Easy Vegan Crusted Tofu Wraps
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.
Servings: 4 wraps
Calories: 407kcal
Ingredients
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
For the wraps
- 4 tortilla wraps use gluten-free if needed
- spicy vegan mayo or regular vegan mayo see notes
- 1 cup cucumber sliced
- 4 roasted red pepper or fresh red pepper sliced, use store-bought roasted red pepper or make your own roasted red pepper.
- ¼ cup red onion sliced
- romaine lettuce
Instructions
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!
Video
Notes
- 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 vegan walnut pesto, hummus, chipotle mayo or vegan buffalo sauce.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 407kcal | Carbohydrates: 33g | Protein: 15g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1803mg | Potassium: 432mg | Fiber: 3g | Sugar: 7g | Vitamin A: 217IU | Vitamin C: 19mg | Calcium: 122mg | Iron: 4mg