Baked Tofu Wraps
Tofu is a weekly grocery staple of mine for so many reasons. It’s affordable, versatile, and offers high-quality protein and essential nutrients. If you already love tofu, you’re going to love this easy recipe for bbq tofu wraps.
The tofu is broken up into pieces and tossed in tapioca flour, a few seasonings and barbecue sauce. It’s baked with a little olive oil until crisp and browned, then served in a wrap with pickled red onions, avocado and cabbage slaw.
If you’re new to trying tofu, this recipe is a great way to introduce it. The tofu comes out so crisp and flavorful- I love serving it in a wrap or rice bowl for a quick & nourishing plant-forward lunch or dinner during the week.
Ingredients you’ll need for tofu wraps:
- Your favorite wraps/tortillas
- Avocado
Baked Tofu
- Extra firm tofu, drained and patted dry- extra firm tofu or high-protein tofu is best for baking or air-frying. It has the least water content compared to other tofu varieties, making it great for crisping in the oven or air-fryer
- Store-bought barbecue sauce
- Tapioca flour– tapioca flour helps crisp the tofu when baking. You can use cornstarch, arrowroot or regular flour
- Spices: salt, garlic powder, smoked paprika and chili powder
- Olive oil
Pickled onions
- Red onion
- Apple cider vinegar
- Sugar
- Salt
Cabbage slaw
- Shredded cabbage
- Mayonnaise
- Lemon juice
- Salt & pepper
- Prepare the pickled red onions by thinly slicing the red onions and adding them to a jar with the vinegar, boiling water, salt and sugar. Set aside while you prepare the tofu.
- Crumble the tofu into a bowl and toss with the tapioca flour, spices and barbecue sauce
- Add it to a sheet-pan with olive oil and bake it until crispy, for about 35-40 minutes
- Dress the cabbage with the mayonnaise, lemon juice salt & pepper
- Assemble the wraps with the cabbage slaw, crumbled tofu, avocado and pickled onions
This recipe can easily double as meal prep if made ahead of the week. The tofu, pickled onions and cabbage slaw will stay fresh in the fridge for a few days, so you can assemble the wraps when ready to serve, or enjoy this recipe as a bowl over rice or your favorite grain.
Whether you’re looking for new ways to incorporate more plant-based protein, or just want a simple and delicious dinner for the week, you’re going to love this recipe. I can’t wait for you guys to try it!
Other simple recipes to try:
Buffalo Chickpea Wraps
Herb Omelette Breakfast Sandwich
Sesame Chicken Salad
BBQ Tofu Wraps
Ingredients
- 4-6 wraps
- 2 avocados, sliced
Barbecue Tofu
- 2 blocks extra firm-tofu 14 oz each
- 1/3 cup barbecue sauce
- 1 tbsp tapioca flour, or sub all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 2 tbsp olive oil
- Pinch of salt
Pickled Red Onions
- 1 red onion thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup hot water
- 1-2 tbsp sugar
- 1 tsp salt
Cabbage Slaw
- 10 oz bag shredded cabbage or coleslaw mix
- 1/4 cup mayonnaise
- Juice from 1/2 lemon
- Salt & pepper
Directions
Picked Red Onions
- Thinly slice the red onion and add it to a large jar or contaier. Top it with the hot water, vinegar, sugar and salt and shake well. Let marinate for at least 20-30 minutes before serving. Keep refrigerated for up to 2 weeks.
Baked Tofu
- Preheat the oven to 400 F
- Drain the tofu and pat it dry. Break it apart into chunks and place it in a bowl with the spices, tapioca flour and barbecue sauce. Toss together to coat evenly.
- Transfer the tofu to a parchment lined sheet-pan and drizzle with 2 tbsp of olive oil. Bake for about 35-40 minutes, flipping halfway through.
- Prepare the cabbage slaw by adding the mayo, lemon juice, salt & pepper to the cabbage and massaging it into the cabbage with your hands.
- Assemble the wraps- I like to heat my wraps directly over a flame for 30 seconds per side before adding the toppings. Layer with cabbage slaw, baked tofu, avocado and pickled red onions.
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