Ingredients
- 1 pack Naked Tofoo
- 2 tsp vegetable oil
- 3 tbsp hoisin sauce plus extra for spreading
- 2 tsp dark soy sauce
- ½ cucumber
- 4 spring onions
- 1 red chilli
- 2 tbsp rice wine vinegar
- 4 tortilla wraps
Get started
- Preheat the oven to 200°C.
- Slice the Tofoo into 6 slices and coat with the hoisin sauce and soy sauce.
- Place on a baking tray and bake in the oven for 20 mins turning halfway.
- Finely slice the chilli into rings then place in a bowl and cover with the vinegar to pickle whilst the Tofoo is cooking.
- Slice the spring onions into rings and cut the cucumber into fine batons.
- Once the Tofoo is cooked, warm the wraps in the microwave for 30 seconds.
- To make the wraps, first spread with a little hoisin sauce then cut the Tofoo slices into half and place 3 halves onto the wrap. Top with some cucumber, spring onions and pickled chillies. Wrap.
