Very good to everyone! Today I bring you the recipe that has surprised you so much on Instagram Stories, some delicious wheat tortillas with hummus, grilled vegetables, macerated tofu and vegetable mint cream.
This is an easy and fairly quick recipe that also has the advantage of being healthy. It has an important contribution of vegetable protein, since it is made of tofu and chickpeas, my two main sources of vegetable protein in my diet. They are the main ones because they are my favorites .
Ingredients
Wheat tortillas
400 grams of cooked chickpeas
150 grams of firm tofu
1/2 Onion
2 handfuls of mushrooms
1/2 red bell pepper
1/3 cup water
1 garlic
1/2 lemon
Sweet paprika
Cumin
Soy sauce
Oregano
Garlic powder
Olive oil
Optional: Sesame seeds
Optional: for the mint cream
A brick of soybeans
3 mint leaves
1/2 garlic
Black pepper
Salt
1/2 lemon (you can use the leftover hummus)
Step by step
- Cut the tofu into strips and place it on a clean cloth. Cover with the cloth and press lightly to dry the tofu.
- Put it in a deep plate and cover lightly with soy sauce.
- Add sweet paprika, garlic powder and oregano to the taste.
- We mix and let marinate until the tofu absorbs the soy.
We macerate the tofu with soy sauce and spices
- Meanwhile, we are going to prepare the hummus that will be the base of our wheat tortillas.
- To do this, we mix the 400 grams of cooked chickpeas with 1/3 cup of water, a generous splash of olive oil and 1 peeled garlic.
- Whip until smooth and add a squeeze of lemon, two pinches of cumin, salt to taste and two touches of sweet paprika.
- Crush until smooth, taste and add more spices if you want.< /li>
- Pour the hummus into a bowl and set it aside.
- Now, without olive oil, we toast the tortillas over and over on the griddle or frying pan.
- When are golden, leave them resting on a plate.
- On the other hand, chop the onion and sauté it with olive oil.
Toast the corn tortillas and sauté the onion
- We also continue to sauté the 1/2 pepper in strips and the tofu.
- When everything is well browned, remove and set aside.
Sauté tofu and red pepper into strips
- Continue assembling the tortilla, spreading the base with the hummus and placing the sautéed sauce on top.
Sauté the mushrooms and fill the corn tortilla
- Now, optionally, we prepare the soy cream with mint. For that, we will grind the soy cream in the blender (I used the entire 200 ml brick but you can use less), a long squeeze of lemon, two pinches of black pepper and salt.
We flavor the soy cream with mint, pepper, lemon and garlic
- Decorate with a little soy cream with mint, sesame seeds and that’s it!
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