Save A vibrant, crispy wrap featuring sweet chili-glazed tofu, crunchy vegetables, and a festive slaw—perfect for a plant-based holiday meal or a flavorful weeknight dinner.
I first made this wrap for a holiday gathering and everyone loved the combination of sweet chili tofu with the crunchy slaw. It quickly became a family favorite.
Ingredients
- Tofu & Marinade: 400 g (14 oz) firm tofu, pressed and cut into 1 cm (½ inch) strips, 2 tbsp cornstarch, 2 tbsp vegetable oil, ¼ cup sweet chili sauce, 1 tbsp soy sauce, 1 tsp sesame oil
- Holiday Slaw: 2 cups red cabbage, finely shredded, 1 cup green cabbage, finely shredded, 1 medium carrot, grated, ½ cup pomegranate seeds, 2 tbsp dried cranberries, 2 tbsp toasted pumpkin seeds, 2 tbsp fresh parsley, chopped
- Slaw Dressing: 2 tbsp vegan mayonnaise, 1 tbsp apple cider vinegar, 1 tsp maple syrup, ½ tsp Dijon mustard, Salt & pepper, to taste
- Wrap Assembly: 4 large flour tortillas (30 cm/12 inch), 2 cups tortilla chips, lightly crushed, ½ cup vegan sour cream or plain plant-based yogurt, ½ avocado, sliced (optional)
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2:
- Toss tofu strips with cornstarch until evenly coated. Heat vegetable oil in a non-stick skillet over medium-high heat. Fry tofu for 2–3 minutes per side until golden and crisp.
- Step 3:
- Transfer tofu to a bowl. Toss with sweet chili sauce, soy sauce, and sesame oil until well coated. Spread on the prepared baking sheet and bake for 10 minutes to caramelize.
- Step 4:
- In a large bowl, combine red and green cabbage, carrot, pomegranate seeds, cranberries, pumpkin seeds, and parsley.
- Step 5:
- Whisk together vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour over the slaw and toss to coat.
- Step 6:
- Warm tortillas in a dry skillet or microwave until pliable.
- Step 7:
- To assemble each wrap: Spread 2 tbsp vegan sour cream in the center of a tortilla. Layer on a handful of holiday slaw, a portion of sweet chili tofu, a small handful of crushed tortilla chips, and avocado slices if using. Fold in the sides then roll up tightly, tucking in the ends.
- Step 8:
- Toast wraps seam-side down in a skillet over medium heat for 2–3 minutes per side until golden and crispy.
- Step 9:
- Slice in half and serve immediately.
Save This recipe always brings smiles at family dinners especially during the holidays when everyone gathers to share food and stories.
Notes
For extra crunch add sliced radishes or cucumber to the slaw. Swap pumpkin seeds for toasted pecans or walnuts for a nutty twist. Pair with sparkling apple cider or a light Riesling for a festive meal.
Required Tools
Non-stick skillet, baking sheet, parchment paper, large mixing bowls, whisk, knife and cutting board.
Allergen Information
Contains soy (tofu, soy sauce), wheat (flour tortillas), and mustard (Dijon). Vegan mayonnaise and sour cream may contain soy; check labels for allergens.
Save This Sweet Chili Tofu Crunch Wrap is a delicious, satisfying plant-based meal perfect for any occasion.
Recipe FAQs
- → How do I achieve a crispy texture on the tofu?
Coat tofu strips lightly with cornstarch before frying in hot oil until golden on each side, then bake briefly to caramelize the glaze for extra crunch.
- → Can I prepare the holiday slaw in advance?
Yes, mixing the slaw ingredients and dressing several hours ahead helps flavors meld nicely. Keep it chilled until assembling the wrap.
- → What alternatives can I use for pumpkin seeds in the slaw?
Toasted pecans or walnuts work well as nutty substitutes, adding similar crunch and flavor depth.
- → How should I heat the tortillas to avoid tearing?
Warm tortillas in a dry skillet or microwave just until pliable, allowing easier folding without cracks.
- → What beverages pair nicely with this meal?
Sparking apple cider or a light Riesling complement the sweet and tangy notes, enhancing the festive feel of the wrap.