Southwestern Tofu Wraps
Spice up your lunch or dinner routine with these vibrant and protein-packed Southwestern Tofu Wraps! Bursting with bold flavors and wholesome ingredients, this recipe features crumbled, seasoned tofu infused with smoky chili powder, cumin, and paprika, perfectly paired with charred corn, black beans, juicy cherry tomatoes, and creamy avocado slices. Wrapped in soft tortillas and drizzled with a zesty chipotle yogurt sauce, these wraps deliver a tantalizing balance of smoky heat and refreshing zest. Ready in just 30 minutes, they’re ideal for a quick vegan or vegetarian meal that’s as nutritious as it is delicious. Perfect for on-the-go meals, meal prep, or a satisfying weeknight dinner!
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Recipe Information
Ingredients
- 1 block (14 oz) Extra-firm tofu
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Corn kernels (fresh, canned, or frozen)
- 0.5 cup Black beans, rinsed and drained
- 0.5 cup Cherry tomatoes, halved
- 2 tablespoons Fresh cilantro, chopped
- 4 Tortilla wraps (large)
- 1 Avocado, sliced
- 1 Lime
- 0.5 cup Plain Greek yogurt or vegan yogurt
- 1 tablespoon Chipotle sauce or chipotle peppers in adobo (finely minced)
Instructions
Drain and press the tofu to remove excess water. Crumble it into small pieces using your hands or a fork.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the crumbled tofu and cook for 3-4 minutes, stirring occasionally.
Sprinkle chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper over the tofu. Stir well to coat evenly and cook for another 3-4 minutes until lightly browned. Remove from skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and heat over medium-high heat. Add the corn kernels and sauté for 2-3 minutes until slightly charred. Remove from heat.
In a small bowl, mix the Greek yogurt (or vegan yogurt) with chipotle sauce or finely minced chipotle peppers. Squeeze in juice from half a lime and stir until smooth. Adjust seasoning if needed.
Lay out the tortilla wraps and spread a generous layer of the chipotle yogurt sauce over each wrap.
Layer the cooked tofu, sautéed corn, black beans, cherry tomatoes, avocado slices, and fresh cilantro in the center of each wrap.
Squeeze a bit of lime juice over the fillings before folding the wraps tightly.
Serve immediately, or wrap in parchment paper for a grab-and-go option.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 20.9 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3162 mg | 243% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3193 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
