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Tandoori Tofu Wrap – Dinner

7 Ingredients
15 Minutes
2 Servings
  • 0.0

531

Calories

26g

Fat

39g

Carbs

12g

Fiber

8g

Sugar

42g

Protein

6mg

Cholesterol

2244mg

Sodium

3251IU

Vitamin A

16mg

Vitamin C

1105mg

Calcium

8mg

Iron

Ingredients Used
1/2 cup Plain Goat Milk Yogurt

2 tbsps Tandoori Masala

1 1/3 lbs Tofu (cut into squares)

2 Whole Wheat Tortilla

2 cups Baby Spinach

1/2 cup Cherry Tomatoes (halved)

1/4 cup Red Onion (thinly sliced)
Notes
Leftovers
Store the tofu and marinade separately from the other ingredients. Refrigerate in an airtight container for up to three days.

Make it Vegan
Use dairy-free yogurt.

Additional Toppings
Chopped cilantro, mint, and/or pumpkin seeds.

Gluten-Free
Use a gluten-free tortilla.

No Goat Milk Yogurt
Use another yogurt or milk alternative yogurt.
Step by step Instructions
1. Preheat the grill to medium heat.

2. In a large shallow bowl, mix the yogurt with the tandoori masala. Add the tofu to marinate.

3. Gently remove the excess marinade and place the tofu on the grill. Save the leftover marinade. Grill the tofu on each side for three to four minutes or until crispy grill marks appear.

4. Meanwhile, add the spinach, tomatoes, and red onion to the tortilla. Place the tofu on top and drizzle the leftover marinade on top. Roll up the tortilla and enjoy!
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