2-Ingredient Pink Tortillas With No Oil Tofu Filling | Easy Vegan Wrap

Name: 2-Ingredient Pink Tortillas With No Oil Tofu Filling | Easy Vegan Wrap
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: Fusion
Ingredients: ½ cup rolled oats; 1 cup water; ½ beetroot; ½ tsp olive oil; 200 gms firm tofu; 2 tsp soy sauce; 1 tsp hot sauce; 1 tsp ketchup; 1 tsp honey; 1 tsp sesame seeds; 1-2 tbsp water; spread of choice

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⏱️ Prep: 10m

🔥 Cook: 25m

🎬 Video: 23s

📊 Medium

🏠 Cuisine: Fusion 🍽️ Course: Main Course 👥 Servings: 4

This beet oats flatbread wrap is simple in ingredients but technique-based. The flatbread is delicate and took several trials to get right. This recipe focuses on a quick no-oil tofu filling made with pantry ingredients, resulting in a crispy wrap, flavorful filling, and a satisfying plant-based meal.

Instructions

Blend oats, 1 cup water, and peeled beetroot into a smooth batter.
Heat a pan with ½ tsp olive oil.
Pour batter onto the hot pan and cook on medium-high heat without disturbing until the edges set.
Flip the flatbread, press for crunch, and flip again if needed. Repeat for remaining batter to make 4 wraps.
Smash the washed and patted-dry firm tofu.
Mix the smashed tofu with soy sauce, hot sauce, ketchup, honey (or maple syrup), sesame seeds, and 1-2 tbsp water.
Sauté the tofu mixture without oil for 4–5 minutes until it dries out.
Spread your sauce of choice on a flatbread wrap, add the tofu filling, roll it up, cut, and enjoy.