Xinjiang Spice Veggie Wrap
Xinjiang cuisine is known for its bold flavors and diverse influences from Central Asia.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 200 gram Tofu
- 1 cup Bell peppers
- 1 cup Onion
- 1 cup Carrot
- 1 cup Cabbage
- 2 clove Garlic
- 1 teaspoon Ginger
- 2 tablespoon Soy sauce
- 1 tablespoon Chili oil
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 piece Tortilla wraps
- 2 tablespoon Cilantro
- 4 piece Lime wedges
Instructions
- Press the tofu to remove excess water and cut it into small cubes.
- Heat some oil in a pan and stir-fry the tofu until golden brown. Set aside.
- In the same pan, add more oil and sauté the garlic and ginger until fragrant.
- Add the onion, bell peppers, carrot, and cabbage. Stir-fry until the vegetables are tender.
- Add the soy sauce, chili oil, cumin powder, salt, and black pepper. Mix well.
- Add the cooked tofu back to the pan and toss everything together.
- Warm the tortilla wraps in a dry pan.
- Place a spoonful of the vegetable and tofu mixture onto each tortilla wrap.
- Top with cilantro and squeeze some lime juice.
- Roll up the wraps tightly and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.