Name: Smoky Tofu Corn Wraps with Herbed Yogurt Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 3 servings
Ingredients: 400g corn (dried and very dry-pressed); 150g grated vegan cheese or regular cheese, divided; Salt and black pepper, to taste; 4 tbsp olive oil, divided; 1 block firm tofu (pressed and thinly sliced or crumbled); 2 tbsp soy sauce (or tamari for gluten-free); ½ tsp ground black pepper; ¼ tsp garlic powder; ¼ tsp ground cinnamon (optional but lovely); 1 tsp smoked paprika; ½ tsp chili powder (adjust to taste); 1 tbsp dried oregano; 1 cup plain plant-based yogurt (or dairy-based); 1 tbsp vegan (or regular) mayonnaise; ¼ cup finely chopped fresh parsley (or cilantro); Juice of ½ lemon (≈ 1 tbsp); Salt and black pepper, to taste; A handful of salad leaves, sliced cucumber or tomatoes, etc.

1. Bake the Corn Wrap Base

Preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper. Pile the dried corn onto the parchment, add half of the cheese, salt, and pepper. Spread out and press into a circular shape. Sprinkle the remaining cheese on top. If using vegan cheese, drizzle with 1 tbsp olive oil to help it crisp up; skip the oil if using regular cheese. Bake for about 30 minutes, flipping once, until the edges are deeply golden. Some vegan cheese may need a few extra minutes. Slide the parchment onto a rack and let cool for 5–10 minutes until the wrap firms up.

2. Marinate and Cook the Smoky Tofu

While the wrap bakes, whisk together soy sauce, 2 tbsp olive oil, black pepper, garlic powder, cinnamon, paprika, chili powder, oregano, and 1 tsp salt in a shallow bowl. Add the tofu strips and coat them well. Marinate for 5–10 minutes. Heat the remaining 1 tbsp olive oil in a non-stick skillet over medium heat. Fry the tofu in a single layer for 3–4 minutes on each side until golden and crispy around the edges. Set aside.

3. Make the Herbed Yogurt Sauce

In a small bowl, mix together the yogurt, mayonnaise, parsley, and lemon juice. Season with salt and pepper to taste. The sauce should be tangy and slightly salty.

4. Assemble the Wraps

Gently peel the corn wrap from the parchment and place on a board, cheese side up. (If you made one large wrap and prefer smaller portions, cut it in half or thirds now.) Spread a generous layer of the yogurt sauce on one side. Arrange tofu over the sauce, then top with salad leaves or other vegetables. Drizzle with a little extra sauce. Fold the wrap, cut in half, and serve immediately while still crisp.