Vegan 'Honey' Mustard Tofu Wraps

Name: Vegan 'Honey' Mustard Tofu Wraps
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 5
Ingredients: 15.873 oz firm tofu; ¼ cup cornstarch; 2 tbsp cold water; 2 tsp reduced-sodium soy sauce; ⅔ cup panko bread crumbs; 2 tbsp nutritional yeast flakes; ½ tsp garlic powder; ½ tsp smoked paprika powder; 2 tbsp vegetable oil; ⅓ cup maple syrup; ⅓ cup Dijon mustard; ¼ cup vegan mayonnaise; 1 tsp apple cider vinegar; ¼ tsp salt; 1 cup shredded red cabbage; 1 cup shredded green cabbage; 1 medium carrot; 5 large soft flour tortilla; ½ head butter lettuce; 2 medium tomato

By Pick Up Limes · Pickup LimesPublic

Your rating · the average is public, yours is not

These wraps are not only visually appealing but also full of surprising flavours. We prepare our own crunchy tofu strips, sweet and tangy honey mustard sauce, and vegan coleslaw. Paired with a medley of fresh and crisp vegetables, you've got yourself a wrap that's nothing short of perfection!

Prep: 40 min
Cook: 15 min
Total: 55 min
Servings: 5

Vegetarian

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Recipe source

This recipe was taken from Vegan 'Honey' Mustard Tofu Wraps · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 5 people

Cooking for

450 gfirm tofu
0.25 cupcornstarch
2 tbspcold water
2 tspreduced-sodium soy sauce
0.67 cuppanko bread crumbs
2 tbspnutritional yeast flakes
0.5 tspgarlic powder
0.5 tspsmoked paprika powder
2 tbspvegetable oil
0.33 cupmaple syrup
0.33 cupDijon mustard
0.25 cupvegan mayonnaise
1 tspapple cider vinegar
0.25 tspsalt
1 cupshredded red cabbage
1 cupshredded green cabbage
1medium carrot
5large soft flour tortilla
½head butter lettuce
2medium tomato

Steps

1
Cut the tofu into 3-inch x ½ inch (8 cm x 1 cm) sticks.
2
In a medium bowl, mix together the cornstarch, water and soy sauce.
3
In another bowl, mix together the bread crumbs, nutritional yeast, garlic and paprika powders.
4
Dip the tofu sticks in the wet mixture, and then into the bread crumbs to coat. Transfer to a plate.
5
Heat a large pan over medium-high heat and add the oil. Cook the tofu for 1 to 2 minutes on each side, or until golden on all sides.
6
Mix together the maple syrup and mustard in a medium bowl.
7
Use a silicone pastry brush to coat each cooked tofu strip in the maple-mustard sauce.
8
Mix the leftover maple-mustard sauce together with the mayo, vinegar and salt.
9
Add the shredded cabbage and carrot to the bowl with the mustard sauce and mix together.
10
Assemble the wraps by filling each tortilla with lettuce, tomato, cabbage mix and tofu tenders.
11
Fold and roll up like a burrito. Then toast them in a pan if desired and enjoy!

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Per portion

Calories: ~232.9 kcal
Protein: ~9.5 g
Fat: ~10.3 g
Carbs: ~31.1 g
Fiber: ~1.7 g
Sodium: ~378 mg

6 ingredients still need USDA food links. garlic powder, vegan mayonnaise, large soft flour tortilla are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 5-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Wheat
Soy

Partial · 14/20 ingredients linked