Seasonal Tofu + Veggie Wrap

PREP TIME: 10 MINS 

COOK TIME: 10-15 MINS

INGREDIENTS:

Homemade Coleslaw makes a huge batch

• 1 head cabbage
• 1 zucchini
• 1 yellow capsicum
• 1 carrot

Wrap Fillings:

• 1 whole grain or your fave wraps
• 2 tbsp natural yoghurt
• 1/4 tsp minced garlic
• Handful baby spinach
• 1/2 cup homemade coleslaw mix
• 1 block tofu, cubed and air-fried (10 mins at 200°C) - use 3 slices each wrap
• Roasted capsicum strips (from the Farmers Pick pantry)
• 1–2 tbsp sauerkraut
• Fresh parsley, chopped
• Salt and pepper to taste
  
  

INSTRUCTIONS:

1. Prep the coleslaw:
In a food processor or Thermomix, blitz cabbage, zucchini, capsicum, and carrot until finely shredded. Set aside.
2. Air fry the tofu:
Cube tofu and cook in the air fryer at 200°C for 10 minutes or until crispy.
3. Build your wrap:
Spread a layer of natural yoghurt and minced garlic on your wrap.
Top with spinach, a generous scoop of your slaw, crispy tofu, roasted capsicum, sauerkraut, and parsley.
Season with salt and pepper.
4. Wrap it up & enjoy!
Fold, roll, and enjoy fresh 💛

NOTES:

Fresh, Fun & Full of Flavour! 🌿
Meal prepping just got a whole lot tastier thanks to my seasonal Farmers Pick box! I whipped up a Mediterranean-style veggie wrap using fresh, in-season produce — it’s budget-friendly, sustainable, and tasty.
✨ Homemade slaw > store-bought
✨ Air-fried tofu + fresh herbs = plant based 
✨ Good for your gut, your wallet, and the planet.

🧡 Tips:
* Make a big batch of slaw to use throughout the week in wraps, bowls, or as a side.
* This recipe is super versatile — sub tofu for chicken, falafel, or legumes.

Use my code TEIGAN_OSHANNASSY for a discount on your first box.