Vegetable Frankie, vegan and eggless
A Vegetable Frankie is delicious street food from Mumbai, with a flaky, crispy wrap that melts in your mouth. This one has a delicious spinach and tofu filling and it's entirely vegan.
Servings: 4 Frankies
For the wrap:
- 1/4 cup tofu (any kind works -- I use extra firm because it's usually what I have around)
- 3/4 cup nondairy milk
- 2 tbsp tapioca starch
- 6 flour tortillas (use a gluten-free tortilla for a gluten-free dish)
For the spinach-tofu filling:
- Thinly sliced onions or tomatoes or cucumbers, or halved cherry tomatoes
Make the filling:
Puree the spinach with 1/2 cup water.
Heat the oil. Add the onions and garlic and saute until the onion softens. Add the tomatoes, cayenne and garam masala and cook until the tomatoes are very soft and pulpy.
Add the spinach puree and the marinated and baked tofu cubes. Add salt and cook over medium high heat until the sauce is very thick and coats the tofu. If there's too much liquid in your sauce it'll be difficult to put it in a wrap.
Turn off the heat and let stand while you prep the wraps.
Get the wraps ready:
Make the tofu "egg" wash by placing the tofu in the blender with the nondairy milk and tapioca starch. Blend until very smooth, then pour into a large plate.
Add enough oil to coat the bottom of a skillet that's large enough to hold the tortilla.
Dip a tortilla into the "egg" wash and turn over to coat both sides with the wash.
Place the tortilla into the hot skillet and let it cook until it is golden brown. Carefully turn over and cook the other side until golden brown.
Remove the tortilla to a plate and place a fourth of the tofu filling inside it along with any of the other optional fillings. Bring in both ends of the tortilla, then roll into a tight wrap.
Calories: 181kcal | Carbohydrates: 18g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Sodium: 83mg | Potassium: 579mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6109IU | Vitamin C: 31mg | Calcium: 297mg | Iron: 3mg