Vegan Mexican Wraps

Ingredients for 2 servings:

• 6 tortillas
• some oil
• 200g tofu
• 1 can tomatoes, chopped
• 2 tbsp tomato paste
• 1 can of corn
• 1 can kidney beans
• ½ head of iceberg lettuce
• 1 cup of crème fraîche (Creme Vega), vegan
• n. B. Spice(s), e.g. salt, pepper, chili flakes, vegetable stock powder
• Agave syrup
• Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple, fast

Dry the tofu and roughly crumble it with a fork. Fry it in a little oil until crispy. Deglaze with the canned tomatoes, add tomato paste and spices, agave syrup, and parsley to taste, and simmer briefly. Cut the lettuce into strips, wash, and dry. Drain the corn. Drain the kidney beans and rinse thoroughly in a sieve. Heat the tortillas individually in the microwave. First, spread the tortillas with the vegan crème fraîche, then top with the tofu, corn, beans, and lettuce. Season with freshly ground pepper, if desired, and roll them up. Variation: Crumble tortilla chips and roll them up into the wraps as well.