Sweet Chili Tofu Crunch Wrap (Printable Version)

Crispy tofu glazed in sweet chili sauce paired with crunchy vegetables and festive slaw in a flavorful wrap.

# Ingredient List:

→ Tofu & Marinade

01 - 14 oz firm tofu, pressed and cut into ½ inch strips
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
04 - ¼ cup sweet chili sauce
05 - 1 tbsp soy sauce
06 - 1 tsp sesame oil

→ Holiday Slaw

07 - 2 cups finely shredded red cabbage
08 - 1 cup finely shredded green cabbage
09 - 1 medium carrot, grated
10 - ½ cup pomegranate seeds
11 - 2 tbsp dried cranberries
12 - 2 tbsp toasted pumpkin seeds
13 - 2 tbsp fresh parsley, chopped

→ Slaw Dressing

14 - 2 tbsp vegan mayonnaise
15 - 1 tbsp apple cider vinegar
16 - 1 tsp maple syrup
17 - ½ tsp Dijon mustard
18 - Salt and pepper, to taste

→ Wrap Assembly

19 - 4 large flour tortillas (12 inch)
20 - 2 cups tortilla chips, lightly crushed
21 - ½ cup vegan sour cream or plain plant-based yogurt
22 - ½ avocado, sliced (optional)

# How to Make:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss tofu strips with cornstarch until evenly coated. Heat vegetable oil in a non-stick skillet over medium-high heat and fry tofu for 2 to 3 minutes per side until golden and crisp.
03 - Transfer tofu to a bowl and toss with sweet chili sauce, soy sauce, and sesame oil until fully coated. Spread tofu on the prepared baking sheet and bake for 10 minutes to caramelize.
04 - In a large bowl, combine red cabbage, green cabbage, grated carrot, pomegranate seeds, dried cranberries, toasted pumpkin seeds, and chopped parsley.
05 - Whisk together vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour over the cabbage mixture and toss to coat evenly.
06 - Heat tortillas in a dry skillet or microwave until soft and pliable.
07 - Spread 2 tablespoons of vegan sour cream in the center of each tortilla. Layer holiday slaw, sweet chili tofu, crushed tortilla chips, and avocado slices if using. Fold in sides and roll tightly, tucking in the ends.
08 - Place wraps seam-side down in a skillet over medium heat. Toast 2 to 3 minutes per side until golden and crispy.
09 - Slice wraps in half and serve immediately.

# Expert Suggestions:

01 -
  • Plant-based and vegan friendly
  • Quick preparation and cooking time
02 -
  • Contains common allergens including soy, wheat, and mustard
  • For gluten-free options, use certified gluten-free tortillas and soy sauce
03 -
  • Press the tofu well to remove excess moisture for crispier texture
  • Use lightly crushed tortilla chips to add a pleasant crunch without overpowering the wrap
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