Tofu Enchiladas with Peppers

Pre-heat the oven to 200°C. Heat 1 tbsp oil in a frying pan and fry 1 tray Mexican Tofu à la Minute (180 g) for 2 minutes. Add 1 chopped yellow pepper and fry for a further 2 minutes. Spoon through 1 can kidney beans (400 g) and 1 can chopped tomatoes (400g). Heat through for 5 minutes until a thick sauce is formed. Meanwhile, heat 4-6 tortilla wraps. Season the sauce to taste with salt and pepper and spread it over the wraps. Mix together 1 carton crème fraîche and 50 g mature cheese (grated). Spread the cheese-and-cream mixture over the tortillas and bake in the pre-heated oven for 20 minutes until golden brown.

Ingredients: Main course 20 min + 20 ovenmin. 2 persons

  • 1 tbsp oil
  • 1 tray Mexican Tofu à la Minute (180 g)
  • 1 400 g can kidney beans, drained
  • 4-6 tortilla wraps
  • salt and pepper
  • 1 carton crème fraîche
  • 50 g mature cheese, grated

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Spicy Vegetable Wraps with Tofu

Heat 2 tbsp sunflower oil in a wok and fry 1 tray Mexican Tofu (180 g) for 2 minutes. Add 400 g stir-fry vegetables with mushrooms and fry the vegetables for 4 minutes until just tender. Meanwhile, heat 4-6 tortilla wraps according to the instructions on the packet. Spread the wraps with 1 carton sour cream (125 g). For spicy vegetables, season with plenty of freshly-ground chilli pepper and spoon onto the wraps. Roll the wraps up and lay them on 2 plates. Tastes good with a crisp iceberg salad.

Ingredients: Main course 15 min. 2 persons

  • 1 tray Mexican Tofu
  • (180 g)
  • 400 g stir-fry vegetables with mushrooms
  • 4-6 tortilla wraps
  • 1 carton sour cream (125 g)
  • freshly-ground chilli pepper
  • iceberg lettuce salad

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Pita Bread with Falafel and Tomatoes

Toast 4-6 pita breads in the toaster until golden brown and crunchy. Heat 2 tbsp olive oil in a frying pan and fry 1 tray (150g) falafel balls for 4 minutes. Slice open the pitas and fill with ¼ finely-shredded iceberg lettuce, 2 sliced tomatoes, 1 red onion (sliced in rings) and the falafel balls. Top with a generous helping of garlic sauce.

Ingredients: Main course 15 min. 2 persons

  • 4-6 pita breads
  • 2 tbsp olive oil
  • 1 tray (150 g) falafel balls
  • ¼ iceberg lettuce
  • 2 tomatoes
  • 1 red onion
  • garlic sauce
 

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Broccoli Burger with Pesto and Tomato

Heat 1 tbsp olive oil in a frying pan and fry 2 broccoli burgers for 6 minutes, turning them regularly. Meanwhile, slice open 2 ciabattas and spread with 2 tbsp Genovese pesto. Top with the broccoli burgers, 1 sliced tomato, ½ red onion (sliced in rings), and 25 g rocket leaves. Lay the broccoli burgers on 2 plates. Tastes good with a small portion of fried potato wedges.

Ingredients: Main course 15 min. 2 persons

  • 1 tbsp olive oil
  • 2 broccoli burgers
  • 2 ciabbatas
  • 2 tbsp Genovese pesto
  • 1 tomato
  • ½ red onion
  • 25 g rocket leaves
  • Fried potato wedges

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