Delicious Vegan Shredded Tofu Wraps
Ingredients
- 454g super firm tofu block, pat dry
- 1 tablespoon avocado oil
- 3 tablespoons tamari or soy sauce, divided
- 2 tablespoons cornstarch
Shredded tofu
- 1.5 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon maple syrup
- 0.5 inch ginger, grated
- 1 teaspoon sesame oil, optional
- 0.5 cup vegetable broth
- 2 cloves garlic, grated
Sriracha mayo
- 0.25 cup vegan mayo or unsweetened plant-based yogurt
- 1 tablespoon sriracha
- juice of half a lime
- 1 teaspoon maple syrup
- salt to taste
Wrap fillings
- 0.75 cup shredded cabbage
- 0.75 cup shredded carrots
- juice of half a lime
- 0.5 teaspoon salt
- 1 teaspoon sugar or maple syrup
- 0.75 cup greens of choice
- cilantro, optional
- 3 burrito-sized tortilla wraps
Preparation
Pat dry the tofu and shred it into small pieces
Coat the shredded tofu with cornstarch and set aside
Heat avocado oil in a skillet over medium heat
Cook the shredded tofu until golden, adding part of the tamari or soy sauce
In a bowl, mix hoisin sauce, rice wine vinegar, maple syrup, grated ginger, optional sesame oil, vegetable broth, and grated garlic to make the sauce
Add the sauce to the tofu in the skillet and cook until well combined and heated through
In a separate bowl, combine vegan mayo or yogurt, sriracha, lime juice, maple syrup, and salt to taste for the sriracha mayo
In another bowl, mix shredded cabbage, shredded carrots, lime juice, salt, and sugar or maple syrup to make a slaw
Warm the tortilla wraps if desired
Assemble the wraps by adding greens, optional cilantro, shredded tofu mixture, slaw, and sriracha mayo to each tortilla, then roll up and serve
