Sesame tofu nori wraps with carrot and ginger dipping sauce

Kate Doran's tofu nori wrap recipe would make a delicious vegan snack or lunch on the move. Slices of tofu are coated in a rich sauce and topped with quinoa, avocado, beetroot and cucumber. Nori is a great gluten-free alternative to bread-based wraps, and imbues the wraps with the wonderful umami, salty flavour of the sea.

First published in 2016

Nori is perhaps best known for its use in sushi, but it also works wonders wrapped round all sorts of other ingredients. Sturdier than a lettuce wrap and lighter than any bread-based alternatives – with the added bonus of being completely gluten-free – nori can be filled with anything from hummus and avocado to shredded chicken, prawns or tofu, as in this recipe.

Here pieces of sesame-crusted are rolled up tight with crunchy cucumber batons and slices of avocado. Quinoa adds bulk but you could easily substitute sushi rice or even couscous depending on what you have to hand. These generously rolled wraps are served with a vibrant carrot and ginger dipping sauce, rich with sesame oil and sweet creamy miso.





Dipping sauce

To assemble


Preheat the oven to 200°C/gas mark 6. Line a baking tray with parchment paper
Remove the tofu from its packaging and press between 2 tea towels to remove as much moisture as possible. Slice into 16 thin sticks
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, for about 30 minutes, then remove from the oven and allow to cool slightly
To make the sauce, combine all of the ingredients in a high-speed food processor or blender until smooth, adding a little more water if necessary to achieve desired dipping consistency. Transfer to a bowl
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
Lay the slices of tofu, avocado and cucumber across the centre of the wrap and scatter over the beetroot and baby coriander, if using
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
These wraps are best enjoyed immediately, but will keep in the fridge for a couple of days

Kate Doran is the blogger behind 'The Little Loaf', specialising in nostalgic baking recipes.

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