Method

1. Make the chilli dipping sauce first by mixing the sundried tomato paste, olive oil, chilli flakes and chilli powder together, with salt and pepper to season. Put into a serving dish and set aside. Then to make the fruit accompaniment peel and cut the fruit into cubes, mix together and set aside.
   
   
2. Drain the tofu and gently pat with paper towel to remove as much water as possible. Slice into eight thin strips and gently fry (for at least five minutes on one side). Turn over only when crispy on one side and season each tofu slice with soy sauce, Worcestershire sauce and paprika. Continue to cook until both sides are crispy. Set aside.
   
   
3. Put the 2 tbsp olive oil into the bottom of a non-stick frying pan.
   
   
4. Beat the eggs and add the spring onions, five spice and a little salt and pepper.
   
   
5. To make the omelette for each wrap pour ¼ of the egg mixture into the pan and tilt the pan to spread it out as much as possible to make a thin omelette. After one minute gently roll it up and push to the edge of the pan. Repeat three times with the remaining egg mixture. While the omelettes are cooking, warm the wraps in the oven for a few minutes.
   
   
6. To assemble the wraps place one omelette onto each wrap and add two slices of crispy tofu. Place a spoonful of sundried tomato paste along one edge of the wrap. Carefully and tightly roll each wrap. Place the four wraps on a baking tray and reheat under the grill for a few seconds before serving. Serve with the chilli dipping sauce and a side of fruit.

© The Vegetarian Society 2012.