Crispy Cornflake Tofu Wraps with Coleslaw by Minaelles Kitchen

Ingredients

• 350g extra-firm tofu
• 2 cups cornflakes, crushed into crumbs
• 1.5 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 2 tsp maple syrup
• 0.5 tsp paprika
• 0.5 tsp garlic powder
• 1 cup red cabbage, shredded
• 1.5 cups green cabbage, shredded
• 1 medium carrot, shredded
• 0.25 cup fresh cilantro, chopped (for slaw)
• 2 tbsp lemon juice
• 0.33 cup roasted unsalted cashews
• 0.5 cup fresh dill, packed
• 0.5 cup fresh cilantro, packed (for sauce)
• 2 tbsp nutritional yeast
• 2 cloves garlic
• 1 tbsp lime juice
• 0.33 cup water
• 2 pita wraps
• 0.5 tsp salt (divided)

Instructions

1. Preheat your oven to 400°F (200°C) if not using an air fryer.
2. Slice the tofu into 4-6 fillets, about 1/2-inch thick, and lightly score the surfaces.
3. Whisk olive oil, soy sauce, maple syrup, paprika, and garlic powder in a shallow bowl.
4. Pulse cornflakes in a blender into coarse crumbs and place in a separate shallow bowl.
5. Dip each tofu fillet into the oil mixture, then press firmly into the cornflake crumbs until fully coated.
6. Arrange tofu on a lined air fryer basket or baking sheet and cook for 20 minutes at 390°F (air fryer) or 20-25 minutes at 400°F (oven), flipping halfway through.
7. Toss shredded red cabbage, green cabbage, carrot, and chopped cilantro with lemon juice and a pinch of salt; set aside.
8. Blend dill, cilantro, cashews, nutritional yeast, garlic, lime juice, salt, and water until smooth to create the sauce.
9. Slice the crispy tofu into strips and assemble the wraps by layering the dill sauce, slaw, and tofu strips inside each pita.