These Vegan Tofu Wraps are made with store bought vegan Caesar dressing, flour tortillas, baked tofu, and topped with lettuce and pico de gallo.
This is such an easy mid-day snack for any Vegan food lover. I like to make extra of the tofu so I can assemble these anytime I want. Get your lunchboxes ready and make these Vegan Tofu Caesar wraps for the go. You can make the Vegan Caesar dressing, but I opted to use store-bought Caesar dressing. I like to have all the ingredients prepped and ready to go in the fridge. The tofu freezes well, so if you need to make a large batch and then take them out and use them, feel free! I have seen so many variations of Vegan Tofu wWaps, but this one is my favorite.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Extra-Firm Tofu
- Olive oil
- Garlic powder
- Hot Sauce
- Flour Tortillas
- Pico de Gallo
- Vegan Caesar Dressing
See recipe card for Vegan Tofu Wraps quantities.
Cut the tofu into large chunks and add them to a bowl. Toss in the olive oil, hot sauce, garlic powder, paprika, and starch. Toss until the tofu is evenly coated.
Preheat the oven to 375°F. Line a baking sheet with parchment paper and spray with avocado oil. Spread the tofu evenly across the baking sheet and bake for about 30 minutes, flipping halfway through, until lightly golden.
Fill each wrap with the baked tofu, top with the pico de gallo, lettuce, quinoa, and dressing.
Wrap the tortillas around the filling like a burrito and enjoy right away.
Tofu: I like to get the “extra-firm” tofu in general. This makes it crispier and tastier in my opinion. Make sure to “press” the tofu, which means to get all the excess liquid out. I do this by placing paper towels around it and laying something heavy on it for at least 30 minutes.
Seasoning: I love using garlic and onion powder for this recipe. If you want something spicier, you could always add chili powder or paprika.
Olive oil: I love using olive oil for this recipe, although you can always use another oil like vegetable or sunflower oil. You could even use melted butter as the glue.
Lettuce: I have always preferred iceberg lettuce, but I think romaine or arugula would be great as well.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add your favorite hot sauce on your wrap for a nice spicy kick!
- Deluxe - add guacamole, crispy onions or pickled onions.
- Kid friendly - add crushed potato chips (ketchup chips!)
Check out this Vegan Spinach Soup for a great appetizer.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
The tofu will freeze up to three months.
Add the starch so the tofu will get extra crispy.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove