Press the tofu for 15 minutes to remove excess water. Once pressed, cube the tofu into bite-sized pieces.
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.
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.
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
Directions
Press the tofu for 15 minutes to remove excess water. Once pressed, cube the tofu into bite-sized pieces.
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.
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.
Carefully fold in the sides of the tortilla and roll it up tightly. Repeat with the remaining tortillas. Slice in half and serve immediately