Loaded Tofu Veggie Wrap recipe is a mindblowing tofu wrap recipe. It’s a must try weekday meal recipe that can also be made Vegan, check notes! The tofu is so flavorful, with a coating of everything bagel seasoning! I fill the wrap with greens, avocado, corn, pickled onions, sauces, cheese and obviously tofu. You can make this recipe much lower in calories if you want, check notes! This recipe is so delicious and every bite is so good! This is a delicious way for vegetarians to get protein !! A wrap that you won’t be able to wrap your head around, lol!

Happy Cooking!

Servings: 4-6 wraps

Prep Time: 20 mins

Cooking Time: 1 hour

Total Time: 1.5 hours

Ingredients: 

Tofu: 

• 8-10 oz pressed extra firm Tofu cut in 1- 1.5 inch cubes; check notes

• 1.5 tsp Paprika 

• 1 tsp Garlic powder

• 1 tbsp Corn starch 

• 1/2-1 tsp Salt 

• 1/4 tsp Pepper

• 1 tsp Honey

• 1 tbsp everything Bagel seasoning 

• 1/2 tsp cumin powder

• 1 tsp oil 

To assemble:

• 1/2 cup sweet corn kernels

• 1/2-3/4 cup Avocado cut in small pieces

• 1/2 cup Pickled onions- check notes

• 1-1.5 cup Arugula

• 2-3 tbsp chili paste of your choice - I like Harrisa or Calabrian pepper paste

• 1.5 tbsp Mustard sauce

• 4-6 Laughing cow cheese triangles or 1 cup softened cream cheese

• 1/4 cup shredded Mozzarella cheese

• 1 tbsp Chili crisp- optional

• 4-6, 6-8 inch Tortillas 

Directions: 

1. In a bowl add garlic powder, paprika, everything bagel seasoning, salt, pepper, cumin powder and corn starch and mix it together.

2. Add cubed tofu and toss it together. Add oil and toss again.

3. Cook the tofu: I like air frying it best!

   • Air fry- In a preheated air fryer cook the tofu at 390F for 10-12 mins giving it a toss midway.

   • Bake- In a preheated oven cook the tofu at 400F for 12-14 mins giving it a toss midway.

   • Deep fry- deep fry in hot oil, till crispy

4. When cooked, add honey and mix.

5. Assemble:

   • Warm a tortilla then spread a laughing cow cheese cube or cream cheese on it.

   • