Smoky Tofu Wraps

These smoky tofu wraps are full of healthy plant-based protein. Easy to make and delicious, they’re great for a quick meal or a packed lunch.

How to make tofu more crispy

If you haven’t been on social media lately you may not be up to date on the latest technique for making crispy tofu.

It’s a simple as passing the tofu through a box grater. 

Shredded tofu fries up super crispy on the outside while remaining chewy on the inside and is super versatile.

It makes a great vegan taco meat for quick and easy tofu tacos or to top a vegan taco bowl.

Once shredded, fry the tofu over medium-high heat and add any spices or seasonings depending on your recipe.

What’s the best type of tofu for wraps?

Crispy shredded tofu works best with firm to extra-firm tofu.

If you’re unfamiliar with the various types of tofu, check out my tofu for beginners post.

An easy way to add tons of flavor to your tofu wraps is by using smoked tofu.

I often don’t add any spices or seasonings to smoked tofu because its own smoky flavor is enough and it tastes like it’s been barbecued.

Just add your favorite veggies, your crispy shredded smoked tofu and some mayo and you’ve got a quick and easy vegan wrap ready to go! 

Ingredients for tofu wraps

These ingredients offer different textures and flavors but take them just as a suggestions. You can add your favorite fresh or cooked vegetables to customize your wrap however you like it.

Tofu: Smoked tofu is the most important ingredient in these tofu wraps. It’s widely available in supermarkets in the refrigerated section. Firm or extra-firm is the best tofu for shredding.

Chickpeas: I like to add chickpeas into my veggie wraps for extra protein and to bulk up the filling. Two cans or 2 ½ to 3 cups of chickpeas will give enough filling for 4 - 6 wraps.

Tomato: One fresh tomato diced up. I like to choose a variety that has more flesh and less water such as Roma. You could use cherry tomatoes too. 

Celery: I add celery for a bit of crunch. An alternative crunchy element could be cucumber or dill pickles.

Onion: A little bit of diced red onion or sweet onion. Chopped scallions could be a substitute. If your onion is spicy, soak it in ice water for 15 minutes to take out some of the bite.

Carrot: One medium carrot grated for a touch of sweetness.

Greens: Some shredded lettuce for both crunch and to make a barrier between the filling and the wrap. You can use any type of lettuce, spinach, kale or other leafy green.

Mayonnaise: This recipes is a basic chickpea salad with a mayonnaise-based dressing. I use the Hellmann’s vegan mayonnaise. Use your favorite brand of vegan mayo.

Dill: A sprinkling of dill is the only herb I use because the smoked tofu has so much flavor. You can substitute this for any dried or fresh herb. Cilantro would be good.

Wraps: Large wraps in your choice of flavor. I used multigrain in the photos for this recipe.

Salt and pepper: To season.

Oil: A few tablespoons of a neutral-flavored oil such as canola, sunflower, avocado, etc. is needed to fry the tofu until crispy.

How to make tofu wraps

Tofu: Start by prepping the tofu. Remove it from its package and drain out the water.

Give it a few good squeezes between your hands to remove as much water as possible.

I don’t bother pressing my tofu. The water will evaporate from shredded tofu quickly in the pan.

Grate the tofu with the large holes of a box grater.

Heat a couple tablespoons of oil in a large pan over medium-high heat. 

Add the tofu and stir to coat in oil. Allow to fry, stirring from time to time, until crispy and golden - about 4 to 5 minutes.

Chickpeas: While the tofu is frying, prepare your other wrap ingredients.

Drain and rinse the chickpeas and add them to a large bowl.

Crush the chickpeas. I do this with my hands but you can also use a fork or a potato masher.

Veggies: Prep your veggies.

Peel and grate the carrot, finely dice the celery, tomato, onion. Shred or chop the lettuce.

Assemble: Combine the chickpeas, shredded tofu, veggies, mayonnaise, dill, salt and pepper in a large bowl and mix well.

Place about a cup of shredded lettuce down the middle of a wrap, top with some of the tofu filling and roll up your wrap.

What to put in a wrap with tofu? 

Shredded crispy tofu is a great starting point to build your wrap around. Try some of these variations of ingredients for something different!

Mediterranean: cucumber, tomato, red onion, olives, lettuce, parsley, basil, hummus, tzatziki

Asian-inspired: Shredded carrots, cucumber sticks, bell pepper, red cabbage or lettuce, hoisin sauce, peanut sauce, or sriracha mayo, fresh cilantro or basil

Mexican: Black beans or refried beans, corn, avocado, tomato salsa, shredded lettuce or cabbage, avocado crema or guacamole

Breakfast: Sautéed spinach or kale, roasted mushrooms or peppers, avocado slices, salsa or hot sauce

FAQs

Make ahead and storage tips

The filling for these tofu wraps keeps well in an airtight container in the refrigerator for up to 5 days.

Tofu wraps can be made ahead of time but keep these tips in mind:

To prevent your tortillas from getting soggy, make sure that your lettuce is completely dry before using it.

Use the lettuce as a barrier both below and on top of your filling to prevent the moisture from touching the tortilla. 

Tightly wrap your tofu wraps in plastic or foil to keep them airtight.