Save A vibrant, crispy wrap featuring sweet chili-glazed tofu, crunchy vegetables, and a festive slaw—perfect for a plant-based holiday meal or a flavorful weeknight dinner.
This recipe quickly became a favorite in my home because of its perfect balance of spicy, sweet, and crunch. Everyone loves how easy it is to assemble and enjoy.
Ingredients
- Tofu & Marinade: 400 g (14 oz) firm tofu, pressed and cut into 1 cm (½ inch) strips, 2 tbsp cornstarch, 2 tbsp vegetable oil, ¼ cup sweet chili sauce, 1 tbsp soy sauce, 1 tsp sesame oil
- Holiday Slaw: 2 cups red cabbage, finely shredded, 1 cup green cabbage, finely shredded, 1 medium carrot, grated, ½ cup pomegranate seeds, 2 tbsp dried cranberries, 2 tbsp toasted pumpkin seeds, 2 tbsp fresh parsley, chopped
- Slaw Dressing: 2 tbsp vegan mayonnaise, 1 tbsp apple cider vinegar, 1 tsp maple syrup, ½ tsp Dijon mustard, Salt & pepper, to taste
- Wrap Assembly: 4 large flour tortillas (30 cm/12 inch), 2 cups tortilla chips, lightly crushed, ½ cup vegan sour cream or plain plant-based yogurt, ½ avocado, sliced (optional)
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2:
- Toss tofu strips with cornstarch until evenly coated. Heat vegetable oil in a non-stick skillet over medium-high heat. Fry tofu for 2–3 minutes per side until golden and crisp.
- Step 3:
- Transfer tofu to a bowl. Toss with sweet chili sauce, soy sauce, and sesame oil until well coated. Spread on the prepared baking sheet and bake for 10 minutes to caramelize.
- Step 4:
- In a large bowl, combine red and green cabbage, carrot, pomegranate seeds, cranberries, pumpkin seeds, and parsley.
- Step 5:
- Whisk together vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour over the slaw and toss to coat.
- Step 6:
- Warm tortillas in a dry skillet or microwave until pliable.
- Step 7:
- To assemble each wrap: Spread 2 tbsp vegan sour cream in the center of a tortilla. Layer on a handful of holiday slaw, a portion of sweet chili tofu, a small handful of crushed tortilla chips, and avocado slices if using. Fold in the sides, then roll up tightly, tucking in the ends.
- Step 8:
- Toast wraps seam-side down in a skillet over medium heat for 2–3 minutes per side, until golden and crispy.
- Step 9:
- Slice in half and serve immediately.
Save This dish brings my family together during the holidays—everyone eagerly helps assemble their own wrap, sharing stories and laughter over a colorful, delicious meal.
Required Tools
Non-stick skillet, baking sheet, parchment paper, large mixing bowls, whisk, knife and cutting board
Allergen Information
Contains soy (tofu soy sauce), wheat (flour tortillas), and mustard (Dijon). Vegan mayonnaise and sour cream may contain soy check labels for allergens. For gluten-free wraps use certified gluten-free tortillas and soy sauce.
Nutritional Information
Per wrap: Calories 430, Total Fat 16 g, Carbohydrates 56 g, Protein 15 g
Save Enjoy your vibrant and flavorful Sweet Chili Tofu Crunch Wrap fresh for the best taste and texture.
Kitchen Guide
- → How do you achieve a crispy texture for the tofu?
Coating tofu strips with cornstarch before pan-frying helps create a crisp exterior. Baking afterward caramelizes the glaze for extra crunch.
- → What ingredients give the slaw its festive flavor?
The mix of red and green cabbage, carrot, pomegranate seeds, dried cranberries, and toasted pumpkin seeds creates vibrant color and seasonal taste.
- → Can the wrap be made gluten-free?
Yes, by using certified gluten-free tortillas and soy sauce alternatives, you can prepare a gluten-free version.
- → What is the purpose of the crushed tortilla chips inside?
They add an extra crunchy bite that contrasts nicely with the soft tofu and fresh slaw textures.
- → Is the avocado slice mandatory in the wrap?
Avocado is optional but adds creaminess and a subtle buttery flavor that complements the other ingredients.
- → How is the slaw dressing balanced in flavors?
The dressing combines vegan mayonnaise, apple cider vinegar, maple syrup, and Dijon mustard for a tangy, slightly sweet, and smooth coating.