This crispy tofu wrap is easy to make, healthy and great for a quick lunch or dinner. Mix and match with your favorite vegetables and put it on a wrap with crispy, chewy, perfectly seasoned baked tofu . Topped with a quick homemade vegan ranch dressing.
❤️Why you'll love this recipe
- Versatile, so you can use up whatever veggies you have in your fridge.
- Delicious way to get in some healthy veggies.
- Quick and easy recipe that's great for lunch.
- Get in some plant based protein in the afternoon with the tasty tofu.
The beauty of this vegan wrap is you can fill it with your favorite fresh veggies.
- Veggies of choice - I love using lettuce leaves, red bell pepper, olives, tomatoes, avocado slices for creaminess and healthy fats and red onion - or green onion if you'd prefer
- Fresh herbs - Basil leaves, cilantro or dill. Whatever is your favorite.
- Extra-firm tofu - If you want a nice firm texture and crispy tofu, make sure to use extra firm tofu.
- Soy sauce - Adds a nice saltiness and umami flavor to the tofu
- Seasonings - I use a mix of smoked paprika, onion powder, garlic powder and nutritional yeast.
- Corn starch - This coats the tofu to make it crispy when we pan fry or air fry it.
- Quick vegan ranch - This brings the whole wrap together. I love making a quick vegan ranch dressing out of vegan mayo. Ingredients are in the recipe card below. You can also use hummus or BBQ sauce or buffalo sauce.
- Large flour tortilla - Spinach or whole wheat tortilla. Used a gluten free tortilla if wanting this recipe to be gluten free.
- Oil - to fry the tofu. Use olive oil or avocado oil.
👩🍳 Expert tips
Let the pan and oil heat up on medium heat for 5 minutes, if you are pan frying. This helps prevent the tofu from sticking and creates a nice crispy outer coating. Once you add the tofu, don't move it for 5 minutes, this will give it a nice crispy texture.
Pan fry the wrap after it's filled. This creates a nice and crispy golden brown outer layer to the wrap and also helps to seal it.
Warm up your tortilla wraps first to make them more soft and pliable and delicious. You can also pan fry the wraps once they're all rolled up. This also helps to seal it closed.
Don't overfill - it's tempting to want to put as much filling in as possible, but try to refrain, otherwise it will be harder to roll up. Also, try to keep the filling in the center.
If you'd like to keep this recipe even easier, you can season the tofu with your favorite sauce after pan or air frying. Use a vegan bbq sauce or buffalo sauce like Frank's red hot. Tofu is a blank canvas, so make sure to season it well.
Step one: Press your tofu for 15-30 minutes. You can either use a tofu press (use DAMNTASTY for 10% off) or put some heavy pans over the tofu. This squeezes out the excess water to help the tofu get crispy.
Step two: Cut the tofu into strips, then tear into bite-sized pieces. This gives the tofu more texture. Place in a large bowl and coat with corn starch. This gives it a crispy coating.
Step three: Oil a pan or nonstick skillet on medium heat and fry up the tofu in a single layer, giving each tofu piece space, until golden brown on each side. (You can also bake or air fry the tofu)
Step four: Add the soy sauce and seasonings and stir until each piece is well coated.
Step five: Place the seasoned tofu and fresh vegetables in the middle of each tortilla, top with homemade vegan ranch dressing or your favorite hot sauce or creamy hummus, then wrap up the tortilla.
Step six: Add a little bit of oil to a non-stick pan and let it heat up. Add your tofu wrap and pan fry until golden brown on each side.
🌱 How to press tofu
If you'd like the tofu to be crispy, you have to press the excess liquid out of the tofu block so it crisps up instead of steams.
I recommend to press it with a tofu press (use DAMNTASTY for 10% off) I waited for years to get one of these, and once I got one, I wished that I had gotten it sooner.
A tofu press is the quickest and cleanest way to press tofu.
If you don't have a tofu press yet, then put your tofu on a plate, wrapped up in some paper towel.
Place a flat cutting board on top of the tofu, creating a flat surface to then put some heavy pans and books on top.
If you're pressing with a tofu press, press it for 10 minutes, without a tofu press, press it for 20-30 minutes.
Try out different veggies and seasonings. Cucumber, shredded carrots, shredded red cabbage, steamed or roasted broccoli, arugula. Have fun with the different combos.
Fresh herbs also taste amazing in this. I love basil, cilantro or mint.
Dry different dressings and sauces. You can also use a buffalo wing sauce on the tofu and top it with a cashew ranch sauce for a buffalo tofu wrap.
🥔 Serving suggestions
Serve this with a side of potato chips or tortilla chips and salsa. A nice fresh Cucumber Tomato Salad would be good on the side, or some Air Fryer Zucchini. This Israeli Couscous Salad or Grilled Vegetable Vegan Pasta Salad would also be good on the side.
❄️ Storing & making ahead
This wrap does best served fresh, with crisp veggies.
But if you'd like to have leftovers, store everything separately and assemble when you're ready to eat, to prevent everything from getting soggy.
This should last in the fridge for up to five days in an airtight container.
❓ Recipe FAQS
Yes! This recipe tastes amazing if you air fry the tofu and you can use a lot less oil. Just air fry at 400 degrees for about 10 minutes, shaking half way through.
Absolutely! You can even use a toaster oven. Just bake at 420 degrees for 20-25 minutes.
This recipe is gluten free if you use a gluten free soy sauce and gluten free tortilla wrap.
🍴 More vegan lunch ideas
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
Crispy Veggie Tofu Wrap with Vegan Ranch
- Air fryer optional
- 4 whole wheat wraps (sub for gluten free if you're gluten free)
- red onion
Quick vegan ranch
- ½ cup vegan mayo
- 1 tablespoon apple cider vinegar
- ⅛ teaspoon salt & black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried dill or dried parsley
Press the tofu
- Press the tofu with a tofu press for 10-15 minutes. If you don't have a tofu press, wrap the tofu in a towel and put a cutting board over it on a plate. Place some heavy pans and books on top of the tofu and press it for 20-30 minutes. Pressing the water out will make the tofu crispy.1 package of extra firm tofu
Prep the tofu
- Cut the tofu into 1-2" strips. Then tear into bite-sized pieces. Add to a small mixing bowl and sprinkle on corn starch. Stir gently to coat.1 tablespoon corn starch
- After the tofu has crisped up and turned golden brown, add the seasonings and soy sauce. Pan fry for another minute or two until everything is coated.2 tablespoons soy sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 tablespoon nutritional yeast
Bake the tofu
- Line a baking sheet with parchment paper or oil. Add tofu to a mixing bowl and season with oil, all the seasonings, soy sauce and corn starch. Lay tofu out on the baking sheet in a single layer. Bake at 420 degrees for 30 minutes (or until crispy), shaking about halfway through.1 tablespoon oil, 1 tablespoon corn starch, 2 tablespoons soy sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon nutritional yeast, 1 teaspoon smoked paprika
Make the quick vegan ranch
- Mix everything together in a small mason jar or small bowl. Stir well.½ cup vegan mayo, 1 tablespoon apple cider vinegar, ⅛ teaspoon salt & black pepper, ½ teaspoon garlic powder, ½ teaspoon dried dill or dried parsley
Assemble & grill the wraps
- Warm up the tortilla wraps in a pan or in the microwave for a few seconds. Add the tofu and your favorite vegetables to a wrap. Top with some quick vegan ranch or your favorite dressing. Wrap it up. For extra flavor, pan fry the wrap to seal it shut and add an extra crispy layer.4 whole wheat wraps, lettuce, tomato, red onion, avocado
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.