Tofu Wraps with Tahini-Orange Dressing

…and some sprouts and carrots.

The title goes a bit further than expected, but this is all you’ll find on the picture. The ingredients are served separately and then everyone can make their own wraps according to their own taste.

Something new and pleasantly surprising to me was the tahini-orange juice dressing. Found an example of a recipe in a fellow vegan food blog and applied it here. The result was delicious.

So here’s what you need for 2:

100g tofu (diced)

1/2 teaspoon cumin

paprika, grounded black pepper

2-3 tbsp vegetable oil

100g sprouts (I took broccoli, but any would do)

1 carrot (graped)

for the Tahini-Orange Sauce

2 tbsp tahini

the juice of 1 orange

and finally

6 tortilla wraps

How to prepare the tofu:

Heat the oil in a large pan and add the spice. fry the tofu in the flavoured oil until all sides get a brownish-golden colour. Put on a large plate.

The Sauce:

Put the tahini and the orange juice in a bowl and mix with spoon until it gets really smooth. Use 3/4 to cover the fried tofu in the plate.

And finally – mix the sprouts and the carrots and put them by the tofu.

To make a nice wrap – use a spoon to put the amount you’d like of the ingredients in the tortilla.

If you have any tortillas left, just dip them in the remaining sauce… yumm!

Vegan is Good!

Saffron Rice with Tofu

The star this week’s menu is something simple, yet delicious – saffron rice garnished with tofu and some veggies. Best cooked in a large frying pan and with a lot of spices.

The saffron is an almost mythical ingredient, used in so many different cuisines around the world and difficult to find of good quality. It is not by chance that it is the most precious spice there is – its flavour and fragrance are truly unique.

What you need for 2 is:

1 teacup of basmatti rice

100g plain tofu, diced

10-12 saffron threads 

1 small onion (chopped)

5-6 cloves of garlic (chopped)

1 carrot sliced with a peeler 

3-4 sprigs of fresh coriander (chopped)

cumin, cardamom, crushed allspice

grounded black pepper

paprika and some crushed chili

5 tbsp vegetable oil

Put the rice in a bowl and wash it with warm water. Leave aside. Now soak the saffron threads in some warm water that you’ll later use to cook, let’s say in the same teacup as in which you’ve measured the quantity of rice (ratio water-rice should be 2.5:1).

Heat the oil in a large pan and add the cumin, cardamom, crushed allspice, grounded black pepper, paprika and the crushed chili – other words – all the spices except for the coriander.

Put in the tofu cubes and lower the heat a little bit. Gently turn the pieces on all sides. In 4-5 minutes add the garlic and the onions too. Mix well and let it fry for another 4-5 minutes.

Now put in the carrot slices and the rice. Mix well again until the whole mixture is evenly covered by the spices. Then pour in the water in which the saffron was soaked along with the threads and add another bowl and a half of water.

Let it to cook on low heat until the rice is tender, but don’t forget to mix occasionally. Depending on the rice, you may have to add some water, but be careful.

Sprinkle the coriander right before serving and mix.

This is a nice, filling meal on its own but could also be a side dish. Up to you to decide.

Vegan is Gooood!

Picture by By zoyachubby

Lentil and Soy Balls

Decided to experiment a little last weekend and after going through loads of traditional (and not so traditional) recipes for vegan balls made of legumes, came up with an idea on my own – to mix them. Surprisingly – it worked. I mean, it was tasty and pleasant to eye as well.

One thing is certain – you shouldn’t be afraid to get your hands dirty to try this at home!

What you need is (for 2-3):

200g red lentils

200g green soy beans

2 tbsp tahini

1 teaspoon black sesame

4-5 cloves of garlic

2 pinches cumin

2 pinches of dried mint

grounded black pepper/paprika

some baking paper&a tbsp of oil

In separate pots boil the green soy beans and the lentils. The soy will need about 25-30 minutes, but the lentils get ready very fast in about 5-10 minutes. You’ll know they’re ready when they start to crack and peel on their own. Pour the water out, rinse well and leave them to cool.

The soy is a bit more tough and needs some crushing so that it can stick when shaping the balls later. Don’t make a puree – leave some beans whole, it looks prettier in the end.



Now put the lentils, the chopped garlic, the sesame, the mint, the tahini, the pepper/papprika and the cumin with the soy and mix very well.

Once you’re happy with the mixture, put the baking paper on the bottom of a tray and smear the oil equally on the entire surface.

It is time to pull up your sleeves and start rolling the balls with your hand. Use your palm and your fingers to squeeze well the mixture and once the balls are roundly shaped put on the baking paper. Leave some space between them.



Bake in a preheated oven on 200C for 15-20 minutes. They’ll get a nice golden colour.

Serve with a salad.

Vegan is Good!

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