tofu wrap

A delicious vegan recipe for Miso Tofu Wrap with Roasted Winter Squash, Baked Miso Tofu, Asian Slaw, Avocado, Furikake and flavorful Miso Dressing.

Miso Tofu Wrap with Winter Squash and Furikake

cup toasted sesame oil

cup soy sauce

cup miso paste

ginger,

2 green onions, chopped, save out 1 tablespoon for slaw

rice vinegar

tablespoons maple, sugar

tofu

napa cabbage, about 1 1/2 cups after chopped

cilantro

beansprouts -optional

avocado, sliced

furikake (find recipe here)

vegan mayo (optional)

wasabi paste (highly recommended!)

tortillas (try cassava, rice

In a blender or with immersion blender whirl together soy sauce, toasted sesame oil, miso, ginger, rice vinegar and 2/3rds of the chopped green onions, and honey (or sugar or maple syrup) until smooth.  A few small bumps are ok.  Set aside 1/4 cup of sauce in a medium bowl.

Cut tofu into one-inch-long strips and blot on a towel.

Cut squash into one-inch strips and lay in a single layer on a baking tray along with the tofu strips.  Brush or spoon miso dressing generously over the tofu and squash.

Bake tofu and squash at 425 F in a preheated oven for 30 minutes.

Combine 1/4 cup dressing with mayo and 1/4 teaspoon or more of wasabi paste. Toss sliced cabbage, scallions, cilantro and bean sprouts (if using).

Assemble wrap

warm wrap if needed to make it pliable, spread dressing on the bottom, layer with squash, tofu, avocado, slaw, and top with lots of furikake!

Really lovely recipe. I made a few minor tweaks red cabbage for napa cabbage
, just seasoned with toasted sesame seeds instead of furikake. 
Takes a little time to make, but also quite simple.

I made this for dinner for the family. This is definitely the tastiest wrap we’ve ever eaten! The flavors are incredible. I didn’t have miso, so I used hummus for the dressing, instead. This will go into my “repeat recipe file.” Thank you for sharing.

I love these recipes usually, but this one needs some editing! Steps left out, if you add up different timings mentioned it is over the total time. Makes it really difficult to make.

This was a really yummy and unique wrap combo. The miso sauce is delicious and I came out very creamy from my vita mix so I didn't even bother with the mayo. I used gomasio instead of furikake since I had it on hand.

These Marinated Tofu Veggie Wraps are made with a protein packed filling that’s easy to prep in advance for grab and go lunches.

Marinated Tofu Veggie Wrap

soy sauce

tbsp avocado oil

tbsp rice wine vinegar

dry thyme

maple syrup

water

tsp coriander

dry basil

tsp allspice

tsp cumin

oyster mushrooms, torn into large chunks

tbsp extra virgin olive oil

garlic, grated

Kosher salt

pitas

plum tomatoes,

red onion, thinly sliced

lettuce,

hummus

Vegan Yogurt Sauce, optional

Preheat oven to 400F then cut your tofu into thin strips. Arrange the strips on a parchment lined baking tray.

To a small bowl combine the soy sauce, oil, vinegar, bouillon and thyme and whisk until smooth. With a basting brush, brush the tops of the tofu with the sauce. Reserve the sauce bowl, then place the tray in the oven to bake for 8 minutes.

Remove the tray, carefully flip the tofu slices, then brush the top side with the sauce again. Reserve the bowl and place the tray back in the oven for 7-8 minutes or until the edges start to brown slightly.

To the remaining sauce in the bowl, add the maple syrup, water, coriander, basil, allspice and cumin then whisk to combine.

Place a dry sauté pan over medium low heat. Once hot, add the mushrooms and spread them out in a single layer. Allow the mushrooms to cook undisturbed for 3-4 minutes. Press down on the mushrooms with a spatula, then flip the mushrooms and cook again until the mushrooms have browned and most of the water has been released.

Add the oil and garlic and sauté together with the mushrooms until fragrant.

Add in the tofu strips and the sauce, then stir well to coat, cooking until the liquid has cooked off then remove from heat.

To assemble the wrap, spread 1-2 tablespoons of hummus on a pita then top with lettuce, tomatoes, the tofu filling, red onions and a drizzle of yogurt sauce.

