2 bunches cherry tomatoes on the vine
1 tbsp extra virgin olive oil
1 block extra firm tofu
2 tbsp nutritional yeast
1 tsp turmeric
½ tsp paprika
1 tsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 1/4 tsp black salt
2 tbsp oat milk
1 avocado, sliced
1 bunch chives, chopped
2 wholegrain wraps
Preheat the oven to 180°C.
Place tomatoes on the vine on a baking tray and cook in the oven for 30 minutes.
In a bowl mash the tofu with a fork but leave some bigger chunks.
In another bowl mix the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, onion powder, salt and pepper. Add oat milk to make a paste.
In a large frying pan heat extra virgin olive oil and add the tofu and fry for 3-4 minutes or until lightly browned.
Add the seasoning paste and fold it in.
Fry it until it becomes the desired consistency.
To serve, layer in a wholegrain wrap with oven-baked tomatoes, avocado slices and chives.