Vegan Kimchi Tortilla

Allergen Free Recipes

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Creator　　　 Chiu Lok Ching Sandra, Chan Lok Yin

Prep Time　　50-60 mins

Cook Time　　10-15 mins

Total Time　　60-75 mins

Servings　　　2-3

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Ingredients

Home- made tortilla wraps:

For fillings:

Instructions

Home-made tortilla warps: 1. Mix chia seeds with 3 tbsp water for a chia egg. Let aside 15 mins for thickening 2. In a bowl, mix buckwheat flour and salt and stir it well with chia egg and olive oil. Knead the mixture for 5- 10 mins until it is smooth and elastic (Add 1- 2 tbsps water if it is too thick). Warp it in a cling film and let aside for 20 mins (time for the fillings) 3. Use a well- floured rolling pin to divide the dough into 4 portions and roll them into small balls. Dust the work surface with some flour and roll out each ball as thin as possible in circular shapes 4. Add olive oil to the skillet and heat over medium high heat. Place the round tortilla into the skillet and cook for a minute, until it is slightly golden and dry. Flip and cook it for another minute. Repeat for other tortillas. Keep them warm.

Fillings: 1. Peel, wash and grate the carrot into thin slices 2. Rinse the bean sprouts followed by draining 3. Rinse the tofu and cut it into slices. Wrap the tofu cubes with 2-3 layers of paper towels, press out the tofu liquid for at least 20 minutes. 4. Mince the garlic and chop the scallion 5. Coat the wok evenly with olive oil and heat it over medium heat until hot but not smoking. Add the sliced tofu to the skillet, cook until the bottoms become light brown. Then, add salt and stir- fry with the tofu for a minute. Transfer them to a bowl/ dish 6. Leave some olive oil on the same skillet, add minced garlic and stir- fry until they become aromatic. 7. Add the tofu slices back and stir- fry them. Then, add bean sprouts and scallions, fry them for 2 minutes 8. Spread the fillings on one side of the tortilla. Add a layer for kimchi on top. Fold the tortilla into a half- moon shape

Nutrition（per serving）