Tofu tortillas
MexicanSnacks & Sidesmake aheadbudget friendly
Recipe by Nikoleta · @surovadcerka
Blended tofu replaces most of the liquid in the dough, which is why these carry protein that a flour-and-water tortilla doesn't. It has to be blended completely smooth first — any lump left in there becomes a lump in the rolled tortilla.
The water goes in boiling, not warm. It partly cooks the starch as it's worked in, and that's what makes the dough pliable rather than crackly. Combined with the fat rubbed through the flour, it's the difference between a tortilla that folds and one that splits along the crease.
Thirty seconds a side in a dry pan on maximum heat, then straight into a folded kitchen towel. The stack steams itself soft. Twelve tortillas, and they freeze well.
Ingredients
dough
- 375 g plain wheat flour
- 180 g firm tofu
- 120 g boiling water
- 37 g coconut oil, or vegan butter or canola oil
- 3/4 tsp salt
- 3/4 tsp baking powder
Contains: gluten, soy
How to make it
- Blend the firm tofu with the boiling water using an immersion blender until completely smooth with no lumps.
- In a large bowl, whisk together the flour, salt, and baking powder. Rub the coconut oil into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
- Add the tofu mixture to the flour and work it into a dough. If it's dry, add hot water a spoonful at a time as needed (20–30 g) — the dough should be firm, smooth and pliable, but not sticky.
- Knead the dough for about 8 minutes by hand or in a stand mixer until completely smooth and elastic.
- Cover the dough and let it rest at room temperature for 60–90 minutes. Alternatively, wrap it airtight and rest overnight in the fridge — remove it 30–45 minutes before rolling.
- Divide the dough into 12 equal pieces (about 57 g each). Keep the balls covered with a kitchen towel so they don't dry out.
- Roll out each piece thinly on a lightly floured surface to a diameter of about 20 cm.
- Cook each tortilla in a dry, well-heated pan over maximum heat for about 30 seconds per side until lightly charred spots appear.
- Stack the hot tortillas immediately in a clean kitchen towel — the steam keeps them soft and pliable.
Nutrition
160Calories
5 gProtein
24 gCarbs
5 gFat
1 gFiber
per serving
