These easy tofu tortilla wraps are SO delicious and fully vegan and dairy-free! They feature baked savory tofu sticks with a spicy mayo sauce and tons of crunchy veggies, such as cucumber, red onion and romaine. Make the tofu ahead for a tasty plant-based protein to use for speedy lunchtime wraps to enjoy during a busy week.
These easy tofu tortilla wraps make for such an amazing plant-based lunch that's filling, full of flavors and loaded with amazing nutrition. It is high-in-protein and will keep you full for a while.
Also perfect for meal-prep and you can include any filling ingredients you prefer in your wrap, such as cucumber, red pepper, lettuce and red onion. All the fresh veggies combined give the wraps such a fun refreshing crunch!
But the best part of these wraps is the crusted baked tofu: the sticks of tofu are flavored with a super simple 2-ingredient speedy marinade and then covered with a savory breading that adds amazing texture and SO MUCH flavor. You will want to eat the tofu straight from the pan!
I love marinating tofu for sandwiches, as seen in these balsamic tofu and smoky tofu recipes, but breading the tofu on top of the marinade really adds an unbelievable texture that's worth the extra time.
The breading mixture includes regular breadcrumbs with a fair amount of nutritional yeast, so it is not bland at all and is really packed with umami -almost cheesy- yumminess. The addition of onion and garlic powder also makes the tofu super tasty and actually a little addictive.
Baking it in the oven also makes this recipe oil-free and a little healthier, plus I love to serve it with a homemade spicy mayo that you can make simply by combining vegan mayo with a little sriracha. Super quick and easy.
Hope you like it! ❤️
Why you will love this recipe
- Healthy and packed with plant-based protein
- SO flavorful
- Great on-the-go lunch or dinner recipe
- Amazing recipe to meal-prep ahead
- Very versatile and the wrap can be filled with your favorite veggies
- Vegan, vegetarian, dairy-free and can be made gluten-free
Ingredients you'll need
- Extra-firm tofu: best for this recipe so it does not fall apart easily while breading and it gives a good bite to the wrap sandwiches.
- Soy sauce: included in the marinade to flavor the tofu.
- Maple syrup: also used to make the quick marinade. You can also swap for any other liquid sweetener, such as agave or brown rice syrup.
- Breadcrumbs: regular breadcrumbs work best. You can also use an herbed Italian style breadcrumbs if you prefer. I don't think that granulated sugar would dissolve well into the marinade.
- Nutritional yeast: adds so much flavor to the breading mixture.
- Onion and garlic powder: used in the breading mixture for a nice boost of flavor.
- Dried herbs: choose your favorite, but I think that an Italian mix is amazing for this recipe.
- Tortilla bread: a large burrito size tortilla makes it easier to roll and seal the wrap. I like to use whole wheat tortillas or you can also make your own whole wheat tortilla from scratch! Pita bread would also be a great choice.
- Tortilla wraps fillings: mayo (see below), crunchy lettuce (I love romaine), cucumber, red onion and roasted red pepper (I used jarred roasted peppers). You can also use regular fresh pepper.
Feel-free to include other spices in the breading mixture, such as chili powder, smoked paprika, cajun spice mix, etc.
How to make vegan tofu tortilla wraps
Marinade the tofu
Start by draining the tofu and also pat dry it using towels. You can do a quick tofu press while prepping the other ingredients: wrap the tofu in a few layers of paper towels or a clean hand towel and place something heavy on top. This will help the tofu soak up on the marinade.
In a medium shallow dish, add the soy sauce and maple syrup, then stir to combine. Slice the tofu in thick sticks and transfer them in the marinade. Let the tofu soak in the marinade for at least 10 minutes or overnight, flipping the pieces once in a while.
Bread and bake the tofu
Pre-heat the oven to 375º and line a baking sheet with parchment paper.
In a shallow bowl or a plate, add the breadcrumbs, nutritional yeast, garlic and onion powder, dried herbs and salt. Then, stir to combine.
Then, one stick of marinated tofu at the time, dip and completely cover with the breadcrumb mixture. You will have to press with your fingers on the tofu sticks to ensure there is a thick and uniform layer all around the piece. Then, transfer over on the prepared baking sheet and keep going with all the sticks of tofu.
Bake in the oven for 30 minutes flipping halfway through.
Prep the filling ingredients
While the tofu is baking, prepare the other filling ingredients.
Start by making the sauce: combine vegan mayo with as much sriracha sauce as you want. OR simply use vegan mayo or store-bought hummus for an easier sauce.
Also, slice or chop the veggies:
- I like to use store-bought roasted red peppers for that kind of sandwich rolls. Remove a large piece of roasted pepper from the jar and pat dry using paper towels. Then, slice lengthwise. You can also simply use regular fresh red pepper.
- Slice the cucumber and red onion.
- Roughly chop the romaine lettuce or leave the leaves as is if they are small.
Roll and enjoy!
When the tofu is done baking, then you can fill and roll the wraps.
I recommend to first warm up the tortilla wraps for a few seconds in a non stick pan or using the microwave and then, spread or drizzle the sauce all over its surface. The sauce also helps the wraps stick together, so be sure to add enough of it.
Pile the vegetables over and then add 4 sticks of breaded tofu. Keep the filling ingredients in the bottom half portion of the tortillas.
To roll, start by flipping the right and left sides of the tortilla bread over the filling ingredients and then, roll starting from the bottom all the way to the top while tucking the ingredients as tightly as you can inside.
Slice in half and enjoy!
Watch how to make it
- Warming up the tortilla bread makes it taste better, but also makes it easier to roll, so try not to skip this step! You can follow the packaging heating instruction, but I often simply warm it up for a few seconds using the microwave.
