Curry Tofu, Avocado and Apple Coleslaw Wraps
Curry Tofu, Avocado and Apple Coleslaw Wraps
Ingredients
- 2 tbsp cornstarch
- 1 tbsp (15 ml) tamari sauce
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) lime juice
- 1 tsp curry powder
- 1 tsp onion powder
- 1 block (450 g) firm tofu, coarsely torn into 15 pieces
- 2 tbsp (30 ml) vegetable oil
- 3 cups (255 g) Savoy cabbage or green cabbage, thinly sliced
- 2 tbsp (30 ml) lime juice, plus more for drizzling
- ¼ cup (60 ml) mayonnaise
- 1 tsp (5 ml) Sriracha
- 1 Cortland apple, halved, cored and thinly sliced
- 4 soft wheat tortillas, around 12 inches (30 cm) in diametre
- 2 small ripe avocados, halved
Instructions
- In a bowl, whisk together the cornstarch, tamari, honey, lime juice, curry powder and onion powder. Season with salt and pepper. Add the tofu and mix to coat in the sauce.
- In a non-stick skillet over medium-high heat, heat the oil. Spread the tofu and sauce out in the skillet. Brown the tofu on all sides, about 5 minutes. Spread out on a plate and let cool (see note).
Curry Tofu, Avocado and Apple Coleslaw Wraps