Courgette Wraps with Tofu & Greens

WRAP BASE INGREDIENTS:

• 2 long courgettes or 4 short, thinly sliced into rounds
• 80g grated Tasty or mozzarella cheese
• Olive oil
• Salt & pepper

BAKED TOFU:

• 300g firm tofu
• 1 Tbsp soy sauce
• ½ Tbsp maple syrup
• 1 tsp smoked paprika
• Black pepper
• 1 Tbsp olive oil

SRIRACHA MAYO:

• 2 Tbsp mayo
• 1 tsp sriracha

INSTRUCTIONS:

For the Courgette Wrap:

1. Preheat your oven to 190°C.
2. Line a baking tray with baking paper. Lay the courgette slices in overlapping rows to form a solid rectangle with no gaps - roughly 7 slices across and 5 down, depending on size.
3. Drizzle with olive oil, season with salt and pepper, then sprinkle the grated cheese evenly over the top.
4. Bake for 20–25 minutes or until golden and crisp around the edges. Allow to cool completely.
5. Once cooled, carefully flip the courgette wrap onto a chopping board, cheese-side down, ready for filling.

For the Baked Tofu:

1. Press tofu between two plates for 30 minutes to remove excess moisture.
2. Slice into thin strips using a vegetable peeler.
3. In a bowl, gently toss with soy sauce, maple syrup, smoked paprika, olive oil, and a pinch of pepper. Let it marinate for 30 minutes.
4. Preheat oven to 175°C. Arrange tofu strips on a lined baking tray. Bake for 35 minutes, flipping halfway through, until golden and slightly crisp.

For the Sriracha Mayo:

1. Stir mayo and sriracha together until smooth.

For the Pickled Onions:

1. Bring water, vinegar, salt, and sugar to a boil.
2. Pour over the sliced onion in a heatproof jar or bowl. Set aside to cool and pickle.

For the Slaw:

1. Toss grated carrot and shredded cabbage together in a bowl.

To Assemble:

1. Lay the cooled courgette wrap cheese-side down.
2. Spread on sriracha mayo.
3. Layer with slaw, baked tofu, pickled onions, rocket or lettuce, and finish with a final drizzle of sriracha mayo.
4. Fold and enjoy!