Crispy Tofu Caesar Wrap
This is the kind of lunch that feels like a proper treat while still being packed with goodness. Crispy golden tofu, crunchy greens, salty capers and a creamy Caesar-style dressing all wrapped up in a soft tortilla. The combination of textures is what makes this one so special! It's a brilliant make-ahead lunch and one that always goes down well with family and friends.
Takes 20 minutes
Serves 4
Ingredients
For the Crispy Tofu
- 250 g firm or extra-firm tofu
Batter
- 24 g cornflour 3 tbsp
- ½ tsp garlic powder
- ½ tsp onion powder
- Pinch of fine sea salt
- Freshly ground black pepper
Primer
- 16 g cornflour 2 tbsp
- 45 ml water 3 tbsp
Breadcrumb Layer
- 60 g panko breadcrumbs 2 cups
- 5 g nutritional yeast 1 tbsp or finely grated Parmesan
- Vegetable oil for shallow frying
For the Creamy Caesar Dressing
- 60 g white tahini 4 tbsp
- Juice of 1 lemon approximately 45ml / 3 tbsp
- ½ tsp garlic powder
- 100 ml water
- Salt and black pepper to taste
For the Salad and Assembly
- 4 large flour tortillas or wraps
- 1 head baby gem lettuce shredded
- 100 g kale stalks removed and finely shredded
- 25 g capers drained and patted dry
Instructions
Prepare the Tofu
- Drain the tofu and pat dry with kitchen paper. Slice into 12 fingers, approximately 1.5cm thick.
Prepare the Coating
- In one shallow bowl, mix together the cornflour, garlic powder, onion powder, salt and pepper for the batter.
- In a second bowl, whisk together the cornflour and water until smooth to create the primer.
- In a third bowl, combine the panko breadcrumbs and nutritional yeast or Parmesan for the breadcrumb layer.
Coat and Cook the Tofu
- Dip each tofu finger into the batter, coating evenly and shaking off any excess. Next, dip into the primer, ensuring it is fully coated. Finally, press into the breadcrumb layer until completely covered.
- Heat approximately 1cm of vegetable oil in a large frying pan over a medium-high heat. Once hot, carefully add the tofu and cook for 3–4 minutes on each side until golden brown and crisp.
- Transfer to a wire rack or plate lined with kitchen paper.
Make the Caesar Dressing
- In a bowl, whisk together the tahini, lemon juice and garlic powder. The mixture will thicken at first.
- Gradually add the water a little at a time, whisking continuously until you have a smooth, creamy dressing. Season with salt and black pepper to taste.
Prepare the Salad
- Combine the shredded baby gem and kale in a large bowl.
- Pour over the dressing and toss well, using your hands to gently massage the kale for 30 seconds to soften it slightly. Fold through the capers.
Assemble the Wraps
- Warm the wraps briefly in a dry frying pan or microwave until soft and pliable.
- Divide the dressed salad between the wraps. Slice the crispy tofu diagonally and arrange on top.
- Fold up the bottom of each wrap, tuck in the sides and roll tightly to seal.
- Serve immediately while the tofu is hot and crispy.
