A simple refreshing plant-based lunch. It’s really crunchy and nutty. That’s popular in kombini (convenience stores) these days, but home-made is so much better.
After making, I’ve spritzed water on my tortillas and rolled them with cooking paper. The goal is to keep them flexible and easy to roll without breaking. They can be kept a few days in the fridge.
A few other veggies. For the sauce tofunaise + freshly ground toasted sesame + a few chili flakes.
In the paper, they are ready to go. Serve with hot tea and a fruit :