High Protein Chapati Wrap

Zutaten

• 1/4 cup warm water
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp curry powder
• 1 tsp freshly grated ginger
• 2 cloves garlic (grated)
• 1 tsp garam masala
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1 veggie bouillon cube (I use the Go Bio Organic Vegetable Bouillon)
• 1.5 tbsp tamarind paste
• 1 tbsp avocado oil
• 1 block extra firm tofu (mine was 456g) (You can cut into sticks or slice with a mandolin for thinner strips)
• 85 g of chickpea flour (~2/3cup)
• 145 g All purpose flour (~1 cup)
• 2/3 cups water
• 1 tsp of salt
• 1 tsp of sugar
• 1 tbsp of avocado oil
• 1 carrot
• 1/8 of a cabbage
• 1 small tomato
• 1/2 green bell pepper
• 2 tbsp hemp seeds
• 1 tbsp flavoured vinegar (I used pineapple vinegar but Apple Cider or Red Wine vinegar will work)
• 1/2 tbsp maple syrup
• 1/2 tbsp of avocado oil

Zubereitung

1. 1

   --- Prep the Tofu ---

2. 2

   Warm the water in the microwave for a few seconds till it is warm but not hot

3. 3

   Mix the tamarind paste into the water and try and break it apart. Remove any seeds

4. 4

   Let it sit for about 10 minutes till it has dissolved

5. 5

   While the tamarind is soaking, combine all the spices into a spice grinder and blitz till everything is well combined into a powder

6. 6

   Mix the ground spices with the tamarind paste, grated garlic, ginger, vegetable bouillon powder and oil

7. 7

   Let the tofu marinade while you prep the chapati

8. 8

   --- Prep the Chapati ---

9. 9

   Combine all the dry ingredients and oil in a bowl and mix well

10. 10

    Slowly add in the water till you get a soft dough but it should not be sticky. You might not need all the water measured out.

11. 11

    Place the dough in an oiled bowl and set aside to rest

12. 12

    While the dough is resting make the salad

13. 13

    --- Make the Salad ---

14. 14

    Before you make the salad, preheat your oven to 425°F

15. 15

    Grate your carrot and cabbage and finely chop your green pepper and tomato

16. 16

    Combine all the salad ingredients in a bowl and set aside

17. 17

    --- Cook the Tofu ---

18. 18

    Place the tofu evenly on a baking tray and bake for 30 minutes flipping half way.

19. 19

    While the tofu is baking, you can move on to cooking your chapati

20. 20

    --- Cook the Chapati ---

21. 21

    Divide the dough into four even balls by weight

22. 22

    Preheat a large non-stick pan

23. 23

    One at a time, roll out the balls to about 9 inch in diameter. Please make sure it is not too thin otherwise it will crack when it cools down

24. 24

    Cook the chapati at medium heat till the top starts to turn translucent and air pockets start to develop (roughly takes 2-3 minutes). Flip the chapati and cook on the other side for about a minute or two.

25. 25

    Sprinkle a little bit of oil on the pan to crisp the chapati for a minute or 2

26. 26

    Set aside and continue to fry the rest of the chapati

27. 27

    The tofu should be done by the time you are done making the chapati

28. 28

    Assemble the wraps with the tofu and salad along with any condiments of choice. I prefer vegan mayonnaise.

29. 29

    These should make four wraps you can take for lunch.