Easy Crispy Tofu Wrap with Avocado and Lettuce

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 seasoned and pan fried or air fried tofu strips.

If you’re looking for more easy tofu recipes check out this smoky tofu bacon, super easy bbq tofu and this sesame ginger baked tofu.

Jump to:

• ❤️Why you’ll love this recipe
• 🌯 Ingredients
• 👩‍🍳 Expert tips
• 🔪 Directions
• 🌱 How to press tofu
• 🥙 Variations
• 🍅 Gluten free tips
• 🥔 Serving suggestions
• ❄️ Storing
• ❓ FAQ’S
• 🍴 More vegan lunch ideas
• 📖 Recipe

❤️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.

🌯 Ingredients

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
• Smoke paprika – Adds a really nice flavor to the tofu
• Onion and garlic powder – sometimes I love adding nutritional yeast to add another layer of flavor to the tofu. 
• Corn starch – This coats the tofu to make it crispy when we pan fry or air fry it.
• I love adding in some vegan cashew ranch or vegan mayonnaise works well in this.
• 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

🔪 Directions

Make sure to scroll down to the recipe card for the full ingredients list and instructions!

1. Cut up and prep all of the vegetables that you’re going to be putting in your wrap.
2. 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.
3. Cut the tofu into strips and place in a large bowl to season with the seasonings and coat with corn starch
4. Oil a pan or nonstick skillet on medium heat and fry up the tofu in a single layer, giving each tofu strip space, until golden brown on each side.
5. Don’t add the tofu until heating up the pan and oil for 5 minutes on medium heat. Once you add the tofu, don’t move it for 5 minutes. This will ensure it gets nice and crispy. Then flip to another side and don’t move it for another 5 minutes.
6. Place the tofu sticks and fresh vegetables in the middle of each tortilla, top with Italian or vegan ranch dressing or your favorite hot sauce or creamy hummus, then wrap up the tortilla.

🌱 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.

🥙 Variations

Try out different veggies and seasonings. Cucumber, shredded carrots, shredded red cabbage, steamed or roasted broccoli, arugula. Have fun with the different combos.

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.

🍅 Gluten free tips

To make this recipe gluten free, just use a gluten free wrap and dressing.

Storing tips & making ahead

If you’d like to make this ahead and store it, don’t add any dressing to the wrap or watery vegetables like tomatoes. They will make the wrap soggy.

This usually tastes good if you only store it in the fridge for a night, like if you make it for lunch the night before work or school. Store in a sealed, airtight container.

🥔 Serving suggestions

Wraps aren’t complete without a dressing, so use a Non-Dairy Italian Dressing, Easy Vegan Ranch, green goddess or a tahini dressing on this.

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

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. This should last in the fridge for up to five days in an airtight container.

❓ FAQ’S

🍴 More vegan lunch ideas

If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

📖 Recipe