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Categories
  • Jeeca Jeeca
  • - October 13, 2023
  • - 11:17 pm

Shredded Tofu Wraps with Sriracha Mayo

📖 TABLE OF CONTENTS show
WHY YOU’LL LOVE THESE WRAPS
SHREDDING TOFU TECHNIQUE
WHAT KIND OF TOFU IS BEST TO USE?
EXTRA FIRM TOFU
INGREDIENTS FOR THESE WRAPS
TOFU
SAUCE/SEASONING
SRIRACHA MAYO
TO SERVE
VEGETABLES
OTHER RECOMMENDED VEGETABLES/ADD-INS
SHREDDED THE TOFU
AIR-FRYING/BAKING
SAUCE
COOKING TOFU IN THE SAUCE
BELL PEPPERS
SRIRACHA MAYO
ASSEMBLING THE WRAPS
PREPARE-AHEAD TIPS
MORE RECIPES YOU’LL LOVE:
LOOKING FOR MORE VEGAN RECIPES?
Shredded Tofu Wraps with Sriracha Mayo
Ingredients US CustomaryMetric 1x2x3x
TOFU
SAUCE/SEASONING
SRIRACHA MAYO
TO SERVE
VEGETABLES
OTHER RECOMMENDED VEGETABLES/ADD-INS
Instructions
PREPARING THE TOFU
AIR-FRYING/BAKING
SAUCE
COOKING TOFU IN THE SAUCE
BELL PEPPERS
SRIRACHA MAYO
ASSEMBLING THE WRAPS
PREPARE-AHEAD TIPS
WATCH Video
NUTRITIONAL INFO
YOU CAN PIN THIS IMAGE:

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These shredded tofu wraps are packed with shredded tofu cooked down in a sweet-savory-spicy sauce paired with sautéed bell peppers, lettuce, and sriracha mayo all wrapped in flour tortillas. These are incredibly versatile and you can customize your wraps however way you like!

Shredded Tofu Wraps with Sriracha Mayo

WHY YOU’LL LOVE THESE WRAPS

  • Perfect for meal prep
  • Easy to make in big batches
  • Customizable to your liking!
  • Quick grab & go lunch 
Bitten Shredded Tofu Wraps with Sriracha Mayo

SHREDDING TOFU TECHNIQUE

Shredding tofu and baking or air-frying it to draw out excess creates a unique texture that almost resembles ground meat. You can also crumble your tofu with your hands but I prefer using a grate since I get thinner and more even pieces!

Shredded extra firm tofu

This is one of those tofu hacks that I can’t get enough of because cooking down the shredded or grated pieces of tofu well enough to draw out excess moisture creates this meaty consistency that’s a perfect base for a lot of different recipes.

WHAT KIND OF TOFU IS BEST TO USE? 

EXTRA FIRM TOFU

Using extra firm tofu or tokwa is key for this recipe. Firm might work too but can easily crumble. Silken or soft tofu will most definitely not work since it won’t be able to hold up when shredded.

extra firm tofu block

INGREDIENTS FOR THESE WRAPS

You’ll find the full printable recipe below!

TOFU

  • 500 g/17.5 oz extra firm tofu or tokwa
  • Neutral oil
Sauce Ingredients for Shredded Tofu Wraps

SAUCE/SEASONING

  • 1.5 tsp smoked paprika
  • 2 tsp cumin powder
  • 1-2 tbsp sriracha adjust according to desired heat
  • 2 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 2-3 tbsp maple syrup adjust according to desired sweetness
  • 1 tbsp olive oil
  • 3 cloves garlic minced

SRIRACHA MAYO

  • 1/2 cup vegan mayo
  • 1-2 tbsp water to loosen – optional (only needed if your mayo is very thick)
  • 1-2 tbsp sriracha adjust according to desired heat
  • 1/2 to 1 tbsp lemon juice adjust according to desired acidity
  • 1-2 tsp sugar to counter acidity
  • 1/4 tsp garlic powder or 1 clove garlic
  • Sprinkle of smoked paprika
  • Salt to taste

TO SERVE

  • 4-6 tortilla wraps depending on size

VEGETABLES

  • Mixed bell peppers I used green, yellow, red bell peppers
  • Sliced white onion
  • Neutral oil
  • Salt to taste
  • Chopped lettuce
Whole bell peppers and onion
Slicing bell peppers
Slicing bell peppers
Slicing white onion for the wraps

OTHER RECOMMENDED VEGETABLES/ADD-INS

  • Charred/roasted corn
  • Black beans
  • Diced tomatoes
  • Vegan cheese

SHREDDED THE TOFU

  • Remove the tofu from the water and drain from any excess water. Using a cheese grater, carefully grate the tofu into shreds.
Shredded extra firm tofu

COOKING THE TOFU

  • If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.
  • Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side. You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.
Cooking shredded tofu in a pan
Cooking Shredded Tofu in a pan

