Easy Miso Mustard Tofu Wraps
Ingredients
- 1 block (420 g) extra firm tofu, pressed and drained
- 1 tbsp Chinese Mustard or Dijon Mustard
- 1 tsp yellow or white miso paste
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp maple syrup (optional)
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- Few cracks of fresh white pepper
Sriracha Mayo
- 1/3 cup vegan mayonnaise
- 1–2 tbsp sriracha
Assembling
- 4 Whole Grain Wraps
- 1 cup spinach
- 1 cup cabbage or coleslaw mix
- 1 carrot, shredded
- 1 cucumber, julienned
- Salt & pepper to taste
Preparation
Preheat the oven to 400°F (200°C).
Cube the pressed tofu and place it in an airtight container.
In the same container, add Chinese Mustard or Dijon Mustard, yellow or white miso paste, soy sauce, sesame oil, maple syrup (if using), garlic powder, ground ginger, and white pepper.
Lightly mash and mix the ingredients in the container until there are no lumps.
Add the cubed tofu to the container, seal it with a lid, and gently shake to coat the tofu.
Place the tofu on a lined baking tray, reserving any residual marinade in the container.
Bake the tofu in the preheated oven for 25-30 minutes, flipping the tofu after 20 minutes.
While the tofu is baking, prepare the sriracha mayo by mixing vegan mayonnaise and sriracha in a bowl.
When the tofu is done baking, place the tofu pieces back in the bowl with the miso mustard sauce and toss to coat using a spatula.
To assemble the wraps, start by laying a wrap on a flat surface.
Spread a spoonful of sriracha mayo on half of the wrap.
Add spinach, cabbage or coleslaw mix, shredded carrot, and julienned cucumber on the mayo-coated half of the wrap.
Season with salt and pepper.
Layer the coated tofu on top of the vegetables.
Carefully roll the wrap and enjoy your Miso Mustard Tofu Wrap!