Tortilla with Tofu & Avocado

80 g Whole Wheat Tortilla Wraps

10 g Avocado

30 g Hummus

100 g Cabbage

80 g Tofu

1 Tsp Herbes de Provence

1/2 Tsp Ground Cumin

1/2 Tsp Chili Flakes

1/2 Tsp Black Pepper

3 g (1 Tsp) Sriracha Chilimayo Sauce

Salt

1 Lime Wedge

2 Pickled Cornichon

2 Pickled Garlic Cloves

Cut the tofu in slices of desired size and place on a baking tray with baking paper.

Season with ground cumin, herbes de provence, black pepper, salt and chili flakes.

Bake in oven.

Shred the cabbage or buy pre-shredded cabbage to save time. You can also buy or make a mixture of different cabbage types with carrots, all shredded. The total mass should be the same as in the case where only 1 type of cabbage would be used.

Prep the Tortilla as described on its package.

Put everything into the tortilla wrap. It can recommended to start with spreading the hummus, after which the rest is added.

Top with sriracha chilimayo sauce.

Finally, squeeze the lime juice from the lime wedge, over the tortilla content.