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Crispy Tofu Wraps Recipe

This crispy tofu wraps recipe is 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, high in protein vegetarian, and SO delicious!

I love making these wraps for a quick lunch, or a light dinner. Serve with a delicious side salad or fruit, and you have a hearty lunch in no time!

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These delicious tofu wraps are proof that a tasty 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 extra firm tofu which is made with simple and clean ingredients like water, soy beans, and salt.

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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.

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What’s In This Crispy Tahini Tofu Wraps Recipe?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

  • 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 fantastic and flavorful spread made from ground sesame seeds.
  • Corn Starch: the secret to perfectly crispy crunchy tofu, it really makes a difference.  I use it weekly to make crispy potatoes and tofu!
  • Sunflower Oil: or other high oleic oil of choice – we love baking with this sunflower oil in high heat ovens.
  • 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 carrots, sprouts, and red cabbage.
  • Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
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Grow Sprouts Indoors for A Nutritious Crunch All Year Long!

I grow my own sprouts all year long on my kitchen counters… and believe me, it couldn’t be easier!  All you need are some sprouting seeds (I like these alfalfa seeds, and these bean sprouts), wide-mouth mason jars, sprouting lids, and some tap water. An endless supply of sprouts will be at your culinary fingertips anytime.

I love grabbing a handful of alfalfa sprouts to add to a sandwich or a wrap, or adding a handful of bean sprouts to stir fries or ramen soup. I put together a list of all my favorite sprouting supplies – so you can enjoy fresh sprouts any time!

How Do You Cook Tofu?

While tofu may seem intimidating to some, it’s actually a convenient and simple protein option that easily takes on flavor and can be incorporated into a wide variety of simple meals, from sandwiches and salads to stir-fry’s and noodle dishes.

By quickly marinating and seasoning tofu using your favorite sauces or spices, it becomes a flavorful, tasty addition to any meal.

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How Do I Make Wraps with Tofu?

1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.
2. 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.
3. 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.
4. 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!
 

One of The Best Tofu Recipes You’ll Make Again & Again

Whether you’re new to cooking tofu or are a seasoned pro, this tofu wraps recipe is a fantastic tofu dish to add to your monthly menu. Tofu is made from pressed soybeans, and has a mild neutral flavor, great for sauces and spices.

It’s one of my favorite ingredients to cook with! I love enjoying crispy baked tofu in the oven, blending it into a flavorful sauce for vegetables, or scrambling it up for breakfast.

 
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Share This High Protein Wraps with Tofu Recipe

As always, if you make these easy tofu wraps recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

Let’s keep in touch – make sure to subscribe to my monthly newsletter to get free recipe inspiration. 

And don’t forget to follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there! 

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Tofu Wraps

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 7 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine American, Mediterranean
Servings 2 wraps
Calories 376 kcal

Ingredients
  

  • 1 16-ounce package extra form tofu
  • 1 tablespoon lemon juice
  • 2 tablespoons tahini
  • 2 tablespoons corn starch
  • 1 tablespoons sunflower oil
  • Pinch Himalayan sea 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

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery.  You can save up to 40% off grocery store prices.
If you think produce delivery is too expensive… think again, and give Misfits Market a try!

Nutrition

Calories: 376kcalCarbohydrates: 35gProtein: 10gFat: 23gSaturated Fat: 3gSodium: 445mgPotassium: 263mgFiber: 5gSugar: 2gVitamin A: 29IUVitamin C: 4mgCalcium: 78mgIron: 3mg
Keyword Best Tofu Tahini Sandwich Recipes, Crispy Tofu with Tahini, Recipes with High Protein Tofu, Super Firm Tofu Recipes, Tahini Tofu, Tahini Tofu Sandwich Wrap, tofu wrap recipe, tofu wraps, Vegan Tahini Tofu Recipe
Did You Make This Recipe?Please leave a rating and comment below!
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Posted in American, Dairy Free, Favorites, Gluten Free, High Protein, Lunches, Mediterranean, Sandwiches/Wraps, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

11 Comments

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  6. Corina

    5 stars
    Geez this was the best wrap I’ve ever had. The tofu came out so crispy and soft on the inside. I used red pepper hummus, sprouts, cabbage, tomatoes, serranos and green bell peppers with some smoked sea salt on top. So delicious. I’ll be making another for dinner. Thanks.

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