Spiced tofu, cabbage & currant wrap

Recipe

This tasty and light nutritrious vegetarian lunch recipe is a healthy meal to make at home or take with you to work. Tofu, cabbage and cucumbers cut into ribbons are packed with flavour and wrapped in warm tortillas. 

Ingredients

• 250g (8oz) firm tofu
• 1½ cups (120g) finely shredded red cabbage
• 3 teaspoons dried currants
• 1 tablespoon red wine vinegar
• 1 cup firmly packed coriander (cilantro) leaves
• 1 lebanese cucumber (130g)
• ⅓ cup (95g) high protein natural yoghurt
• 2 teaspoons ground cumin
• 2 teaspoons extra virgin olive oil
• 1 tablespoon cornflour (cornstarch)
• 2 wholegrain tortillas (80g)
• 1 tablespoon dry roasted almonds, chopped coarsely

Method

1. Cut tofu into 2cm (¾in) wide fingers. Place tofu pieces between two sheets of paper towel. Place a weight, such as a tray and a can on top to absorb excess moisture. Drain for 10 minutes.
2. Meanwhile, heat a medium non-stick saucepan over medium heat; add cabbage, currants, vinegar and ¼ cup (60ml) water. Cook, stirring, for 10 minutes or until tender and excess liquid has evaporated. Stir through half the coriander. Season with pepper.
3. Using a vegetable peeler, thinly slice half the cucumber into ribbons and reserve. Grate remaining cucumber, place in a clean tea towel, squeeze out excess liquid. Combine yoghurt, grated cucumber and half the cumin in a small bowl; season with pepper.
4. Heat oil in a large non-stick frying pan over medium heat. Sprinkle cornflour and remaining cumin onto a plate; toss tofu in cornflour mixture, pressing to coat. Cook tofu pieces for 4 minutes on each side or until golden and crisp.
5. Heat tortillas in same pan for 30 seconds each side.
6. Arrange tortillas on work surface, spread cabbage mixture evenly across centre of each tortilla, top with tofu pieces, reserved cucumber ribbons, yoghurt mixture, almonds and remaining coriander. Wrap up tightly; serve immediately.

TIPS

• For a work day lunch, store the sliced cucumber and yoghurt mixture separately; reheat wrap in a sandwich press.

Article published in November 2025

Recipe reproduced with permission from Australian Women's Weekly Food.