Spicy Baked Tofu and Spinach Wrap
Spicy Baked Tofu and Spinach Wrap is a nutritious, protein-rich meal featuring crispy baked tofu, fresh spinach, crunchy vegetables, creamy avocado, and a flavorful spicy sauce wrapped in a soft tortilla. Ready in about 40 minutes, it's perfect for lunch, dinner, meal prep, or on-the-go meals. Baking the tofu creates a delicious crispy texture without deep frying, while the fresh vegetables add crunch and freshness. Easily customizable with different sauces, vegetables, or whole wheat tortillas, this wrap is a wholesome and satisfying plant-based recipe for any occasion.
Ingredients
For the Baked Tofu
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon sriracha
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- 1 tablespoon cornstarch
For the Wraps
- 4 large whole wheat tortillas
- 3 cups fresh baby spinach
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1 avocado, sliced
- ¼ cup chopped cilantro
Spicy Yogurt-Free Sauce
- 3 tablespoons vegan mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon maple syrup
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
- Press the tofu for at least 20 minutes to remove excess moisture, then cut it into bite-sized cubes.
- In a large bowl, combine soy sauce, olive oil, sriracha, smoked paprika, garlic powder, onion powder, cumin, and black pepper. Toss the tofu until evenly coated.
- Sprinkle the cornstarch over the tofu and gently toss again.
- Arrange the tofu in a single layer on the baking tray and bake for 25 minutes, flipping halfway through, until golden and crispy.
- Whisk together the vegan mayonnaise, sriracha, lime juice, maple syrup, and garlic powder to make the spicy sauce.
- Warm the tortillas slightly to make them easier to roll.
- Layer spinach, carrots, bell pepper, cucumber, avocado, baked tofu, cilantro, and the spicy sauce on each tortilla.
- Fold in the sides, roll tightly, slice in half, and serve immediately.
Notes
- Use extra-firm tofu for the crispiest texture.
- Pressing the tofu is essential for better flavor absorption.
- Cornstarch helps create a crisp outer coating.
- Whole wheat tortillas add extra fiber.
- Fresh spinach provides the best flavor and texture.
- Customize the spice level by adjusting the sriracha.
- Assemble just before serving for maximum freshness.
- Leftover baked tofu can be refrigerated for up to 4 days.