Smoky Tofu and Pepper Wraps

Instructions

1. 1

   Use four large, ready-to-eat vegan flour tortillas, approximately 25 cm across and 70 g each. Drain the tofu, pat it thoroughly dry with a clean kitchen towel and cut into 2 cm cubes. Wash and deseed the peppers, then cut into 2.5 cm pieces. Peel the onion and cut into similar-sized pieces, separating the layers.

2. 2

   Preheat the empty air fryer to 190°C/375°F for 3 minutes. In a large bowl, gently toss the tofu, pepper and onion with the oil, smoked paprika, cumin, garlic powder and salt.

3. 3

   Divide the mixture into three equal batches. Arrange the first batch in a single layer with small gaps in the basket. Air-fry at 190°C/375°F for 15 minutes, shaking gently after 8 minutes, until the tofu has browned edges and the vegetables are tender. Check that the centre of a tofu cube reaches 74°C/165°F with a food thermometer; cook a little longer if necessary.

4. 4

   Repeat with the remaining two batches at 190°C/375°F for 15 minutes each, shaking each after 8 minutes and checking the temperature. Allow 45 minutes total for the three filling batches. Transfer each finished batch to a clean serving bowl and cover while the rest cooks.

5. 5

   Set the air fryer to 160°C/320°F. Fold one tortilla loosely into quarters and place it alone in a small oven-safe dish with an oven-safe lid. Heat for 3 minutes, turning the folded tortilla over halfway through. Repeat with the other three tortillas, allowing 12 minutes total. Keep warmed tortillas wrapped in a clean kitchen towel.

6. 6

   Unfold the tortillas and divide the filling and salsa evenly between them. Fold in the sides, roll tightly and serve promptly. The scheduled cooking time is 60 minutes, including preheating and all seven batches; allow extra time only if the temperature checks require it.