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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!
WHY YOU’LL LOVE THESE WRAPS
- Perfect for meal prep
- Easy to make in big batches
- Customizable to your liking!
- Quick grab & go lunch
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!
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.
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/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
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.
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.
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.
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!
Shredded Tofu Wraps with Sriracha Mayo
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.
This Post Has 14 Comments
I can’t get enough of these, they’re that good!
Glad you like them Kim! Hehe thanks so much!!
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!!!
Yaaay, thank you Justice!! 🙂
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!
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
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.
Hey Stephanie, the pickled cabbage is a great addition!! Glad you liked it 🙂
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 🙂
Hey Lucy, so glad you and your bf enjoy this 🙂 thanks so much!!
The tofu is absolutely delicious! I’ll definitely make this again. Thank you for sharing your amazing recipe.
Thanks so much Julie, so happy you liked it!! 🙂
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 🙂
Hey Amani, makes me so happy to hear this! So happy he liked it too 🙂 and thanks for making it for him too!!