Description
These Vegan Tofu Wraps are made with store bought Caesar dressing, flour tortillas, baked tofu, and topped with lettuce and pico de gallo.
Ingredients
Scale
- 1 block extra-firm tofu, drained and pressed
- 2-3 tablespoons arrowroot starch or corn starch
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Optional: 1 teaspoon hot sauce
- Optional: Cooked quinoa, for filling
- 4-5 large flour tortillas, warmed
- 4 cups fresh lettuce
- 1 cup pico de gallo
- Vegan Caesar dressing, for dressing
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and spray with avocado oil.
- 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.
- 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.
Notes
- 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.
- Using starch makes the Tofu crispy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
