These crispy tofu wraps give you a restaurant-quality wrap at home. Pack them in your lunch, take them to the beach, or even enjoy them for dinner. They're filling and flavorful with lots of texture!
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Have you ever had a really good vegetarian sandwich at a restaurant?
I've had a few, but they can be hard to find. Maybe this is a small town problem, but most of the time I can throw together a better sandwich at home than I could buy somewhere.
This crispy tofu wrap takes advantage of leftover crispy herb baked tofu (although I think you'll be meal prepping it in bulk after you try this!). Layer it with fresh or roasted veggies and a little cheese if you like and you've got an incredible sandwich you can take on the go.
Between the crispy tofu and the fresh veggies I used, this wrap has such a satisfying crunch. I paired it with my homemade Caesar dressing, but it would be great with lots of different condiments, so you can mix and match to keep things interesting for lunch!
Ingredients
- Large wrap or tortilla
- Spinach
- Carrot
- Mircogreens
- Herb crusted tofu steak
- Feta cheese
- Giardiniera
- Homemade vegan Caesar dressing
How to make tofu wraps
- Lay out the wrap, then layer on spinach, carrot, microgreens, tofu, feta, and giardiniera in a line across the middle.
- Drizzle the dressing evenly over the filling.
- Fold in the sides, then fold the bottom of the tortilla up, tucking it over the top of the filling as you roll it all the way up. Wrap tightly, tucking the sides in more as needed, and finish with the seam side down. Slice the wrap in half and serve.
Top tips
How to press tofu for wraps
It's easy to press tofu with a press, but you can also press tofu without a press. If using a press, follow the manufacturer instructions for how to operate it and press for at least 15 minutes to help keep the tofu firm.
If pressing without a press, place the tofu between a few layers of paper towels or a clean kitchen towel on a plate and place something heavy on top. Let press for at least 15 minutes.
How to store crispy tofu wraps
Keep wrapped tightly in plastic wrap in the refrigerator for up to 3 days. They will be best on the day they are assembled, so you may want to meal prep and store the individual parts like the tofu, dressing, and veggies separately.
Tips for customizing this crispy tofu wrap recipe
- Try swapping the homemade Caesar dressing for your favorite store bought dressing or my creamy cashew sauce, lemon tahini dressing, ginger tahini dressing, balsamic vinaigrette, or spicy bbq sauce
- Instead of crispy tofu, try my best tofu marinade, bbq tofu, or peanut crusted tofu
- Use whatever veggies you have on hand, such as leftover oven roasted broccoli
- Swap the feta for boursin or sliced provolone
- Leave the cheese off to make it vegan
- Use a gluten-free wrap to make this gluten-free
FAQ
I love my crispy herb baked tofu recipe in these wraps because it is crunchy and flavorful. If you love a crispy chicken wrap, this is definitely one to try!
Giardiniera is a condiment consisting of pickled vegetables. It usually has a mixture of chopped vegetables such as carrots, cauliflower, peppers, and celery.
Giardiniera comes in hot or mild, so choose your spice level according to your preference. I used hot for this recipe. It can also come roughly chopped or finely chopped like relish.
You can find giardiniera near the pickles and olives at the grocery store.
More sandwich recipes
- Peach, Arugula, and Goat Cheese Sandwich
- Sun Dried Tomato Pesto Sandwich
- Scrambled Egg Sandwich
- Double Bean Pita Sandwich
- The Best Veggie Sandwich
- Eggplant Parmesan Sandwich
- Deep Green Sandwich
- Greek Pita Sandwich
- Goat Cheese and Veggie Sandwich
- Cheesy Spinach Baked Egg Sandwiches
- Hummus Sandwich
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Crispy Tofu Wrap
Ingredients
- 1 large wrap, or tortilla
- ½ cup spinach
- ¼ cup shredded carrot
- ¼ cup microgreens
- 1 herb crusted tofu steak, sliced, or your other favorite tofu
- 2 tablespoons crumbled feta cheese, or boursin
- 1 tablespoon giardiniera
- 2-3 tablespoons homemade vegan Caesar dressing, or your other favorite dressing
Instructions
- Lay out the wrap, then layer on spinach, carrot, microgreens, tofu, feta, and giardiniera in a line across the middle.
- Drizzle the dressing evenly over the filling.
- Fold in the sides, then fold the bottom of the tortilla up, tucking it over the top of the filling as you roll it all the way up. Wrap tightly, tucking the sides in more as needed, and finish with the seam side down. Slice the wrap in half and serve.
Notes
Tips for customizing this crispy tofu wrap recipe
- Try swapping the homemade Caesar dressing for your favorite store bought dressing or my creamy cashew sauce, lemon tahini dressing, ginger tahini dressing, balsamic vinaigrette, or spicy bbq sauce
- Instead of crispy tofu, try my best tofu marinade, bbq tofu, or peanut crusted tofu
- Use whatever veggies you have on hand, such as leftover oven roasted broccoli
- Swap the feta for boursin or sliced provolone
- Leave the cheese off to make it vegan
- Use a gluten-free wrap to make this gluten-free
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