These crispy vegan eggplant and tofu filo wraps are a flavorful and satisfying meal that’s perfect for any occasion. With a rich and savory filling wrapped in golden, crispy filo pastry, this dish is sure to please both vegans and non-vegans alike. The combination of eggplant, tofu, and aromatic spices makes for a delightful and nutritious meal.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Ingredients
- 1 onion
- 1 large eggplant
- 1 block firm tofu
- 1/2 cup dairy-free yogurt
- 1 tbsp lemon juice
- 2 garlic cloves
- Salt, to taste
- Black pepper, to taste
- 1/4 cup chopped parsley
- Filo sheets
- Olive oil, for brushing and frying
Directions
- Dice the onion and sauté in a pan with a little olive oil until translucent, about 3-4 minutes.
- Grate the eggplant and transfer it to the pan. Cook for about 10 minutes, stirring occasionally.
- Mash the firm tofu and dairy-free yogurt together until the mixture is smooth. Add 1 tablespoon of lemon juice and salt to taste. Set aside.
- Chop the garlic cloves and add them to the pan with the eggplant mixture. Add salt and black pepper to taste.
- Chop the parsley and add it to the pan, mixing well.
- Combine the eggplant mixture with the mashed tofu mixture until well combined.
- Brush a filo sheet with olive oil. Spoon about 1/2 cup of the filling onto the sheet, fold the sides, and roll the filo sheet up.
- Heat a little oil in a pan and fry the wraps on both sides for a few minutes until golden brown and crispy.
- Serve hot and enjoy these delicious vegan wraps with eggplant and tofu!
Serving Suggestions
- Serve with a side of fresh salad for a light meal.
- Pair with a dipping sauce like tahini or vegan tzatziki.
- Enjoy alongside roasted vegetables for a hearty dinner.
Cooking Tips
- Be gentle when handling filo sheets to prevent tearing.
- Ensure the filling is well-seasoned to enhance the flavors.
- Fry the wraps in batches to avoid overcrowding the pan.
Nutritional Benefits
- Eggplant is rich in fiber and antioxidants.
- Tofu provides a good source of plant-based protein.
- Dairy-free yogurt adds probiotics and a creamy texture without the dairy.
Dietary Information
- This recipe is vegan and dairy-free.
- To make it gluten-free, use gluten-free filo sheets.
Storage
- Store any leftover wraps in an airtight container in the refrigerator for up to 2 days.
- Reheat in a pan or oven to maintain the crispiness of the filo.
Why You’ll Love This Recipe
You’ll love these vegan eggplant and tofu filo wraps for their delightful combination of flavors and textures. The crispy filo pastry paired with the savory and creamy filling makes for an irresistible dish that’s both healthy and satisfying. Whether you’re looking for a quick lunch or a tasty appetizer, these wraps are sure to become a favorite.
Conclusion
These crispy vegan eggplant and tofu filo wraps are a fantastic addition to your plant-based recipe collection. Easy to make and full of flavor, they’re perfect for impressing guests or enjoying a cozy meal at home. Give this recipe a try and savor the deliciousness of homemade vegan wraps!