400g hard tofu, crumbled
2 tsp. lemon and lime zest
1 garlic clove, crushed
½ tsp. cumin seeds, roasted and crushed
2 tbsp. extra virgin olive oil
1 tsp. sea or Celtic salt
4-6 small corn tortilla wraps, warmed
½ lime, juiced
½ lemon, juiced
2 cups kale, thinly sliced
1 cup cucumber, peeled, cut in half and cut into ½ moons
1 avocado, pip and skin removed
1 bunch coriander leaves and stem, finely chopped
2 tbsp. jalapeno chilies, roughly chopped
4 tbsp. lime juice
2 tbsp. EVO oil
2 tsp. sea salt
½ bunch chives, chopped
1/4 cup full cream yoghurt
1 tbsp. sweet paprika
1 garlic clove, grated
In a bowl, mix all of the tofu ingredients. Leave to marinate for 20 minutes and cook in pan for 5 minutes on medium/high heat.
In a bowl, mix all of the salad ingredients and leave to marinate for 20 minutes, if possible.
In a small bowl, mix together all of the yoghurt ingredients.
Serve the tofu, salad and yoghurt wrapped in a tortilla.