Easy spicy tofu wraps with garlic mayo

These wraps are a good way into tofu if you are not sure about it yet. Coated in spices and cornflour and fried until golden, the strips are crisp outside and soft inside, and the garlic mayo pulls everything together. No pressing needed: a quick pat dry is enough.

You will need (makes 4 wraps)

• 1 block (about 280g) of firm or extra-firm tofu
• 1 tbsp soy sauce
• 2 tbsp cornflour
• 1 tsp smoked paprika, ½ tsp garlic granules, ½ tsp chilli flakes (more if you like it hot)
• 2 tbsp oil for frying
• 4 tortilla wraps
• Lettuce, sliced tomato, cucumber and red onion

Garlic mayo

• 4 tbsp vegan mayo
• 1 small garlic clove, finely grated
• A squeeze of lemon and a pinch of salt

Method

1. Drain the tofu, wrap it in a clean tea towel and press gently to soak up the surface water. Cut into strips about 1cm thick.
2. Toss the strips with the soy sauce, then add the cornflour and spices and toss again until coated.
3. Heat the oil in a large frying pan over a medium-high heat. Fry the tofu in a single layer for 8 to 10 minutes, turning a few times, until crisp and golden on all sides.
4. While it cooks, stir the garlic mayo together and prepare the salad.
5. Warm the wraps, spread with garlic mayo, add salad and tofu, then roll up tightly.

Wraps and tortillas: most plain supermarket wraps are vegan, but some contain milk or whey, so check the ingredients.

Swaps

• Use ready-marinated tofu pieces to skip the coating step.
• Swap the garlic mayo for sriracha mayo or sweet chilli sauce.
• Leftover tofu keeps in the fridge for two days and is good cold in a salad.

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