1 firm or extra firm tofu, well drained
2 tbsp soy sauce or tamari
1 tsp rice vinegar
1 avocado
1 tbsp (fresh) lemon juice
salt & pepper
whole wheat tortillas
Roast veggies (carrots, red & green pepper, sun-dried tomatoes, red onion, garlic, red cabbage, sauteed spinach) with some coconut oil for around 30-40min (200C). Mix together the soy sauce & rice vinegar. Remove the tofu from the packaging and drain all water. Use your hands to crumble the tofu into small pieces. Heat a pan over medium heat and cook tofu until slightly browned. Turn the heat down to medium. Pour in the soy sauce mixture & cook for about 30 seconds. Place avocado into a mixing bowl and mash with a fork. Add lemon juice, salt and pepper & mix. Layer veggies, tofu crumble & avocado cream on the wrap, fold both ends in and roll up. Brush panini press with some coconut oil & place the seam side of the tortilla down on the panini press. Close the press for about 2-3min. Enjoy!

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