Save to Pins A vibrant, crispy wrap featuring sweet chili-glazed tofu, crunchy vegetables, and a festive slaw—perfect for a plant-based holiday meal or a flavorful weeknight dinner.
I love making these wraps for holiday gatherings because they're festive, satisfying, and easy to prepare ahead of time.
Ingredients
- Firm tofu: 400 g (14 oz), pressed and cut into 1 cm (½ inch) strips
- Cornstarch: 2 tbsp
- Vegetable oil: 2 tbsp
- Sweet chili sauce: ¼ cup
- Soy sauce: 1 tbsp
- Sesame oil: 1 tsp
- Red cabbage: 2 cups, finely shredded
- Green cabbage: 1 cup, finely shredded
- Carrot: 1 medium, grated
- Pomegranate seeds: ½ cup
- Dried cranberries: 2 tbsp
- Toasted pumpkin seeds: 2 tbsp
- Fresh parsley: 2 tbsp, chopped
- Vegan mayonnaise: 2 tbsp
- Apple cider vinegar: 1 tbsp
- Maple syrup: 1 tsp
- Dijon mustard: ½ tsp
- Salt & pepper: to taste
- Large flour tortillas: 4 (30 cm/12 inch)
- Tortilla chips: 2 cups, lightly crushed
- Vegan sour cream or plain plant-based yogurt: ½ cup
- Avocado: ½, sliced (optional)
Instructions
- Preheat:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Coat tofu:
- Toss tofu strips with cornstarch until evenly coated. Heat vegetable oil in a non-stick skillet over medium-high heat. Fry tofu for 2–3 minutes per side until golden and crisp.
- Glaze tofu:
- Transfer tofu to a bowl. Toss with sweet chili sauce, soy sauce, and sesame oil until well coated. Spread on the prepared baking sheet and bake for 10 minutes to caramelize.
- Make slaw:
- In a large bowl, combine red and green cabbage, carrot, pomegranate seeds, cranberries, pumpkin seeds, and parsley.
- Mix dressing:
- Whisk together vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour over the slaw and toss to coat.
- Warm tortillas:
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble wraps:
- Spread 2 tbsp vegan sour cream in the center of a tortilla. Layer on a handful of holiday slaw, a portion of sweet chili tofu, a small handful of crushed tortilla chips, and avocado slices if using. Fold in the sides, then roll up tightly, tucking in the ends.
- Toast wraps:
- Toast wraps seam-side down in a skillet over medium heat for 2–3 minutes per side, until golden and crispy.
- Serve:
- Slice in half and serve immediately.
Save to Pins This recipe has become a beloved holiday tradition for my family, bringing everyone together over a colorful and tasty meal.
Serving Suggestions
Serve the wraps with a side of sparkling apple cider or a light Riesling to complement the sweet and spicy flavors.
Variations
Swap pumpkin seeds for toasted pecans or walnuts to add a nutty flavor and extra crunch to your holiday slaw.
Storage
Store tofu and slaw separately in airtight containers in the refrigerator for up to 2 days. Assemble wraps just before eating for best texture.
Save to Pins This sweet chili tofu crunch wrap is a delightful, easy-to-make option that brings bold flavors and textures for any occasion.
Frequently Asked Questions
- → How do I achieve a crispy tofu texture?
Coat tofu strips evenly with cornstarch before frying in hot vegetable oil until golden. Baking after glazing helps caramelize and enhance crispiness.
- → What can I substitute for pumpkin seeds in the slaw?
Toasted pecans or walnuts provide a nutty crunch similar to pumpkin seeds, adding extra depth to the slaw.
- → Can I make the wrap gluten-free?
Yes. Use certified gluten-free tortillas and gluten-free soy sauce to keep the dish gluten-free without compromising flavor.
- → What is the best way to prepare the holiday slaw?
Combine shredded red and green cabbage with grated carrot, pomegranate seeds, dried cranberries, pumpkin seeds, and parsley. Toss with a dressing of vegan mayo, apple cider vinegar, maple syrup, and Dijon mustard.
- → How should the wraps be toasted?
Toast wraps seam-side down in a medium-heat skillet for 2–3 minutes on each side until golden and crispy, ensuring they hold together well.
- → Can I add extra crunch to the wrap?
Yes, adding sliced radishes or cucumber to the slaw adds fresh crunch and complements the tofu’s texture.