Tofu and Sweet Potato Wraps

Ingredients

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• Corn Tortilla Corn Tortilla 2 2
• Sweet Potato Sweet Potato 80g 1/2 cup
• Tofu Tofu 75g 1/4 cup
• Cherry Tomatoes Cherry Tomatoes 4 4
• Mixed Quinoa Mixed Quinoa 60g 1/3 cup
• Garlic Garlic 1 clove 1 clove
• Red Onion Red Onion 1/4 1/4
• Arugula Salad Rocket Salad 30g 2/3 cup
• Parmesan Cheese Parmesan Cheese 15g 1/4 cup
• Plain Yoghurt Plain Yoghurt 2 tbsp 2 tbsp
• Table Salt Table Salt seasoning seasoning
• Olive Oil Olive Oil 1 tbsp 1 tbsp

Instructions

1. 1.Peel the sweet potato and cut into cubes. Boil a pot of salted water on the hob and once boiled reduce the heat and add the sweet potato. Cook for 14 mins.
2. 2.Boil a second pot of salted water on the hob and once boiled reduce the heat and pour in the quinoa. Cook for 10 mins.
3. 3.Add the olive oil to a saucepan and place on the hob. Once hot, add some cubed tofu. Cook for 5 mins on a gentle heat, and frequently turning the tofu.
4. 4.Chop the onion and crush the garlic, add to the saucepan in the final 2 mins of cooking the tofu.
5. 5.Slice the tomatoes and grate some parmesan. Add a dollop of yoghurt to each tortilla and smear the yoghurt in one central strip from top to bottom.
6. 6.By now, the quinoa should be cooked, remove from the heat, and drain if necessary. Add the quinoa to the tortilla, on top of the yoghurt.
7. 7.Now drain the sweet potato and take the saucepan off the heat. Add the sweet potato, tofu, onion, garlic and tomatoes to the wraps.
8. 8.Top the tortilla with a small handful of rocket leaves (arugula), the grated parmesan and a drizzle of honey. Season and roll the tortillas to serve.

Nutritional Information

• Calories:
  1635
• Fat:
  41g
• Sodium:
  592mg
• Carbs:
  279g
• Sugar:
  34g
• Protein:
  42g