Vegan Curry Tofu Salad- Turn it into a hearty wrap, stuff into an avocado or served over a bowl of baby spinach. Flavorful and healthy! | www.feastingathome.com #currytofu

Curry Tofu Salad 

olive oil

salt and pinch pepper

¼ cup cashews, chopped

golden raisins

celery- chopped

red onion

apple – diced

cayenne pepper

curry powder (start with two, add more to taste)

vegan mayo

honey

apple cider vinegar

salt and pepper

Wrap up in a whole wheat tortilla or

greens vinegar

Serve in an halved, salted, avocado.

With paper towel in hand, blot and press the water out of the tofu. Cut it into small cubes and gently blot again.

In a large skillet heat oil over medium heat. Add the salt and pepper to the oil then add tofu. Sear on all sides until deeply golden, using a metal spatula to turn, repeatedly.  Once most sides are golden place in a medium bowl.

Add raisins, onions, apple, celery, cashews, cilantro, and give a stir.

Add spices, vegan mayo, honey (or agave), vinegar.

Taste, season with salt and pepper and adjust heat if you want to make it more spicy.

Make wraps or stuff into pitas with a handful of greens, or stuff avocados ( season avocado with salt first) or served over a bed of lightly dressing greens- arugula, spinach, salad greens.

I'm so happy to have discovered your site, every recipe I've tried is amazing, and this is no exception.  As far as I'm concerned, Sylvia can do no wrong - if you're looking to nourish your body with delicious, nutrient-dense food, look no further.  Thanks for sharing your gifts with the world : )

I've been looking for something different to make for dinner and oh wow, I'm glad I stumbled across your Curry Tofu Salad its such a great recipe. It totally deserves 5 stars. A definite keeper. I'll be making it again soon.

This is an instant favorite and it will be in rotation! Thank you for creating such vibrant and flavorful recipes. It makes eating such a joy! I have tried several of your recipes and have loved them all.

This curry tofu salad recipe is AMAZING!  So flavorful and easy to prepare.  I have to say following your instructions on how to cook the tofu resulted in the crispiest best tofu I have ever made in my life.  Thank you for the great recipes.

PS I am a different Heather than the one who reviewed below in July :)

This is the first of the Feasting at Home recipes I’ve tried, and I’m so happy I stumbled onto this site. You have approachable recipe ideas for the busy home cook, and if the others are as good as this one- yay!! I served the tofu curry salad over mixed greens with green onions as a garnish (I love green onions).  It was super quick, easy to make, and a hit! Highly recommend!

I made this for dinner and my husband and I devoured it all. Delicious. Thank you again for another amazing recipe.

Loved this one! So easy to prepare and so flavorful! It reminds me of a Sri Lankan omelet - egg beaten with curry powder, salt, onions, and chilies, then fried. This tastes just like that! I omitted the celery, because yuck, and it’s totally good without it! Will definitely make again. Thank you!!!

I saved this along time ago. We love this recipe

Perfectly balanced flavours and consistency.  I made it with the suggested alternates of flat leaf parsley and scallions.  It was absolutely delicious.  Hubby &amp; I were “fighting” over it.  I can see myself making this salad once a week.  Thank you soooo much!!!

This flavorful buffalo tofu wrap is perfect for lunch or dinner with crisp buffalo tofu, crunchy romaine and carrots, and creamy avocado and ranch. Yum!

Buffalo Tofu Wrap with Easy Vegan Ranch

oz block extra firm tofu (drained and pressed)

cornstarch

non-dairy milk (unsweetened, plain)

garlic powder

tsp salt

buffalo sauce

romaine (chopped)

vegan cheddar (such as Follow Your Heart)

matchstick carrots

avocado (sliced)

tortillas (or gluten-free wraps)

almond milk yogurt (plain)

lemon juice (fresh if possible)

tbsp vinegar

onion powder

dill (minced,

parsley

Preheat oven to 400F/204C.

Slice tofu into 3-4 inch long pieces, ~1.5-2 inches thick. I had about 12-14 strips.

Place your cornstarch on a plate and mix in garlic powder and salt. Add the milk to a bowl. Dip your tofu in the milk and then the cornstarch.

Place your buffalo sauce in small bowl and dip each tofu piece with a fork into the buffalo sauce. Let sauce drain off tofu for a moment before replacing it back to the baking sheet.

Bake tofu for an additional 5 minutes. (Or air fry for another 2-3 minutes)

Arrange wrap with a layer of vegan ranch in the center, spread horizontally. (You can use a store bought one like Follow Your Heart of make your own like the one listed here). Add romaine, carrots, cheese, and avocado in the center. Finally layer 3 blocks of buffalo tofu in the center (with some overlap between blocks).

