Why Katy's Barking Gecko ?!

I love to travel, I love to cook and to try new recipes...

After returning from yet another trip to South Africa I browsed one of my Food Magazin subscriptions and

we started to envision how it might be to have a small, a very small restaurant. Somewhere in Australia or

South Africa.
Maybe 4 or 5 tables.
To be in the kitchen wearing t-shirt, shorts and flip-flops cooking for fun and nice people....

Doesn't that sound great ?!
We even came up with a name: Katy's Barking Gecko

Well there is no restaurant (so far....), but heaps of favourite recipes.

Thursday, October 20, 2011

Veggie Wrap with Mango Salsa and Tofu

I love wraps, but most of my recipes have either chicken or beef as main ingredient.
This time I was looking for a tasty vegetarian option..


4 Wraps
1 large zucchini
4 large mushrooms
1 carrot
sour cream
shredded cheese
baby spinach
salt and pepper

250g Tofu
1 lime
200ml Soy Sauce
1 teaspoon sugar

Ingredients for the Mango Salsa

1 ripe, but firm mango
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
40g finely chopped red onion
80g diced red and red bell pepper
1 tablespoon chopped coriander
1 teaspoon (or to taste) chopped chilli
1/2 teaspoon salt
freshly ground black pepper to taste

Preparation of the Salsa:

Cut flesh of the mango into small cubes, sweet peppers into somewhat smaller dices, chop coriander, finely chop onions and chop the chilli very fine.

Blend oil and fruit juice together before combining with other ingredients.

You should let the salsa sit for at least five minutes before tasting to see if you need to adjust the seasoning, for example by adding more lime juice, coriander, chilli or salt. If possible prepare the salsa at least an hour, or as much as a day or two, before serving, to allow the flavours to fully blend.

Marinade the Tofu:

Cut the Tofu in stripes and place in a box with a lid (liquid proof).
Mix the soy sauce, lime juice and sugar and pour over the Tofu.
Try to shake the mixture as often as possible to cover the Tofu completely with the marinade.
Let the Tofu marinade overnight.

Preparation of the Wraps:

Drain the Tofu and fry it in a pan with some butter until brown and crispy. Set aside.
Finely chop the zucchini, carrot and mushrooms, fry all ingredients together in a pan ( they should not be too tender), season with salt and pepper.
Warm the wraps a bit, spread with sour cream, place the baby spinach on top of the cream and sprinkle with shredded cheese.
Evenly place the vegetables mixture and Mango salsa on top and finish with the Tofu.

Roll up and enjoy!!

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