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These zesty tofu and mushroom pita wraps are hearty, flavor-packed, and ultra-satisfying – perfect for an easy lunch or dinner. They bring together crispy sweet-savory crumbled tofu, umami mushrooms with onions, and a zingy pesto mayo that ties everything together with a burst of lime. This is also great for meal prep for the week since you can prepare all the components beforehand!
Why You’ll Love This Zesty Tofu and Mushroom Wrap with Pesto Mayo Recipe
There’s a little bit of everything in each bite: umami from the mushrooms, texture and savory flavors from the crumbled tofu, richness and aroma from the pesto mayo, freshness from the tomatoes and lettuce, and a spicy kick from the chili oil if you’re into heat!
FAQ
Can I make this gluten-free?
Yes! Just use a gluten-free soy sauce and pair it with a gluten-free wrap or serve it as a bowl. This also works great as a grain bowl over rice or quinoa.
Can I use store-bought pesto?
Absolutely—just make sure it’s vegan (some contain cheese).
What other veggies can I add?
Cucumber, avocado, or roasted peppers would all be delicious additions.
What mushrooms can I use?
You can use any mushrooms you like—shiitake, oyster, and cremini are great choices. I used a mix of maitake, king oyster, and shiitake mushrooms.
INGREDIENTS YOU’LL NEED
TOFU
- 1/2 lb extra firm tofu
- 1 tbsp neutral oil
- 3 cloves garlic minced
- 2 tbsp maple syrup or other sweetener of choice
- 1 tbsp soy sauce adjust to taste
- 1/2 tsp dark soy sauce for color
MUSHROOMS
- 1/2 lb fresh mushrooms of choice , I used a mix of maitake, king oyster, and shiitake mushrooms
- 1 small white onion thinly sliced
- 1 tbsp vegan butter
- Salt and pepper to taste
- Splash of soy sauce to taste
- Pinch ground cumin optional
- Pinch ground coriander optional
PESTO MAYO
- 1/4 cup vegan mayonnaise
- 2 tbsp basil pesto (see notes)
- 2 cloves garlic finely minced
- 1/2 to 1 tbsp lime juice adjust to desired consistency
- Zest from 1 lime
TO SERVE
- Pita bread or wrap of choice (see notes)
- Sliced cherry tomatoes
- Lettuce
- Chili oil
- Lime juice
TO MAKE THESE ZESTY WRAPS
Prep the Tofu
- Drain and pat dry your tofu using a kitchen towel to remove excess moisture.
- Crumble the tofu. Place the tofu a your air fryer basket. I like to line mine with some parchment paper.
- Air-fry the tofu for 12-15 minutes at 350F or until light brown. Flip halfway through cooking. Note that some white bits are okay, since this adds to the overall texture. Note: Don’t overcook the tofu since airfrying for too long can dry it out.
- Heat a pan over medium heat and add the neutral oil. Sauté the garlic for 30 seconds, then add in the crumbled tofu.
- Pour in the maple syrup, soy sauce, and dark soy sauce (if using). Let everything simmer and coat the tofu evenly until sticky and caramelized. Set aside.
Cook the Mushrooms
- Break apart or slice the mushrooms.
- In the same pan, add the mushrooms. I like to dry sear the mushrooms first to release excess moisture and get some charred bits/edges. Season the mushrooms with salt and pepper.
- Once the mushrooms are cooked, melt the vegan butter. Add the onions and sauté the onion until aromatic and translucent. Season the mushrooms with soy sauce, to taste. Add cumin and coriander if desired.
Make the Pesto Mayo
- In a bowl, mix together vegan mayo, pesto, minced garlic, lime juice, and lime zest. Adjust the consistency and taste with more lime juice as needed.
- Taste and adjust to your liking—it should be creamy, zesty, and aromatic!
Assemble & Serve
- Warm your pita bread, then generously spread pesto mayo on one side. Layer in lettuce, tofu, mushrooms, and sliced tomatoes. Finish with a drizzle of chili oil for that extra zing and even more pesto mayo!
- Fold, wrap, or eat open-faced – however you like it!
