Sesame tofu nori wraps with carrot and ginger dipping sauce
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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.
Ingredients
Tofu
- 396g of tofu, firm
- 3 tbsp of dark soy sauce , or tamari for a gluten-free version
- 2 tbsp of sesame oil
- 2 tbsp of sesame seeds
Dipping sauce
- 1 carrot , roughly chopped
- 1 shallot , roughly chopped
- 1 tbsp of finely grated ginger
- 1 garlic clove , grated
- 2 tbsp of white miso , (I like the Clearspring brand)
- 3 tbsp of sesame oil
- 1 tbsp of rice wine vinegar
- 1 orange , juice only
- salt
- black pepper
To assemble
- nori seaweed , (I like the Clearspring brand), 1 packet
- 150g of quinoa , cooked
- 1 tbsp of 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
Method
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, for about 30 minutes, then remove from the oven and allow to cool slightly
4
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
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
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Sesame tofu nori wraps with carrot and ginger dipping sauce
