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Vegetarian€€

Vegan Tortilla with Tofu, Black Beans and Avocado Cream

Name: Vegan Tortilla with Tofu, Black Beans and Avocado Cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 250 g MORI-NU, Tofu, silken, firm; 1 tbsp CORN STARCH; 1 tsp Spices, pepper, red or cayenne; 0.5 tsp Spices, caraway seed; 1 tbsp Oil, olive, extra virgin; 1 pinch Salt, table, iodized; 2 large Tortilla, wheat flour, shelf stable; 150 g Beans, black, canned; 0.5 medium Avocados, raw, all commercial varieties; 30 g Plain soy yogurt; 1 clove Garlic, raw; 1 tsp Lime juice, raw; 1 handful Spinach, baby; 4 piece Tomatoes, grape, raw

Prepare a nourishing and filling meal with a whole-grain tortilla, crispy baked tofu, black beans and refreshing avocado cream. The perfect choice for a healthy plant-based breakfast or lunch.

Prep time

15 min

Cook time

10 min

Total time

25 min

Servings

Recipe

For the crispy tofu

MORI-NU, Tofu, silken, firm

250 g

CORN STARCH

1 tbsp

Spices, pepper, red or cayenne

1 tsp

Spices, caraway seed

0.5 tsp

Oil, olive, extra virgin

1 tbsp

Salt, table, iodized

1 pinch

For the filling and sauce

Tortilla, wheat flour, shelf stable

2 large

Beans, black, canned

150 g

Avocados, raw, all commercial varieties

0.5 medium

Plain soy yogurt

30 g

Garlic, raw

1 clove

Lime juice, raw

1 tsp

Spinach, baby

1 handful

Tomatoes, grape, raw

4 piece

Large pan, Small bowl for the sauce, Paper towels (for drying the tofu), Knife and cutting board

Per servingTotal

Calories:491 kcal982 kcal

Protein:19.6 g39.2 g

Carbohydrates:56.5 g112.9 g

Fiber:10.1 g20.2 g

Water:222.2 ml444.4 ml

Fat:21.6 g43.1 g

Micronutrients

Sugar:4.3 g8.6 g

Saturated fat:3.2 g6.4 g

Cholesterol:0 mg0 mg

Sodium:662.8 mg1325.6 mg

Potassium:756.9 mg1513.8 mg

Calcium:193.7 mg387.4 mg

Iron:4.9 mg9.7 mg

Magnesium:87.2 mg174.3 mg

Zinc:2 mg4 mg

Phosphorus:323.8 mg647.6 mg

Vitamin C:9.1 mg18.2 mg

Vitamin A:55 µg109.9 µg

Vitamin D:0.2 µg0.4 µg

Vitamin B12:0 µg0 µg

Instructions

Wrap the tofu in paper towels and weigh it down for 5 minutes to squeeze out excess water. Then cut it into small cubes.

In a bowl, mix cornstarch, smoked paprika, cumin and salt. Roll the tofu cubes in the mixture so they are evenly coated.

Heat oil in a pan and cook the tofu over medium heat for about 8–10 minutes, until crispy on all sides.

While the tofu is cooking, prepare the sauce. In a small bowl, mash the avocado and mix in the yogurt, chopped garlic and lime juice.

Quickly warm the tortilla in a dry pan. Spread the avocado cream in the center, add spinach, black beans, sliced tomato and the baked tofu cubes.

Roll the tortilla tightly (first fold the bottom, then the sides) and, if desired, fry it in the pan for another half minute to seal it.

Nutritional benefits

Thanks to the combination of plant-based protein from tofu and the high fiber content of black beans and whole-grain tortilla, this meal ensures stable blood sugar levels and long-lasting fullness.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.