This Thai Tofu Peanut Wrap has the perfect crunchy texture and a creamy, savory peanut sauce. It's packed with colorful rainbow veggies and plant-based protein to keep you full all afternoon!
If you've known me for awhile, you will know that I'm OBSESSED with wraps. They're easily customizable and can be packed with tons of veggies. Peanut sauce is my favorite sauce of all time and gives this wrap so much flavor!
My other most popular vegan tofu wrap is the Vegan Buffalo Wrap or the Crunchy Kale Caesar Wrap. I highly recommend giving them a try as well!
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Ingredients
For the wrap:
- Extra-firm tofu: Make sure to get extra-firm tofu as this will give the best texture to the wrap. I still recommend pressing extra-firm it to remove more of the excess water. (Use either a tofu press or a wrap your tofu in a dish towel and place a heavy object on top)
- Garlic powder: Just a sprinkle on top of the tofu will give it more flavor
- Salt: Just a pinch to enhance the flavor of the tofu
- Red pepper: Dice a red pepper into longer, thin slices
- Red cabbage: Roughly chop your red cabbage to be a similar size as your red pepper.
- Matchstick carrots: I find it is easiest to buy matchstick carrots from the grocery store, but you can always cut up your own from carrots too.
- Cilantro: This is an optional topping but adds more flavor to your wrap!
- Flour tortillas: Try to find the biggest tortillas you can get! This will make wrapping so much easier.
Peanut Sauce:
- Natural Peanut Butter: Use a peanut butter that is creamy and natural without large clumps. You don't want to use that peanut butter that is dried and hard at the bottom of the jar.
- Soy sauce: This adds some saltiness to our sauce. You could also use a low-sodium soy sauce if desired.
- Maple syrup: Just a touch balances out the savory peanut and soy sauce.
- Rice vinegar: You need a little bit of rice vinegar to balance the sauce. You can also use lime juice.
- Garlic powder: Just a pinch to add more flavor to the sauce. I find this blends better than using an actual minced garlic clove.
- Sriracha: This is optional but can give the sauce a little extra flavor and a slight kick
Substitutions & Variations
To make this wrap gluten-free:
- Use a gluten-free tortilla
- Substitute tamari or coconut aminos for soy sauce
Other additions to this wrap:
- Any type of veggies you like! Chopped romaine lettuce, bean sprouts, yellow or orange pepper, cucumber or any of your favorite vegetables.
- Avocado slices add a creaminess to this wrap that is to die for.
Equipment
- Baking sheet with parchment paper
- Cutting board with chef's knife
- Small bowl
Instructions
Step 1: If you have not yet, make sure to take time to press your tofu block for at least 20-30 minutes to remove the excess liquid. (You can use a tofu press or wrap your tofu in paper towel or dish towels and place a heavy object on it).
Preheat your oven to 400 F.
Cut your pressed tofu into long strips, ~1-1.5 inches wide. My block made about 12 strips (3 strips per wrap).
Step 2: Lay out your tofu strips on a parchment-lined baking sheet in a single layer. Sprinkle the top of the tofu with garlic powder (total of about ½ tsp) and a pinch of salt. This will give your tofu a little bit more flavor.
Bake your tofu for ~22-25 minutes until golden brown on the outside and crispy. *No need to flip halfway- it will get crispy on all surfaces*
Step 3: As the tofu cooks, whisk together your peanut sauce ingredients in a small bowl. Add more water if needed for desired texture.
Step 4: Assemble your wrap by adding your ingredients to the center of the flour tortilla, leaving space at the edges.
Red pepper slices
Matchstick carrots
Red cabbage
Baked tofu strips & Peanut sauce
Last step- Cilantro! (optional)
Roll it up, grill the wrap (optional), cut in half, and enjoy!
Hint: Grilling your wrap adds more crunch and texture to the wrap and also helps seal it better. I use a grill pan but you can also just grill on a basic non-stick pan with or without a small bit of oil. Grill both sides for a minutes.
FYI- you can also make this into a delicious sandwich on sourdough.
For a delicious vegan sandwich try out this tempeh sandwich!
