Wraps au tofu effiloché et à la mayonnaise sriracha

Ingrédients

• 17.5 oz extra firm tofu (or tokwa)
• Neutral oil
• 1.5 tsp smoked paprika
• 2 tsp cumin powder
• 1-2 tbsp sriracha (adjust according to desired heat)
• 2 tbsp soy sauce
• 1 tsp dark soy sauce
• 2-3 tbsp maple syrup (adjust according to desired sweetness)
• 1 tbsp olive oil
• 3 cloves garlic (minced)
• 1/2 cup vegan mayo
• 1-2 tbsp water (, to loosen - optional (only needed if your mayo is very thick))
• 1-2 tbsp sriracha (, adjust according to desired heat)
• 1/2 to 1 tbsp lemon juice (, adjust according to desired acidity)
• 1-2 tsp sugar (, to counter acidity)
• 1/4 tsp garlic powder (or 1 clove garlic, minced)
• Dash of smoked paprika
• Salt (to taste)
• 4-6 tortilla wraps (, depending on size)
• Mixed bell peppers (I used green, yellow, red bell peppers)
• Sliced white onion
• Neutral oil
• Salt (, to taste)
• Chopped lettuce
• Charred/roasted corn
• Black beans
• Diced tomatoes
• Shredded vegan cheese

Préparation

1. 1

   --- PREPARING THE TOFU ---

2. 2

   Remove the tofu from the water and drain from any excess water. Using a cheese grater, carefully grate the tofu into shreds.

3. 3

   If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.

4. 4

   Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side. You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

5. 5

   --- AIR-FRYING/BAKING ---

6. 6

   If air-frying/baking, preheat your air-fryer or oven to 350F/180C.

7. 7

   On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.

8. 8

   For air-frying, air-fry for 10-15 minutes or until lightly golden brown - do not overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning. It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.

9. 9

   If baking, you may need to bake the tofu for 25-30 minutes.

10. 10

    --- SAUCE ---

11. 11

    While the tofu is cooking, prepare the sauce by mixing everything together. Feel free to adjust to your taste.

12. 12

    --- COOKING TOFU IN THE SAUCE ---

13. 13

    In the same pan, add the tofu (if you air-fried or baked it).

14. 14

    Pour the sauce into the tofu. Mix and cook down the tofu until the sauce is absorbed.

15. 15

    Taste the tofu and feel free to season the tofu with more soy sauce or maple syrup, if needed.

16. 16

    Turn off the heat. Set aside.

17. 17

    --- BELL PEPPERS ---

18. 18

    In the same pan, add some cooking oil.

19. 19

    Add the sliced onion and bell peppers.

20. 20

    Season with salt and allow to cook until tender to your liking. I like my peppers with a slight char.

21. 21

    Set aside.

22. 22

    --- SRIRACHA MAYO ---

23. 23

    Mix the mayo ingredients. Feel free to adjust the seasoning depending on your preferred taste.

24. 24

    --- ASSEMBLING THE WRAPS ---

25. 25

    On a tortilla, you can put some shredded lettuce, shredded tofu, sriracha mayo, and other mix-ins you’d like. Enjoy!

26. 26

    --- PREPARE-AHEAD TIPS ---

27. 27

    I like to prepare the mayo, chopped lettuce, sautéed veggies, and shredded tofu then just store these in the fridge for whenever I want some wraps.

28. 28

    I also make some ink advance then wrap each one in some aluminum foil to bring for meals on-the-go.