Kohlrabi Slaw, Dill And Tofu Wraps

These tofu wraps are not only delicious but also quick to make, and can be made in advance and taken out for picnics and on the go lunches.

The kohlrabi is turned into a slaw, mixed with fresh dill and stuffed into tortilla wraps with crispy tofu.


  • No kohlrabi? Use carrot, radishes or shredded cabbage. 
  • No cornflour? Try with chickpea flour. 
  • No mayonnaise? Use yoghurt or kefir.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2


1 Kohlrabi (cut in julienne )

2 tbsp Dill (chopped )

2 Limes (juiced )

5 tbsp Mayonnaise (or vegan mayonnaise )

1 Avocado (chopped )

4 Large tortilla wraps

200 g Firm tofu

4 tbsp Cornflour

2 tbsp Vegetable oil (for cooking )

2 tbsp Soy sauce

Salt & pepper


  1. Drain the tofu, pat dry, and cut into slices. Season with salt and pepper. Add the cornflour to a plate and then toss the seasoned tofu in the flour until coated. Heat the vegetable oil in a pan, add the tofu, and pan-fry until golden brown. Deglaze with the soy sauce, toss to coat then turn off the heat and set aside.
  2. In a large mixing bowl, add the kohlrabi julienne, dill, lime juice, avocado, mayonnaise and a pinch of both salt and pepper. Mix well and season to taste.
  3. Spread the kohlrabi slaw over the tortilla, then top with crispy tofu. Wrap the tortilla, cut in half and serve.
Kohlrabi slaw, dill and tofu wraps on a white plate

How to store

Store in an airtight container, in the fridge for up to 3 days.

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