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Avocado and fried tofu wrap served on a plate
Delicious wrap packed with crispy fried tofu and creamy avocado

Fried tofu & avocado wrap

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals
The secret of the perfect wrap is the play of textures: the soft tortilla, the creamy avocado, the crunchy vegetables and the tofu, crusted outside and soft inside. Tofu is neutral in taste itself, so it acts like a 'sponge': absorbing the spices and marinade. The smoked paprika (pimentón) gives it a depth as if you roasted it over an open fire.
🕒 Prep Time 15 mins
🍳 Cook Time 8 mins
⌛ Total Time 23 mins
🍽️ Servings 2 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Non-stick frying pan
  • Mixing bowl
  • Kitchen paper
  • Knife and chopping board

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Wrap the tofu in kitchen paper and press out excess moisture, then cut into cubes.

Tip: Water hinders browning (the Maillard reaction). The drier the tofu surface, the crispier it will be.
2 ✓

Toss the tofu with the oil, garlic, paprika, salt, and pepper.

Tip: The oil helps the spices stick to the surface of the tofu and not burn immediately in the pan.
3 ✓

Fry the tofu in a hot frying pan for 6-8 minutes, turning occasionally, until golden brown crust forms on all sides.

Tip: Be patient, don't move it constantly, let the crust bake on.
4 ✓

Prepare the cream: mash the avocado with a fork, mix in the lime juice, salt, and pepper.

Tip: The acidity of the lime (citric acid) prevents oxidation, so the avocado stays nice and green.
5 ✓

Warm the tortilla in a dry frying pan for 10-10 seconds per side.

Tip: Under the influence of warming, the starch structure changes, the sheet softens and becomes pliable without breaking.
6 ✓

Spread the sheet with avocado, pile on the vegetables and the fried tofu, sprinkle with coriander.

Tip: Layering flavours and textures makes every bite exciting.
7 ✓

Roll up tightly, cut in half diagonally, and serve.

Tip: The diagonal cut is not only aesthetic but easier to bite into.

Recipe FAQ

Why didn't the tofu get crispy?
It probably remained too wet. Press the water out of it thoroughly with kitchen paper before frying, or use firmer tofu.
How do I roll it so it doesn't fall apart?
Don't overfill it! Pile the filling in the middle, fold up the bottom, then the two sides tightly. Wrap in baking paper to secure.

Ingredients

  • 2 whole Large tortilla wrap
  • 200 g Firm tofu
  • 1 whole Ripe avocado
  • 1 tbsp Lime juice
  • 2 tbsp Olive oil
  • 1 clove Crushed garlic
  • 0.5 tsp Smoked paprika
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper
  • 50 g Cucumber (cut into strips)
  • 1 whole Tomato (sliced)
  • 0.5 whole Red onion (thinly sliced)
  • 1 tbsp Fresh coriander (or parsley)