Sweet Chili Tofu Crunch Wrap (Print)

Crispy wrap featuring chili-glazed tofu, crunchy vegetables, and vibrant holiday slaw, ideal for any meal.

# Ingredients:

→ Tofu & Marinade

01 - 14 oz firm tofu, pressed and cut into ½ inch strips
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
04 - ¼ cup sweet chili sauce
05 - 1 tbsp soy sauce
06 - 1 tsp sesame oil

→ Holiday Slaw

07 - 2 cups finely shredded red cabbage
08 - 1 cup finely shredded green cabbage
09 - 1 medium carrot, grated
10 - ½ cup pomegranate seeds
11 - 2 tbsp dried cranberries
12 - 2 tbsp toasted pumpkin seeds
13 - 2 tbsp fresh parsley, chopped

→ Slaw Dressing

14 - 2 tbsp vegan mayonnaise
15 - 1 tbsp apple cider vinegar
16 - 1 tsp maple syrup
17 - ½ tsp Dijon mustard
18 - Salt and pepper, to taste

→ Wrap Assembly

19 - 4 large flour tortillas (12 inch)
20 - 2 cups lightly crushed tortilla chips
21 - ½ cup vegan sour cream or plain plant-based yogurt
22 - ½ avocado, sliced (optional)

# Directions:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Coat tofu strips evenly with cornstarch. Heat vegetable oil in a non-stick skillet over medium-high heat and fry tofu 2 to 3 minutes per side until golden and crisp.
03 - Toss cooked tofu with sweet chili sauce, soy sauce, and sesame oil until well coated. Spread tofu on the prepared baking sheet and bake for 10 minutes to caramelize.
04 - Combine red cabbage, green cabbage, grated carrot, pomegranate seeds, dried cranberries, toasted pumpkin seeds, and chopped parsley in a large bowl.
05 - Whisk vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper together. Pour dressing over the slaw and toss to coat evenly.
06 - Heat tortillas in a dry skillet or microwave until soft and pliable.
07 - Spread 2 tbsp vegan sour cream in the center of each tortilla. Layer holiday slaw, sweet chili tofu, crushed tortilla chips, and optional avocado slices on top. Fold sides and roll tightly, tucking in the ends.
08 - Cook wraps seam-side down in a skillet over medium heat for 2 to 3 minutes per side until golden and crisp.
09 - Slice wraps in half and serve immediately.

# Expert Tips:

01 -
  • Plant-based and vegan
  • Colorful and crunchy textures
02 -
  • Pressing the tofu well helps achieve a crispier texture.
  • This recipe contains soy and gluten; use certified alternatives if needed.
03 -
  • Use a non-stick skillet and medium-high heat for perfectly crisp tofu.
  • Warm tortillas slightly to prevent cracking when folding.
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