MORE RECIPES YOU’LL LOVE
- Shredded Tofu ‘Bulgogi’
- Maple Hoisin Tofu
- Baked Peanut and Lime Tofu
- Miso Sesame Eggplant
- Eggplant and Tofu Teriyaki
- Mushroom & Tofu Patties with Garlic Sauce
- Roasted Garlic Miso Noodle Soup with Seared King Oyster Mushrooms
Zesty Tofu and Mushroom Pita Wraps with Pesto Mayo
These zesty tofu and mushroom pita wraps are hearty, flavor-packed, and ultra-satisfying – perfect for an easy lunch or dinner. They bring together crispy sweet-savory crumbled tofu, umami mushrooms with onions, and a zingy pesto mayo that ties everything together with a burst of lime. This is also great for meal prep for the week since you can prepare all the components beforehand!
Ingredients
TOFU
- 1/2 lb extra firm tofu
- 1 tbsp neutral oil
- 3 cloves garlic minced
- 2 tbsp maple syrup or other sweetener of choice
- 1 tbsp soy sauce adjust to taste
- 1/2 tsp dark soy sauce for color
MUSHROOMS
- 1/2 lb fresh mushrooms of choice , I used a mix of maitake, king oyster, and shiitake mushrooms
- 1 small white onion thinly sliced
- 1 tbsp vegan butter
- Salt and pepper to taste
- Splash of soy sauce to taste
- Pinch ground cumin optional
- Pinch ground coriander optional
PESTO MAYO
- 1/4 cup vegan mayonnaise
- 2 tbsp basil pesto (see notes)
- 2 cloves garlic finely minced
- 1/2 to 1 tbsp lime juice adjust to desired consistency
- Zest from 1 lime
TO SERVE
- Pita bread or wrap of choice (see notes)
- Sliced cherry tomatoes
- Lettuce
- Chili oil
- Lime juice
Instructions
Prep the Tofu
- Drain and pat dry your tofu using a kitchen towel to remove excess moisture.
- Crumble the tofu. Place the tofu a your air fryer basket. I like to line mine with some parchment paper.
- Air-fry the tofu for 12-15 minutes at 350F or until light brown. Flip halfway through cooking. Note that some white bits are okay, since this adds to the overall texture. Note: Don’t overcook the tofu since airfrying for too long can dry it out.
- Heat a pan over medium heat and add the neutral oil. Sauté the garlic for 30 seconds, then add in the crumbled tofu.Pour in the maple syrup, soy sauce, and dark soy sauce (if using). Let everything simmer and coat the tofu evenly until sticky and caramelized. Set aside.
Cook the Mushrooms
- Break apart or slice the mushrooms.
- In the same pan, add the mushrooms. I like to dry sear the mushrooms first to release excess moisture and get some charred bits/edges. Season the mushrooms with salt and pepper.
- Once the mushrooms are cooked, melt the vegan butter. Add the onions and sauté the onion until aromatic and translucent. Season the mushrooms with soy sauce, to taste. Add cumin and coriander if desired.
Make the Pesto Mayo
- In a bowl, mix together vegan mayo, pesto, minced garlic, lime juice, and lime zest. Adjust the consistency and taste with more lime juice as needed.
- Taste and adjust to your liking—it should be creamy, zesty, and aromatic!
Assemble & Serve
- Warm your pita bread, then generously spread pesto mayo on one side. Layer in lettuce, tofu, mushrooms, and sliced tomatoes. Finish with a drizzle of chili oil for that extra zing and even more pesto mayo!
- Fold, wrap, or eat open-faced – however you like it!
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Notes
- You can use any mushrooms you like—shiitake, oyster, and cremini are great choices.
- I made the pesto with 80 grams fresh Genovese basil leaves, 2 cloves of garlic, a hand full of walnuts (or pine nuts if you have), extra virgin olive oil, and salt. I don’t have a fixed pesto recipe, since I usually just pulse everything and adjust to taste! You can also just store-bought pesto.
- The pesto mayo can be made ahead and kept in the fridge for up to 3 days.
- Want to skip the pita? This also works great as a grain bowl over rice or quinoa.
NUTRITIONAL INFO
Serving: 1wrap | Calories: 413kcal | Carbohydrates: 46g | Protein: 13g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 808mg | Potassium: 430mg | Fiber: 3g | Sugar: 9g | Vitamin A: 349IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 2mg
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