Easy Tofu Wraps

Ready in just 20 minutes, these easy vegan tofu wraps are filled with a quick and delicious glazed tofu, crunchy lettuce, red pepper and avocado. Perfect for lunch on the go or a quick dinner! 

Table of Contents

• Ingredient tips
• Step by step
• Top tips for wrap folding
• Variations and substitutions
• Serving and storage
• More vegan tofu recipes
• 📖 Recipe

We're thrilled to share our first vegan wrap recipe with you! The main filling is made from firm tofu, cubed or crumbled, then fried and well seasoned with a sticky, flavourful coating.

This tofu filling is so tasty and comes together really quickly, and that's most of the work done! The seasoning adds all the savoury, salty and spicy flavours you will need for these vegan wraps.

These tofu wraps are simple, so easy to customise and full of flavour. We hope you enjoy them!

Ingredient tips

Here's our tips for choosing your ingredients:

Tofu 

We recommend using a block of extra firm tofu. You can simply drain it and gently squeeze to remove excess liquid. 

If your tofu is less firm, then you can press it in a handy tofu press like this, or wrap it in a tea towel and stack weights on top for at least 30 minutes to remove the excess water and improve the texture. 

You don’t want to use silken tofu for this recipe as it is too soft.

Spices and seasonings

When cooking with tofu we love to flavour it up with spices! In this recipe we use a fajita inspired mix of spices: 

• smoked paprika
• ground cumin
• garlic powder
• dried oregano
• black pepper 
• and cayenne

A spoonful of nutritional yeast adds a pop of umami to the tofu, and a touch of sugar brings it all together. 

Some soy sauce (this organic brand is our fave) and tomato paste / puree added towards the end of cooking, gives the tofu a delicious sticky glaze.

Veggies

We love a good amount of crunch in our wraps, so we team up our yummy tofu bits with some crunchy lettuce. Crisp varieties such as Cos or Romaine lettuce work great. 

We also add some pointed red pepper, also known as Romano, which adds a fresh and sweet note. 

A ripe avocado brings it’s deliciously creamy texture to the mix, and a couple of sprigs of cilantro / coriander leaves bring a zesty tang. 

Step by step

You'll find the full recipe at the end of the post, but here’s a visual guide on how to make these easy tofu wraps: 

Top tips for wrap folding

Warm your wraps first - slightly warmed wraps are more supple and easy to roll. You can gently heat them for 10-30 seconds in a microwave. Place them on a plate with a sprinkle of water, and put another plate on top. Alternatively, briefly warm a wrap on each side in a large pan on the stove.

Don’t overfill - I know it’s tempting to pile all the fillings in, but if you want a wrap that holds together well, then getting the amount of filling just right is key. 

Tuck that filling in - When you are halfway through rolling, push the filling back into the centre of the wrap before rolling all the way up. This helps to get a tight wrap that transports and cuts well.

Variations and substitutions

You can easily make these tofu wraps gluten free by using tamari sauce in place of the soy sauce and gluten free tortilla wraps. 

Change up the veggies to suit what you have in the fridge - they’re great for using up odds and ends! Here’s some ideas of what veggies go great in wraps: 

• Cucumber sticks
• Carrot, grated or in thin sticks
• Spinach
• Diced tomatoes
• Corn
• Shredded red cabbage
• Microgreens or sprouts
• Fresh herbs, such as basil 
• Leftover roast vegetables, such as butternut squash or sweet potato

Serving and storage

We like these wraps best served fresh, when the veggies are at their crispiest.

If you don't plan on eating them immediately, store in the fridge, or with a freezer pack in a lunch bag.

More vegan tofu recipes

We absolutely love cooking with tofu here at Vegan on Board. It’s a brilliant source of protein, and can be used and flavoured in so many ways.