LowCarb Lentil Wraps with Tofu-Mustard-Mayonnaise and Marinated Tomatoes
Prep Time20 minutes mins
Cook Time15 minutes mins
Rest Time3 hours hrs
Total Time3 hours hrs 35 minutes mins
Servings: 4 people
The dough
- 200 g Red lentils
- 350 ml Water
- 1 tsp Salt
Topping 1: tofu mustard mayonnaise
- 400 g Mill schnitzel or tofu
- 2 tbsp Soy sauce
- 0,5 bunch Spring onions
- 1 tbsp Mustard
- 0,5 tsp Turmeric powder
- 0,5 tsp Curry powder
- 2 Pc. Garlic
- 2 tbsp Mayonnaise (vegan or normal)
Topping 2: Marinated cocktail tomatoes
- 10 Pc. Cocktail tomatoes
- 1 tsp Honey
- 1 tbsp Balsamic vinegar
- 2 tbsp Olive oil
- Salt and pepper
- Arugula
Topping 1
For the first topping, crumble the tofu by hand or cut the mill schnitzel into small cubes and place in a bowl. Add the mayonnaise, soy sauce, half of the spring onions (cut into rings), the mustard, curry and turmeric powder and the garlic (grated or pressed through a garlic press) and stir well. Season to taste with salt and pepper.
Topping 2
For the second topping, mix the halved cocktail tomatoes, the other half of the spring onions, a little salt, the balsamic vinegar, the olive oil and the honey in a small bowl. Season to taste with pepper.
Serving: 100g | Calories: 4kcal | Carbohydrates: 0.7g | Protein: 0.1g | Fat: 0.1g