Tofu Tortillas

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

dough

• 375 g all-purpose flour
• 180 g firm tofu
• 120 g water (boiling)
• 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

1. Blend the firm tofu with the boiling water using an immersion blender until completely smooth with no lumps.
2. 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.
3. 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.
4. Knead the dough for about 8 minutes by hand or in a stand mixer until completely smooth and elastic.
5. 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.
6. 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.
7. Roll out each piece thinly on a lightly floured surface to a diameter of about 20 cm.
8. Cook each tortilla in a dry, well-heated pan over maximum heat for about 30 seconds per side until lightly charred spots appear.
9. Stack the hot tortillas immediately in a clean kitchen towel — the steam keeps them soft and pliable.

Nutrition