Description
These Crispy Shredded Chipotle Tofu Wraps feature a deliciously smoky and chewy tofu filling with a crispy texture, combined with sautéed peppers and onions, and a creamy chipotle mayo. This easy-to-make, high-protein, plant-based wrap is perfect for a flavorful and satisfying meal.
Ingredients
Chipotle Tofu
- 1 block (454 grams) super firm tofu, pat dry
- 1 tablespoon nutritional yeast
- 1 tablespoon cornstarch
- 1/2 teaspoon adobo seasoning
- 1/2 teaspoon ground coriander
- 3 tablespoons adobo sauce from a can of chipotle peppers in adobo sauce
- 1 1/2 tablespoons avocado oil or neutral oil
- Salt, to taste
Veggies
- 2 teaspoons oil
- 1 red bell pepper, thinly sliced
- 1/2 medium red onion, thinly sliced
- Juice of half a lime
Chipotle Mayo
- 1/3 cup vegan mayo or thick plain unsweetened plant-based yogurt
- 1 chipotle pepper, finely minced
- 1 tablespoon nutritional yeast
- 1 clove garlic, grated
- Juice of half a lime
- 2 teaspoons maple syrup
- 1/2 teaspoon dry oregano
To Assemble
- 3 large burrito-sized flour tortillas
Instructions
- Preheat and Prepare Tofu: Preheat the oven to 425°F (220°C). Crumble or shred the super firm tofu by grating it over the largest holes of a box grater placed on a parchment-lined baking sheet. Combine the shredded tofu with nutritional yeast, cornstarch, adobo sauce, adobo seasoning, ground coriander, a generous pinch of salt, and oil. Toss well to coat evenly.
- Bake Tofu: Spread the tofu mixture into a single even layer on the baking sheet. Bake for 15 minutes, then flip the tofu pieces and bake for an additional 5-10 minutes, until the tofu is golden and crisp.
- Sauté Vegetables: While the tofu bakes, heat 2 teaspoons of oil in a sauté pan over medium heat. Add the thinly sliced red onion and red bell pepper along with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the juice of half a lime, toss to coat, then remove from heat and set aside.
- Make Chipotle Mayo: In a small bowl, combine vegan mayo or plant-based yogurt, finely minced chipotle pepper, nutritional yeast, grated garlic, lime juice, maple syrup, dry oregano, and a pinch of salt. Whisk thoroughly and adjust seasoning to taste.
- Warm Tortillas and Assemble Wraps: Warm each tortilla in a clean, dry skillet for about 30 seconds until pliable. Spread a spoonful of chipotle mayo on half of the tortilla, add a generous layer of the crispy shredded tofu, followed by the sautéed peppers and onions. Add another dollop of chipotle mayo on top.
- Cook the Wraps: Fold the tortilla over to enclose the filling. Place the wrap seam-side down on the skillet and cook over medium heat for 2-3 minutes until the bottom is browned and crispy. Flip carefully and cook the other side for another 2-3 minutes until golden brown. Remove from heat and serve immediately.
Notes
- Use super firm tofu for the best shredding texture. It’s denser and easier to grate than extra firm tofu.
- Turn this wrap into a melt by adding shredded vegan cheese for a gooey filling.
- Warm tortillas before filling to make them more pliable and easier to fold.
- Adjust the spice level by using less chipotle sauce or swapping it with mild hot sauce or chili powder if sensitive to heat.
- Save time by multitasking: bake the tofu while sautéing the veggies and preparing the chipotle mayo sauce.
