Ingredients
- 1 pack Smoked Tofoo
- 4 wrap breads
- 1 can cooked borlotti beans, rinsed and drained
- 1 jar roasted skinned peppers, drained
- 2 handfuls baby spinach
- 1 pack of easy cook spiced rice
For the marinade
- 200ml soy sauce
- 2 tbsp tomato purée
- 1 tbsp organic white miso
- 2 tbsp maple syrup
- 1 tbsp olive oil
Get started
- In a blender blitz all of the marinade ingredients together transfer to a bowl, cut the Smoked Tofoo block into 1cm x1cm batons add them to the marinade. Marinade for as long as possible and for at least one hour.
- In a pan add the borlotti beans with a tbsp of olive oil, fry on a fairly high heat stirring regularly, the beans will start to split. Now add a tbsp of soy sauce and keep stirring. Once piping hot set aside.
- In a frying pan heat three tbsp of olive oil bring to a medium to high heat, when the pan is hot add your marinated Tofoo batons fry until coloured all over.
- Heat the rice to packet’s instructions.
- Take your wrap breads and lay out on a square of tin foil, now just lower than the half way line start with the roasted red pepper and lay out from one side of the wrap bread to another. Now add 1/4 of the refried beans. Arrange the Tofoo batons along the same line, top those with a layer of spinach and finally the rice, taking care to keep it all in a stack. From the bottom start to roll the bread tightly around the ingredients. Now roll the tin foil around it closing up both ends, repeat for the other three, cut down the centre of each and serve.