- Don't over pack the wrap or it will be difficult to contain all the filling inside while rolling.
- If you prefer to make a standard square sandwich with the breaded tofu, then slice the tofu in 4 large squares instead so it fits in between 2 layers of sandwich bread. This video will show you how I slice and bread tofu for sandwiches or burgers.
- If not following an oil-free diet, then feel-free to spray some oil over the breaded tofu sticks before baking them. They will crisp better that way!
Veggie wraps are so easy to customize, you can really fill them up with your favorite ingredients or what you have ready to go.
Try to use lots of crunchy fresh veggies for best texture, such as romaine and cucumber in this case. And using roasted red peppers is an easy way to add more flavor to sandwiches, I always have a jar opened up in the fridge! Here are more filler ideas to help add more texture and flavor:
- Balsamic pickled onions
- Store-bought dill pickles
- Sliced avocado
- Vegan feta cheese
- Baby spinach
- Carrot sticks or marinated vegan carrot lox
- Roasted vegetables such as eggplant or zucchini
- Crunchy coleslaw (check out this BBQ chickpea bowl)
- Cooked sweet potatoes
Also, you can use so many other sauces for this wrap recipe! I love to combine vegan mayo with just a little bit of sriracha for a mild heat and more flavor, but here are more ideas of vegan sauces you could use instead:
- Hummus or kimchi hummus
- Chipotle mayo
- Buffalo sauce
- Green goddess yogurt sauce
- Peanut butter sauce
- Store bought vegan pesto or walnut vegan pesto
- Savory tofu spread
- Harissa dressing
- Spicy gochujang aioli
If you wanted to skip the tortilla bread, then simply make a salad bowl! To make it that way, then fill a large bowl with chopped lettuce, cucumber, peppers and red onions. Add more greens, sprouts, veggies and whole grains such as brown rice if you wish. Then, garnish with the baked breaded tofu and drizzle the sauce over. This would be a fun way to eat the leftovers!
These wraps are filling and satisfying enough to be a full meal, but they also go great with a side of soup, such as this gochujang vegetable soup or this creamy cauliflower potato soup. For a lighter side dish, then serve with a kale salad or a rainbow salad.
These tortilla wraps are best when enjoyed right away since the sauce and watery veggies can turn the tofu and tortilla wrap soggy, although I have made them up to 24 hours before if it was fine.
BUT, you can make the breaded baked tofu ahead of time and simply reheat quickly in a mini oven (best texture) or microwave (will be softer, but still fine) before making your wrap. This is such a good plant-based protein to meal-prep on the weekend!
I usually do a quick tofu press by wrapping the tofu in a few layers of paper towels and putting something heavy on top while I prep the rest of the ingredients. You could also do a longer tofu press if you have the extra time, which would help the sticks of tofu soak up on the soy sauce marinade better.
It can easily be oil-free. The tofu is made without oil and make your own cashew mayo for an oil-free sandwich sauce.
More vegan sandwiches you might like
- Vegan avocado chickpea sandwich
- Vegan jackfruit burger
- Tofu scramble breakfast sandwich
- Vegan chickpea burgers
- Vegan chickpea gyros
- Balsamic tofu tortilla wraps
- Vegan black bean burritos
- Spicy buffalo "chicken" burgers
- Creamy beet and pickle sandwich
- Oyster mushroom burgers
I hope you like this vegan crusted tofu wrap recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Easy Vegan Crusted Tofu Wraps
For the crusted baked tofu
- 16 oz extra firm tofu
- 2 tbsp soy sauce - or swap for tamari for a gluten-free recipe
- 1 tbsp maple syrup
- ¼ cup regular breadcrumbs - use gluten-free if necessary
- ¼ cup nutritional yeast
- 2 tsp dried herbs (basil, parsley, oregano, etc)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
Make the crusted tofu
- Drain and pat dry the tofu very well. I like to wrap in a towel and top it off with something heavy while I prep the rest of the ingredients.
- In a medium-large dish, add the soy sauce, maple syrup and stir.
- Then, unwrap the tofu and slice it in sticks of about 1 inch. Then, transfer the tofu in the soy sauce marinade and let it soak for about 10-20 minutes (this can be overnight, keep in the fridge until ready to bread and bake).
- Pre-heat the oven to 375º and line a baking sheet with parchment paper.
- In a shallow medium bowl, add the breadcrumbs, nutritional yeast, herbs, garlic powder, onion powder and salt. Stir well.
- Once the tofu is done marinating, then one stick at the time, dip and completely cover with the breadcrumbs mixture and place on the baking sheet. Make sure to gently press on the tofu so it sticks to it nicely. Keep going with remaining sticks of tofu and bake in the oven for 30 minutes, flipping halfway through.
- Lay a tortilla wrap on a clean counter and then, spread the vegan mayo (spicy or not) over, then add a few sticks of the breaded tofu, cucumber, roasted pepper, lettuce and red onion. Fold both the right and left sides over the filling and then roll from the bottom to top to seal the wrap. Slice in half and enjoy!
- Once the wraps are done, then try to enjoy it right away or within a few hours. But, you can make the tofu ahead of time and keep it in the fridge in an air-tight container for 3-4 days. Reheat using a mini oven or the microwave before making your wrap.
- You can use store-bought vegan mayo or make your own vegan mayo using cashews for an oil-free healthier recipe.
- To make a spicy mayo, simply combine vegan mayo with as much sriracha sauce as you want.
- Feel-free to swap the filling ingredients for your favorite veggies, such as baby spinach, avocado, carrot sticks, etc. Other sauces could also be used, such as pesto, hummus, chipotle mayo or buffalo sauce.