cumin seed powder

These shredded tofu wraps are packed with shredded tofu cooked down in a sweet-savory-spicy sauce paired with sautéed bell peppers, lettuce, and sriracha mayo all wrapped in flour tortillas. These are incredibly versatile and you can customize your wraps however way you like!

Shredded Tofu Wraps with Sriracha Mayo

17.5 oz extra firm tofu (or tokwa)

Neutral oil

1.5 tsp smoked paprika

cumin powder

sriracha (adjust according to desired heat)

soy sauce

tsp dark soy sauce

maple syrup (adjust according to desired sweetness)

olive oil

garlic (minced)

vegan mayo

water

sriracha (, adjust according to desired heat)

lemon

sugar (, to counter acidity)

garlic powder (or 1 clove garlic, minced)

smoked paprika

Salt (to taste)

4-6 tortilla wraps (, depending on size)

Mixed bell peppers (I used green, yellow, red bell peppers)

white onion

lettuce

Charred/roasted corn

Black beans

tomatoes

vegan cheese

Remove the tofu from the water and drain from any excess water. Using a cheese grater, carefully grate the tofu into shreds.

If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.

Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side. You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

PREPARING THE TOFU

If air-frying/baking, preheat your air-fryer or oven to 350F/180C.

On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.

For air-frying, air-fry for 10-15 minutes or until lightly golden brown - do not overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning. It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.

If baking, you may need to bake the tofu for 25-30 minutes.

AIR-FRYING/BAKING

While the tofu is cooking, prepare the sauce by mixing everything together. Feel free to adjust to your taste.

SAUCE

In the same pan, add the tofu (if you air-fried or baked it).

Pour the sauce into the tofu. Mix and cook down the tofu until the sauce is absorbed.

Taste the tofu and feel free to season the tofu with more soy sauce or maple syrup, if needed.

Turn off the heat. Set aside.

COOKING TOFU IN THE SAUCE

In the same pan, add some cooking oil.

Add the sliced onion and bell peppers.

Season with salt and allow to cook until tender to your liking. I like my peppers with a slight char.

Set aside.

BELL PEPPERS

Mix the mayo ingredients. Feel free to adjust the seasoning depending on your preferred taste.

SRIRACHA MAYO

On a tortilla, you can put some shredded lettuce, shredded tofu, sriracha mayo, and other mix-ins you’d like. Enjoy!

ASSEMBLING THE WRAPS

I like to prepare the mayo, chopped lettuce, sautéed veggies, and shredded tofu then just store these in the fridge for whenever I want some wraps.

I also make some ink advance then wrap each one in some aluminum foil to bring for meals on-the-go.

PREPARE-AHEAD TIPS

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