teriyaki
- Heat a pan, then add 2 tbsp oil and 1 small finely chopped onion.
- Fry till translucent then add 1 level tbsp Thai Mussaman spice, 1 tsp freshly chopped garlic and 2 tbsp coconut cream (optional).
- Place the marinated tofu in the sauce.
- Cover and simmer for 5 minutes.
The Tortillas (makes 12) Mix in your favourite kneading appliance or by hand.
- In a large mixing bowl measure out 560g plain flour, 340ml hot water, 40ml (2tbsp) vegetable oil, 1 ½ tsp salt.
- Rest for about ½ hour.
- Divide into 12 equal balls.
- Lightly flour the board then roll out each tortilla.
- Heat a tawa or crepe pan on medium high.
- When heated, place a tortilla on the pan.
- Move it around for about a minute then flip - you should see small brown spots on it.
- Do the same on the other side.
- Place in a dish lined with a paper towel.
- Cover with a tea towel to keep warm.
- 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.