AIR-FRYING/BAKING

  • If air-frying/baking, preheat your air-fryer or oven to 350F/180C.
  • On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.
  • For air-frying, air-fry for 10-15 minutes or until lightly golden brown – do not overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning. It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.
  • If baking, you may need to bake the tofu for 25-30 minutes.
shredded extra firm tofu on air fryer basket
air fried shredded tofu

SAUCE

  • While the tofu is cooking, prepare the sauce by mixing everything together. Feel free to adjust to your taste.
Making the sauce
Sweet and Savory Sauce

COOKING TOFU IN THE SAUCE

  • In the same pan, add the tofu (if you air-fried or baked it).
  • Pour the sauce into the tofu. Mix and cook down the tofu until the sauce is absorbed.
  • Taste the tofu and feel free to season the tofu with more soy sauce or maple syrup, if needed.
  • Turn off the heat. Set aside.
Adding the sauce to the tofu
Adding the sauce to the tofu
Mixing the sauce to the tofu
Shredded Tofu in a pan

BELL PEPPERS

  • In the same pan, add some cooking oil.
  • Add the sliced onion and bell peppers.
  • Season with salt and allow to cook until tender to your liking. I like my peppers with a slight char.
  • Set aside.
Sautéing bell peppers and onions
Sautéing bell peppers and onions
Sautéing bell peppers and onions

SRIRACHA MAYO

  • Mix the mayo ingredients. Feel free to adjust the seasoning depending on your preferred taste.
sriracha mayo

ASSEMBLING THE WRAPS

Shredded tofu in a pan
  • On a tortilla, you can put some shredded lettuce, shredded tofu, sriracha mayo, and other mix-ins you’d like. Enjoy!
Assembling the Shredded Tofu Wraps
Assembling shredded tofu wraps
Assembling the Shredded Tofu Wraps
Shredded tofu wrap

PREPARE-AHEAD TIPS

  • I like to prepare the mayo, chopped lettuce, sautéed veggies, and shredded tofu then just store these in the fridge for whenever I want some wraps.
  • I also make some ink advance then wrap each one in some aluminum foil to bring for meals on-the-go.
Shredded Tofu Wraps with Sriracha Mayo

MORE RECIPES YOU’LL LOVE:

  • Tofu Sisig
  • Shredded Tofu ‘Bulgogi’
  • Filipino Tofu Tapa
  • Maple Hoisin Tofu
  • Kimchi Pancakes or Kimchi Jeon
  • Filipino Kaldereta or ‘Meat’ Stew
  • Tantanmen (Vegan Ramen)
  • Kimchi Noodle Soup with Dumplings
  • Baked Peanut and Lime Tofu
  • Yachaejeon (Korean Vegetable Pancakes)

LOOKING FOR MORE VEGAN RECIPES?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

Vegan Asian Cookbook
Shredded Tofu Wraps with Sriracha Mayo

Shredded Tofu Wraps with Sriracha Mayo

5 from 7 votes
These shredded tofu wraps are packed with shredded tofu cooked down in a sweet-savory-spicy sauce paired with sautéed bell peppers, lettuce, and sriracha mayo all wrapped in flour tortillas. These are incredibly versatile and you can customize your wraps however way you like!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Finger Food, Salads, Sauces, Side Dish, Snack, Snacks, Starters
Cuisine American, Asian, Fusion
Servings 4 servings
Calories 463 kcal

Ingredients
 
 

TOFU

  • 17.5 oz extra firm tofu or tokwa
  • Neutral oil

SAUCE/SEASONING

  • 1.5 tsp smoked paprika
  • 2 tsp cumin powder
  • 1-2 tbsp sriracha adjust according to desired heat
  • 2 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 2-3 tbsp maple syrup adjust according to desired sweetness
  • 1 tbsp olive oil
  • 3 cloves garlic minced

SRIRACHA MAYO

  • 1/2 cup vegan mayo
  • 1-2 tbsp water , to loosen – optional (only needed if your mayo is very thick)
  • 1-2 tbsp sriracha , adjust according to desired heat
  • 1/2 to 1 tbsp lemon juice , adjust according to desired acidity
  • 1-2 tsp sugar , to counter acidity
  • 1/4 tsp garlic powder or 1 clove garlic, minced
  • Dash of smoked paprika
  • Salt to taste

TO SERVE

  • 4-6 tortilla wraps , depending on size

VEGETABLES

  • Mixed bell peppers I used green, yellow, red bell peppers
  • Sliced white onion
  • Neutral oil
  • Salt , to taste
  • Chopped lettuce

OTHER RECOMMENDED VEGETABLES/ADD-INS

  • Charred/roasted corn
  • Black beans
  • Diced tomatoes
  • Shredded vegan cheese

Instructions
 

PREPARING THE TOFU

  • Remove the tofu from the water and drain from any excess water. Using a cheese grater, carefully grate the tofu into shreds.
  • If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.
  • Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side. You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

AIR-FRYING/BAKING

  • If air-frying/baking, preheat your air-fryer or oven to 350F/180C.
  • On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.
  • For air-frying, air-fry for 10-15 minutes or until lightly golden brown – do not overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning. It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.
  • If baking, you may need to bake the tofu for 25-30 minutes.

