Mushroom and tofu wrap

Based on a recipe from Chef Jinu Abraham, chef at the Heritage Hotel, Auckland. Jinu also serves a wasabi avocado mousse with the wrap.

Ingredients

4 Tbsp	Canola oil, or mustard seed oil
3 cups	Portobello mushrooms, peeled and sliced (Main)
2 cloves	Garlic, chopped
1 tsp	Ground turmeric
200 g	Firm tofu, cut into strips (Main)
2 tsp	Thyme leaves
4 Tbsp	Salsa, see below
4	Tortilla wraps, 25-30cm (Main)
4 handfuls	Mesclun leaves

Directions

1. Heat half the canola oil or mustard oil in a pan. Sauté the mushrooms and garlic, until fragrant. Place aside. Add the turmeric and tofu and stir-fry on high heat. Add the thyme. Season.
2. Spread each tortilla with the mushroom mixture. Place 2-3 tablespoons of mesclun in the centre, a little salsa then the tofu. Fold the sides of the tortillas inwards and then roll up.
3. Heat the remaining oil in a large frying pan. Add the wraps — sealed-side down first — and cook, until golden. Turn to cook on all sides.
4. Cut in half diagonally to serve. Serve with extra mesclun and salsa.
5. Vegan salsa: Place 2 cups of flat-leaf parsley (roughly chopped), 2 tablespoons of pinenuts, 3 tablespoons of capers, ¾ cup of extra virgin olive oil and 1 tablespoon of lime juice in a blender. Whizz, until smooth.

Check out more of Jan's vegetarian recipes

• Cheesy cauliflower bake
• Leek and goat's cheese tart
• One-pan vegetarian chilli