Crispy Tofu Wrap

Ingredients

• 1 batchCrispy Baked Tofu
• 1 headromaine lettuce
• 2Roma tomatoes
• 80 ml (⅓ cup)red onion
• 80 ml (⅓ cup)vegan ranch dressing
• 3 largetortillas (gluten-free if desired)

Instructions

1. 1

   Prepare the tofu

   Make the crispy baked tofu according to its recipe.

2. 2

   Chop the vegetables

   While the tofu cooks, roughly chop the romaine and tomatoes, then thinly slice the red onion. Prepare the ranch dressing, or choose another sauce.

3. 3

   Assemble the wraps

   Arrange lettuce, tomato, onion and tofu down the centre of each tortilla. Drizzle with dressing or sauce, then roll each tortilla tightly with the ends tucked in.

What is a crispy tofu wrap?

This wrap takes the familiar format of a chicken salad wrap and gives it a plant-based centre: crisp baked tofu, fresh vegetables and creamy ranch. Wraps are adaptable rather than tied to one specific culinary tradition, and this version keeps the filling simple and easy to customise.

The contrast is what makes it work: crunchy tofu and lettuce meet juicy tomato, sharp onion and a smooth dressing, all held in a soft tortilla.

Nutrition and macros by portion

The nutrition label shows one serving as written: 345 calories, 21g protein, 44g carbs, 11g fat.

The tortillas and vegetables provide most of the carbohydrates, while the tofu supplies much of the protein and the dressing contributes fat. Add a side salad or extra vegetables if you want more fresh produce alongside the wrap.

The tofu makes the filling

Crispy baked tofu: prepare the batch using its own recipe before assembling the wraps. The method here relies on that tofu being ready, so allow for its preparation within the overall 55-minute time.

Keep the vegetables fresh

Romaine: chop it roughly so it is easy to distribute and bite through. Tomato: cut it into manageable pieces for even filling.

Red onion: slice it thinly so its sharper flavour is spread through the wrap rather than concentrated in thick pieces.

Choose and add the sauce

Vegan ranch: prepare it while the tofu cooks, or use another sauce you enjoy. Drizzle rather than flooding the filling, which makes the tortilla easier to roll and hold.

Roll without overfilling

Even filling: place the ingredients in a line down the centre of each tortilla, leaving room at the ends. This makes it easier to fold those ends in before rolling tightly.

Tight finish: tuck the ends in as you roll so the filling stays contained. If a tortilla feels crowded, use a little less filling in that wrap.

Serve it with

The wraps can be served on their own for a straightforward meal. For a more substantial plate, add a simple side salad or a bowl of vegetable soup.

Recipe notes & tips

• Have the tofu, chopped vegetables and dressing ready before assembling the tortillas.
• Slice the red onion thinly so it is easy to eat in each bite.
• Use a gluten-free tortilla if needed, and check the dressing and tofu ingredients too.
• Drizzle on just enough sauce to coat the filling without making the tortilla soggy.
• Tuck in the tortilla ends before rolling to help keep the filling inside.

Variations

• Change the greens: Swap some or all of the romaine for another crisp salad leaf.
• Add cucumber: Slice it thinly for extra crunch and freshness.
• Switch the sauce: Use another dressing or sauce in place of vegan ranch.
• Make it spicier: Add a hot sauce you enjoy alongside the ranch.
• Use a gluten-free tortilla: Choose one that suits your needs and roll it gently to avoid tearing.

Common mistakes to avoid

• Starting with unprepared tofu: Make the crispy baked tofu first so it is ready when you assemble the wraps.
• Thick onion slices: Slice the onion thinly so its flavour is distributed through the filling.
• Overfilling the tortilla: Keep the ingredients in a central line and leave room at the ends for folding.
• Too much dressing: Drizzle a modest amount so the wrap is easier to roll and eat.
• Loose rolling: Tuck in the ends as you roll to help contain the vegetables and tofu.

How to store

For the best texture, store the tofu, chopped vegetables and dressing separately in covered containers in the fridge, and assemble the wraps just before serving. An assembled wrap can be refrigerated and eaten within a day, though the tortilla and lettuce may soften.

Frequently asked questions