SAUCE

  • While the tofu is cooking, prepare the sauce by mixing everything together. Feel free to adjust to your taste.

COOKING TOFU IN THE SAUCE

  • In the same pan, add the tofu (if you air-fried or baked it).
  • Pour the sauce into the tofu. Mix and cook down the tofu until the sauce is absorbed.
  • Taste the tofu and feel free to season the tofu with more soy sauce or maple syrup, if needed.
  • Turn off the heat. Set aside.

BELL PEPPERS

  • In the same pan, add some cooking oil.
  • Add the sliced onion and bell peppers.
  • Season with salt and allow to cook until tender to your liking. I like my peppers with a slight char.
  • Set aside.

SRIRACHA MAYO

  • Mix the mayo ingredients. Feel free to adjust the seasoning depending on your preferred taste.

ASSEMBLING THE WRAPS

  • On a tortilla, you can put some shredded lettuce, shredded tofu, sriracha mayo, and other mix-ins you’d like. Enjoy!

PREPARE-AHEAD TIPS

  • I like to prepare the mayo, chopped lettuce, sautéed veggies, and shredded tofu then just store these in the fridge for whenever I want some wraps.
  • I also make some ink advance then wrap each one in some aluminum foil to bring for meals on-the-go.

WATCH Video

NUTRITIONAL INFO

Serving: 1wrap with mayo | Calories: 463kcal | Carbohydrates: 29g | Protein: 13g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 1141mg | Potassium: 331mg | Fiber: 2g | Sugar: 10g | Vitamin A: 393IU | Vitamin C: 6mg | Calcium: 111mg | Iron: 4mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

YOU CAN PIN THIS IMAGE:

Shredded Tofu Wraps

This Post Has 14 Comments

  1. Kim December 10, 2023 Reply

    5 stars
    I can’t get enough of these, they’re that good!

    1. Jeeca December 11, 2023 Reply

      Glad you like them Kim! Hehe thanks so much!!

  2. Justice April 27, 2024 Reply

    5 stars
    I just finished cooking this for me and my mom and both of us love it so much!!!! It’s sooooooo good and satisfying!!!! Also very easy and quick to make!!!

    1. Jeeca April 28, 2024 Reply

      Yaaay, thank you Justice!! 🙂

  3. Jones Family June 5, 2024 Reply

    5 stars
    This was dinner tonight for the fam. We loved it! I will say that, unless you like about medium spicy, cut down on the sriracha to about 1/2 T each for the tofu sauce and sriracha mayo. The shredded tofu was such a unique texture. My husband especially loved it. Said it was more meat-like in his opinion. We used super firm tofu so no bothering with squeezing out the water or anything and it held up nicely to being grated. You could also change up the flavor profiles so easily with this and have more of a Mexican vibe than Asian with some small tweaks. Saving this one!

    1. Jeeca June 9, 2024 Reply

      Hey Lisa, was so happy reading this. Really glad you liked it and thanks so much for leaving such an in depth review 🙂 appreciate it lots

  4. Stephanie June 22, 2024 Reply

    5 stars
    Made these twice this week because they were so good. Added some pickled cabbage to it the 2nd time which really made them stand out with the added texture.

    1. Jeeca June 22, 2024 Reply

      Hey Stephanie, the pickled cabbage is a great addition!! Glad you liked it 🙂

  5. Lucy October 1, 2024 Reply

    5 stars
    This is an amazing recipe. My boyfriend and I make this regularly. So simple and so tasty, very customizable, and has protein! I could eat the tofu and sauce just by itself 🙂

    1. Jeeca October 8, 2024 Reply

      Hey Lucy, so glad you and your bf enjoy this 🙂 thanks so much!!

  6. Julie December 8, 2024 Reply

    The tofu is absolutely delicious! I’ll definitely make this again. Thank you for sharing your amazing recipe.

    1. Jeeca December 9, 2024 Reply

      Thanks so much Julie, so happy you liked it!! 🙂

  7. Amani April 25, 2025 Reply

    5 stars
    This is such an amazing recipe! I made a batch for myself and my dad, who does not really like tofu, wanted to try a bite. I ended up having to make myself another wrap because he liked it so much 🙂

    1. Jeeca April 26, 2025 Reply

      Hey Amani, makes me so happy to hear this! So happy he liked it too 🙂 and thanks for making it for him too!!

5 from 7 votes (1 rating without comment)

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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