Storage
You can pre-make wraps but if the wrap will be sitting more than 24 hours, omit the peanut sauce so it doesn't get soggy. Instead, pack the peanut sauce in an extra container on the side for dipping.
You can store the ingredients separately in an airtight container for up to 4 days.
FAQ
Yes you can, but I would not put on the thai peanut sauce if the wrap will be sitting for more than 24 hours. Instead, bring the sauce in a side container for dipping!
You can air fry the tofu to save time. Cook for 12-17 minutes at 400F (adjust time based on your air fryer and desired level of crispiness).
Pro Tips
- If possible, I recommend grilling your wrap. Grilling the wrap can give it a crispy and toasted exterior while keeping the inside warm and soft.
- Try to find the biggest tortillas at your grocery store. This will make it so much easier to roll!
- If your tortilla is cold or stiff, it can crack or tear when you try to roll it. To make it more pliable, you can briefly heat the tortilla in a microwave or on a skillet until it becomes soft and flexible.
- Drizzle on LOTS of sauce! This is what brings all the flavors of the wrap together.
Other Terrific Tofu Recipes
You will also love this mouthwatering Sticky Tofu recipe that is one of the top recipes on my website!
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Thai Peanut Tofu Wrap
Ingredients
- 1 extra firm package tofu drained and pressed
- ½ teaspoon garlic powder
- ¼ tsp salt
- 4 large tortillas
- 1 cup matchstick carrots
- 1 cup diced red cabbage
- 1 medium red pepper sliced
- cilantro (optional topping)
Peanut Sauce
- ⅓ cup natural peanut butter
- 1 tablespoon soy sauce
- 1 Tbsp. maple syrup
- 2 tsp. rice vinegar or lime juice
- ½ teaspoon garlic powder
- ½-1 tsp. Sriracha sauce to taste
- 2-4 tablespoon warm water
Instructions
- Preheat your oven to 400 F. Cut your tofu into long strips (~1-1.5 inches wide). My block made about 12 strips (3 strips per wrap).
- Lay out your tofu strips on a parchment-lined baking sheet in a single layer. Sprinkle the top of the tofu with garlic powder (total of about ½ tsp) and a little bit of salt. This will give your tofu a little bit more flavor.
- Bake your tofu for ~22-25 minutes until golden brown on the outside and crispy. *No need to flip halfway- it will get crispy on all surfaces.
- As the tofu cooks, whisk together your peanut sauce ingredients in a small bowl. Add more water if needed for desired texture.
- Assemble. your wrap. On a flat surface lay out your tortilla. Add strips of red pepper in the center horizontally, leaving some space at the edges.
- Next, layer on the carrots and the cabbage.
- Add your tofu strips (About 3 strips). Drizzle with a generous amount of peanut sauce. Sprinkle on cilantro if desired.
- Fold the sides of the tortilla over the fillings. Starting from one end, gently tuck the edge of the tortilla over the fillings and roll it tightly, applying gentle pressure as you go. Continue rolling until you reach the other end of the tortilla. The fillings should be securely wrapped inside.
- Optional: Grill your finished wrap. Cut in half with a sharp knife and enjoy!
Notes
-
- If possible, I recommend grilling your wrap. Grilling the wrap can give it a crispy and toasted exterior while keeping the inside warm and soft. Use a grill pan or a basic non-stick pan and grill your finished wrap for a few minutes on each side (with or without oil).
-
- Try to find the biggest tortillas at your grocery store. This will make it so much easier to roll!
-
- If your tortilla is cold or stiff, it can crack or tear when you try to roll it. To make it more pliable, you can briefly heat the tortilla in a microwave or on a skillet until it becomes soft and flexible.
-
- Drizzle on LOTS of sauce! This is what brings all the flavors of the wrap together.
-
- Use a gluten-free tortilla
-
- Substitute tamari or coconut aminos for soy sauce
-
- Any type of veggies you like! Chopped romaine lettuce, bean sprouts, yellow or orange pepper, cucumber or any of your favorite vegetables.
-
- Avocado slices add a creaminess to this wrap that is to die for.
Mimi says
YUM! Keeps me full too!
Mimi says
YUM! Keeps me full too!