Name: Kale wraps with marinated tofu, avocado, and sriracha mayo
Ingredients: SERVES: 4; 200g marinated tofu, store bought (we used Malaysian flavoured); 8 kale leaves, blanched; 2 avocados, sliced; 2 Lebanese cucumbers, sliced into thin ribbons; 8 sprigs of fresh coriander; Vegan sriracha mayonnaise, to serve (see tip)

Adam Guthrie's Kale, Marinated Tofu, Avocado _ Sriracha Mayonnaise Wraps

Ingredients

SERVES: 4

200g marinated tofu, store bought (we used Malaysian flavoured)
8 kale leaves, blanched
2 avocados, sliced
2 Lebanese cucumbers, sliced into thin ribbons
8 sprigs of fresh coriander
Vegan sriracha mayonnaise, to serve (see tip)

Method

Cook the tofu in a frying pan then slice into strips.
Blanche the kale leaves in boiling water for a couple of minutes then remove and drain.
To serve, place 2 kale leaves onto each plate and top with sliced avocado, cucumber slices, tofu strips, a sprig of coriander, and a drizzle of sriracha mayo.
Add a side of sriracha mayo for extra delicious dipping. Roll them up and eat them up!

TIPS:

You can buy vegan sriracha mayonnaise from the supermarket, but it does contain some oil. For an oil-free option, you can add standard sriracha to homemade cashew sour cream.
To make this recipe gluten-free, choose a gluten-free marinated tofu.