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.
My family loves this wrap for holiday gatherings; it's always a hit and easy to prepare.
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
- Preheat Oven:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Prepare Tofu:
- 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.
- Glaze & Bake Tofu:
- 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.
- Make Slaw:
- In a large bowl, combine red and green cabbage, carrot, pomegranate seeds, cranberries, pumpkin seeds, and parsley.
- Prepare Dressing:
- Whisk together vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour over the slaw and toss to coat.
- Warm Tortillas:
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble Wraps:
- 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.
- Toast Wraps:
- Toast wraps seam-side down in a skillet over medium heat for 2–3 minutes per side, until golden and crispy.
- Serve:
- Slice in half and serve immediately.
Save This recipe always brings my family together around the table, sharing smiles and seconds.
Optional Additions
For extra crunch, add sliced radishes or cucumber to the slaw. Swap pumpkin seeds for toasted pecans or walnuts for a nutty twist.
Pairings
Pairs well 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 are essential for preparing this dish smoothly.
Save Enjoy the vibrant flavors and textures of this wrap any time you want a satisfying plant-based meal.
Recipe FAQs
- → How can I make the tofu extra crispy?
Coat tofu strips evenly with cornstarch before frying to create a golden, crispy exterior. Baking after glazing also helps caramelize the tofu for added texture.
- → What can I substitute for pumpkin seeds in the slaw?
Toasted pecans or walnuts work well as nutty alternatives to pumpkin seeds, adding a crunchy texture and rich flavor.
- → Is there a gluten-free wrap option?
Yes, use certified gluten-free tortillas and gluten-free soy sauce to make this dish suitable for gluten-free diets.
- → How should the slaw dressing be prepared?
Combine vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk thoroughly to blend flavors before tossing with the shredded vegetables.
- → Can this dish be served cold or must it be toasted?
While it can be eaten cold, toasting the wrap seam-side down until golden enhances texture and warmth, making the flavors more pronounced.