This is a good one (vegan & gluten free) 👌 .
It has been a while since I posted a vegan recipe here and that is partly because I either just adding bits to leftovers and call it a dish / eating the kids leftovers standing up while they are in the bath (usually when the Man is out) 🙈/ eating veggie dishes or using the ones I posted here already. 👉 #doradoesvegan 👈But today I had to share this one. This lovely salad / burrito recipe has got it all for a hot summer evening or lunch. Recipe inspiration is from @cookieandkate and her food photography is waaaaaay better them mine so I copied the link in my bio for now if you want to take a look and also that is the original recipe overall.😍 We just adopted it a little due to tofu availability locally and using up stuff we have in our kitchen already. It works though, oh it really does.💙 Only takes 30 mins to make and just delicious so here it is.... .
Crispy baked tofu
160g tofu (I used @cauldronfoods marinated tofu) Positive - it is already prepped. 🙌Negative - comes in plastic trays 👎
2 tsp cornstarch or corn flour
3 tbsp of tomato and chilli chutney
2 tbsp of desiccated coconut .
2 tbsp creamy peanut butter
2 tbsp white wine vinegar or apple cider vinegar
2 tbsp soy sauce (could use tamari)
2 tbsp maple syrup
2 tsp toasted sesame oil
½ lime, juiced
2 garlic cloves .
2 ripe mangos, diced
½ bunch (about 4) spring onion, chopped
some green herbs you have at home, chopped (we used parsley)
½ lime, juiced
⅛ teaspoon salt .
Corn wraps - making it gluten free
Tofu: - toss all ingredients together and stir it well in a pyrex oven dish. Heat it through on 180 degrees for 10 minutes.
Peanut butter sauce- Simply whisk together all of the sauce ingredients until well blended. If the flavor seems too bold or the sauce is too thick, thin it with a tablespoon or two of water.
Mango salsa: Combine ingredients in a small serving bowl and toss. Taste, and add additional salt and/or a little splash of white wine vinegar if necessary. .
Assemble and Enjoy 😋