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Sesame Tofu Nori Wraps

Sesame Tofu Nori Wraps

  • Recipe parson20160119 26781 hqf99x Serves 4
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Enjoy a nutrient-rich dish without losing flavour with these tasty wraps. Made by wrapping up quinoa, assorted vegetables and soy sauce/sesame seasoned tofu in nori seaweed, these delicious rolls are packed with protein, fibre, and assorted vitamins and minerals. Enjoy with the freshly made dipping sauce as part of a larger meal.

Recipe courtesy of Great British Chefs.

Ingredients

tofu:
400g tofu, firm
3 tbsp dark soy sauce, or tamari
2 tbsp sesame oil
2 tbsp sesame seeds

dipping sauce:
1 carrot, roughly chopped
1 shallot, roughly chopped
1 tbsp finely grated ginger
1 garlic clove, grated
2 tbsp white miso
3 tbsp sesame oil
1 tbsp rice wine vinegar
1 orange, juice only
salt, to taste
black pepper, to taste

to assemble:
1 packet nori seaweed sheets
150g quinoa, cooked
1 tbsp brown rice vinegar
1 avocado, peeled, stoned and sliced
1/2 cucumber, cut into matchsticks
1 large beetroot, peeled and grated
baby coriander leaves, optional

How To Prepare

  1. Preheat the oven to 200°C/gas mark 6. Line a baking tray with parchment paper.
  2. Remove the tofu from its packaging and press between 2 tea towels to remove as much moisture as possible. Slice into 16 thin sticks.
  3. In a shallow dish, combine the soy sauce and sesame oil. Coat each tofu stick in the sauce then place on the prepared baking tray and sprinkle with sesame seeds. Bake until crisp and golden, about 30 minutes, then remove from the oven and allow to cool slightly.
  4. To make the sauce, combine all the ingredients in a food processor or blender on a high speed until smooth, adding a little more water if necessary to achieve the desired dipping consistency. Transfer to a bowl.
  5. To assemble the wraps, lay a sheet of nori on a clean cutting board. Combine the quinoa and rice vinegar in a small bowl then use your fingers to spread a couple of tablespoons over the nori sheet, leaving a border of about 3cm at the top.
  6. Lay the slices of tofu, avocado and cucumber across the centre of the wrap and scatter over the beetroot and baby coriander, if using.
  7. Lightly wet the top border of your nori sheet. Starting from the bottom, roll the wrap up as tightly as you can, using the wet edge to seal it shut. Repeat until all the wraps are filled then serve with the dipping sauce.
  8. These wraps are best enjoyed immediately, but will keep in the fridge for a couple of days.

Ingredients20160119 26781 1qjvetq

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