Crispy Tahini Tofu Wraps (Vegan, Gluten Free, Nut Free)

These crispy tahini tofu wraps are a fresh, vibrant, and high protein lunch or dinner! Made with delicious crispy baked tofu, fresh chopped vegetables, and creamy hummus. These wraps are vegan, gluten free, vegetarian, and SO delicious!

This post is sponsored by Nasoya – I received a sample of their Organic Super Firm Tofu to make these veggie wraps, and as always, all below thoughts, comments, and descriptions are my own. Thank you for supporting the brands that support The Herbeevore 🙂

OK, these tahini tofu wraps are proof that a healthy recipe does NOT have to be boring! I’ve been trying to focus on including more protein and more produce in my diet this year, and this recipe helps me smash my goals. These bright and vibrant wraps are loaded with good-for-you veggies and made with Nasoya Organic Super Firm Tofu which is made with simple and clean ingredients like water, soy beans, and salt.

These Tahini Tofu Wraps Are:

• Fresh
• Vibrant
• Crunchy
• Loaded with flavor
• Versatile: add in your favorite veggies!
• High in plant-based protein
• Vegan, gluten free, vegetarian

No-Press Tofu for the WIN!

I love cooking with tofu, and the most amazing thing about this organic super firm tofu is that no pressing is required! Since Nasoya’s tofu is pre-pressed and vacuum sealed, you can use it right away: no waiting, draining, balancing a cutting board on top (my MO), or extra dirty dishes. It’s a convenient choice that can easily be prepared and enjoyed.

What’s In This Crispy Tahini Tofu Wraps Recipe?

• Nasoya Organic Super Firm Tofu: This tofu holds up better than any others I’ve tried, and is perfect for baking, air frying, or sauteing. Since it’s extra firm and pre-pressed, it doesn’t fall apart in the pan like other types of tofu can.
• Tahini: a classic staple ingredient in hummus, tahini is ground sesame paste. It has a wonderfully nutty bright flavor that works so well with this tofu.
• Lemon Juice: fresh squeezed if you have it!
• Corn Starch: gives the tofu it’s crispy texture and wonderful crunch.
• Sunflower Oil: or other high oliec oil of choice.
• Salt, just a pinch to flavor the tofu.
• Wraps or Tortillas: I used a spinach wrap, and you can use a gluten free variety if you avoid wheat
• Hummus: you can use homemade or your favorite store-bough variety
• Chopped Vegetables of choice: I used roasted red pepper, carrots, sprouts, and red cabbage.

How Do You Cook Tofu, Anyway?

While tofu may seem intimidating to some, it’s actually a convenient and healthy protein option that easily takes on flavor and can be incorporated into a wide variety of simple meals, from sandwiches and salads to stir-frys and noodle dishes. By quickly marinating and seasoning tofu using your favorite sauces or spices, it becomes a flavorful, tasty addition to any meal. I marinated mine in a lemon tahini dressing, which tasted delicious with the hummus and fresh veggies. If you are looking for new ways to prep tofu, Nasoya has a great Tofu Tips page on their site too!

Make This Crispy Tofu Tahini Wrap:

Where Can You Buy Nasoya Organic Super Firm Tofu?

Tahini Tofu Wraps (Vegan, GF)

Kelly Jensen

These crispy tahini tofu wraps are a fresh, vibrant, and high protein lunch or dinner! Made with delicious crispy baked tofu, fresh chopped vegetables, and creamy hummus. These wraps are vegan, gluten free, vegetarian, and SO delicious!

5 from 5 votes

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Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Course Dinner, Lunch

Cuisine American, Mediterranean

Servings 2 wraps

Ingredients

  

1x2x3x

• 1 16-ounce package Nasoya Organic Super Firm Tofu
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 2 tablespoons corn starch
• 1 tablespoons sunflower oil
• Pinch of salt
• 2 wraps or tortillas gluten free
• 1/2 cup hummus
• 2 cups chopped vegetables of choice I used roasted red pepper, carrots, sprouts, and red cabbage.

Instructions

 

• Preheat oven to 425 degrees Fahrenheit.  Line a sheet pan with parchment paper.
• Cut Nasoya super firm tofu into 1/2 inch cubes (no pressing required!), and place them in a bowl with Lemon juice and tahini.  Mix and marinate for 10 minutes.  Add the corn starch and toss to coat the tofu.
• Add the sunflower oil on top of the parchment paper lined sheet pan, and add tofu in a single layer on the sheet pan. Bake for 40 minutes, flipping halfway during cooking time. Remove from oven and sprinkle a pinch of salt over the tofu.
• Lay out each wrap or tortilla, spread a thin layer of hummus on each.  Layer the chopped vegetables over the hummus, and top with baked tahini tofu. Fold, roll the wrap, and enjoy!

Notes

You can buy Nasoya products at your local supermarket: check our their store locator to find a location near you.

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