Smoky Jalapeño Tofu Wraps

Method

1. 1 Preheat the oven to 180°C fan (355°F / Gas Mark 4) and line a baking tray with baking paper.
2. 2 Add the jalapeños, garlic, lime juice and zest, nutritional yeast, 6 tbsp Greek-style yogurt, cayenne pepper, smoked paprika, cumin, and onion powder to a blender. Blend until smooth, then season with salt and black pepper to taste.
3. 3 Set aside approximately ¾ of the marinade to coat the tofu. Mix the remaining ¼ with 2 tbsp of Greek-style yogurt to make the salsa. Set aside.
4. 4 Using a potato peeler, slice the tofu into thin ribbon-like strips. Add to a bowl with the tofu marinade and toss to coat. Leave to sit while you prepare the salad.
5. 5 Add the red onion, cucumber, cherry tomatoes, fresh mint, and fresh parsley to a bowl. Drizzle with extra virgin olive oil, lime juice, and maple syrup. Season with salt and black pepper and toss to combine.
6. 6 Spread the tofu ribbons out on the lined baking tray in a single layer, making sure they are spaced out as much as possible — if they are too close together they will steam rather than crisp up. Bake for 15–20 minutes until slightly golden and crispy.
7. 7 To assemble, spread the salsa over each tortilla. Top with the crunchy salad and tofu ribbons. Fold in the bottom and sides of the tortilla, leaving the top open. Toast in a dry pan or sandwich press to your preference and serve immediately.