Vegan Marinated Tofu Wraps W Chipotle Mayo
Discover the perfect blend of smoky, savory, and creamy flavors with these Vegan Marinated Tofu Wraps with Chipotle Mayo. Featuring crispy, golden tofu marinated in a rich soy sauce and maple syrup mixture, these wraps are loaded with fresh veggies like red bell pepper, cucumber, and mixed salad greens for a satisfying crunch. The star of the dish is the zesty chipotle mayo, made from vegan mayonnaise and spicy chipotle peppers in adobo sauce, adding a bold kick to every bite. Wrapped in soft whole wheat tortillas and packed with plant-based protein, these wraps are a deliciously wholesome lunch or dinner option that’s easy to make and perfect for on-the-go meals. Ideal for those seeking vegan recipes bursting with flavor and nutritious ingredients, this dish will have you coming back for more!
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Recipe Information
Ingredients
- 1 block (about 14 oz) Extra-firm tofu
- 3 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 4 Tortillas (large, whole wheat preferred)
- 1 Red bell pepper
- 1 Cucumber
- 2 cups Mixed salad greens
- 0.5 cup Vegan mayonnaise
- 2 small peppers Chipotle peppers in adobo sauce
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Avocado
Instructions
Press the tofu to remove excess moisture. Wrap it in a clean kitchen towel, place a heavy object (like a skillet) on top, and let it sit for 15 minutes.
While the tofu presses, prepare the marinade by whisking together the soy sauce, maple syrup, smoked paprika, garlic powder, and 1 tablespoon of olive oil in a shallow dish.
Slice the pressed tofu into 1/4-inch thick rectangles. Add the tofu slices to the marinade, turning to coat evenly. Let them marinate for at least 10 minutes, flipping once halfway through.
Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Cook the marinated tofu slices for 3-4 minutes per side until golden and slightly crispy. Remove from the skillet and set aside.
To make the chipotle mayo, blend the vegan mayonnaise, chipotle peppers, lime juice, salt, and black pepper in a blender or food processor until smooth. Adjust seasoning to taste.
Thinly slice the red bell pepper and cucumber. Halve and thinly slice the avocado.
Warm the tortillas in a skillet or microwave to make them more pliable.
Assemble the wraps: Spread a generous layer of chipotle mayo on each tortilla. Add a handful of mixed greens, a few slices of tofu, bell pepper, cucumber, and avocado.
Fold the sides of the tortilla inward, then roll it up tightly from the bottom into a wrap. Slice in half if desired and serve immediately.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 8.6 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 681 mg | 14% | |
*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.