Begin rolling by lifting the lower part of the tortilla over the top while pulling up the ends into the center. Tuck the contents into the tortilla tightly and continue rolling until tortilla is closed.

Optional: Grill your tortilla on a grill pan or regular pan for a few minutes for a crisp outer layer.

In a small bowl, mix together all ingredients until combined.

Easy Healthy Vegan Ranch

This was a delicious, quick, and easy Friday night dinner!  For the Texans, HEB’s “Flyin Saucy” medium buffalo sauce is perfect. Don’t skimp on the avocado!

The tofu was great, but we were not a fan of the vegan ranch.  We used vegan yogurt, and I'm thinking I may have been better off with vegan mayo or something.  Not for us.

I always enjoy a good buffalo chicken wrap, but lately i've been diving more into tofu based stuff. This recipe couldn't have come at a better time! Made it for my wife for lunch and we both loved it. Thanks so much for this article.

This buffalo tofu wrap was such a great lunch! I loved the spicy and bold flavors!

Yum, yum, yum. I'm also a person that appreciates food with pleasant texture and this wrap is one of my favorites. I enjoy spicy food so I went for the spicy buffalo sauce and had no regrets.

I can't get enough of this amazing buffalo tofu wrap! It was my lunch yesterday and it tasted so scrumptious. I just added this to my on repeat recipes!

My family LOVES these!! We've been trying to eat less meat and these were perfect. Will be making again!

I just loved this buffalo wrap, the flavors are amazing!  I really like the ranch too, it would be perfect even over a side salad.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1711411365/qxqa9y1f3mknifbusj6s.mp4

This Crispy Buffalo Tofu wrap is a flavor-packed wrap with crispy buffalo tofu strips, crunchy romaine and carrots, creamy avocado and an easy healthy homemade vegan ranch you can make in just five minutes.

Buffalo Tofu Wrap

This wrap is filled with crunchy rainbow veggies, baked tofu, and drizzled with a mouthwatering peanut sauce.

Thai Peanut Tofu Wrap

extra firm package tofu (drained and pressed)

tortillas

red cabbage

red pepper (sliced)

cilantro (optional topping)

peanut butter

tsp. rice vinegar or lime juice

Sriracha sauce

Preheat your oven to 400 F. Cut your tofu into long strips (~1-1.5 inches wide). My block made about 12 strips (3 strips per wrap).

Lay out your tofu strips on a parchment-lined baking sheet in a single layer. Sprinkle the top of the tofu with garlic powder (total of about 1/2 tsp) and a little bit of salt. This will give your tofu a little bit more flavor.

Bake your tofu for ~22-25 minutes until golden brown on the outside and crispy. *No need to flip halfway- it will get crispy on all surfaces.

As the tofu cooks, whisk together your peanut sauce ingredients in a small bowl. Add more water if needed for desired texture.

Assemble. your wrap. On a flat surface lay out your tortilla. Add strips of red pepper in the center horizontally, leaving some space at the edges.

Next, layer on the carrots and the cabbage.

Add your tofu strips (About 3 strips). Drizzle with a generous amount of peanut sauce. Sprinkle on cilantro if desired.

Fold the sides of the tortilla over the fillings. Starting from one end, gently tuck the edge of the tortilla over the fillings and roll it tightly, applying gentle pressure as you go. Continue rolling until you reach the other end of the tortilla. The fillings should be securely wrapped inside.

Optional: Grill your finished wrap. Cut in half with a sharp knife and enjoy!

I've been so into wraps lately and this thai peanut one was delicious! Super easy (I used the air fryer method) and really filling. This will be a new easy go-to meal!

Top 5 tofu wrap recipes from across the web

The most viewed tofu wrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Miso Tofu Wrap with Winter Squash a...

Marinated Tofu Veggie Wrap

Curry Tofu Salad

Buffalo Tofu Wrap with Easy Vegan R...

Thai Peanut Tofu Wrap

Top 5 tofu wrap recipes from across the web

The most viewed tofu wrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso Tofu Wrap with Winter Squash a...

Marinated Tofu Veggie Wrap

Curry Tofu Salad

Buffalo Tofu Wrap with Easy Vegan R...

Thai Peanut Tofu Wrap

The most viewed tofu wrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine