1 block of firm tofu (drained and cubed)
4 large whole wheat tortilla wraps
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper to taste
1 cup fresh lettuce (shredded)
1 red bell pepper (thinly sliced)
1 avocado, sliced
½ cup vegan mayo or tahini (optional)
¼ cup fresh cilantro (chopped)
1
Press the tofu for 15 minutes to remove excess water. Once pressed, cube the tofu into bite-sized pieces.
2
In a skillet, heat the olive oil over medium heat. Add the tofu cubes, smoked paprika, cumin, salt, and pepper. Sauté until the tofu is golden brown and crispy, about 7-8 minutes.
3
Lay out a tortilla wrap on a flat surface. If using, spread a layer of vegan mayo or tahini in the center. Layer with lettuce, bell pepper slices, avocado, and the sautéed tofu. Sprinkle some fresh cilantro on top.
4
Carefully fold in the sides of the tortilla and roll it up tightly. Repeat with the remaining tortillas. Slice in half and serve immediately
Pro Tips:
- For an extra kick, add some hot sauce or pickled jalapeños.
- These wraps can be made ahead of time and stored in the refrigerator. Just be sure to wrap them in parchment paper or foil to keep them fresh.
Ingredients
1 block of firm tofu (drained and cubed)
4 large whole wheat tortilla wraps
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper to taste
1 cup fresh lettuce (shredded)
1 red bell pepper (thinly sliced)
1 avocado, sliced
½ cup vegan mayo or tahini (optional)
¼ cup fresh cilantro (chopped)