Name: Mediterranean “Egg” Rolls
Prep time: 25 min
Cook time: 20 min
Ingredients: 1¼ cups 156 g all-purpose flour; ¼ teaspoon salt; ¼ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon dried parsley; ½ teaspoon dried basil; ½ cup 120 ml water; 6 ounces 168 g extra-firm tofu, drained, pressed, and crumbled; ¼ cup 40 g sun-dried tomatoes packed in oil, chopped; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 tablespoons 15 g nutritional yeast; ½ teaspoon paprika; 1 tablespoon 15 ml extra-virgin olive oil; Salt and pepper (to taste); Olive oil (for brushing)

Preheat the oven to 400°F (200°C, gas mark 6).
Line a baking sheet with parchment paper or a silicone mat.
To make the wraps: In a mixing bowl, combine the flour, salt, baking powder, baking soda, garlic powder, onion powder, parsley, and basil.
Gradually add water and knead until a smooth, elastic dough forms.
Adjust with extra water or flour if needed.
Divide the dough into 8 equal pieces.
On a floured surface, roll each piece into a thin, tortilla-like wrap.
Stack between layers of wax paper and set aside.
To make the filling: In a bowl, mix the crumbled tofu, sun-dried tomatoes, garlic powder, onion powder, nutritional yeast, paprika, olive oil, salt, and pepper until well combined.
Divide the mixture into 8 portions.
Place one portion of filling in the center of each wrap.
Roll it up like a burrito, tucking in the sides as you go.
Place the rolls seam-side down on the prepared baking sheet.
Brush each roll lightly with olive oil.
Bake for 15–20 minutes, or until golden brown.
Serve warm with marinara sauce or hummus for dipping.

Mediterranean “Egg” Rolls

Equipment

Ingredients

For the wraps:

For the filling:

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

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