My favorite high-protein summer wrap

Name: My favorite high-protein summer wrap
Total time: 25 min
Ingredients: 1 Tofu; 1–2 tbsp Vegetable oil; 1 Carrot; 2–3 Celery; ½ cups Vegan mayonnaise; ¼ cups Yoghurt; ½ tsp Onion powder; ¼ tsp Garlic powder; ¼ cups Chive, chopped; 2–3 tbsp Dill, chopped; ⅓ cups Buffalo sauce; Salt; Black pepper

By Sarah's Vegan Kitchen · 25 min

Ingredients

Tofu1
Vegetable oil1–2 tbsp
Carrot1
Celery2–3
Vegan mayonnaise½ cups
Yoghurt¼ cups
Onion powder½ tsp
Garlic powder¼ tsp
Chive · chopped¼ cups
Dill · chopped2–3 tbsp
Buffalo sauce⅓ cups
Salt
Black pepper

Instructions

Heat the oil in a nonstick skillet over medium-high heat. When it shimmers, add the shredded tofu in an even layer and leave it undisturbed for 3 to 5 minutes, until the bottom is golden brown.
Toss the tofu and keep pan-frying, stirring now and then, for another 8 to 12 minutes until evenly golden. Cook longer for a chewier texture. Set aside to cool.
In a bowl, mix the mayonnaise, yogurt, onion powder, garlic powder, buffalo sauce, and the carrot, celery, chives and dill until creamy. Fold in the cooled tofu and season with salt and pepper to taste.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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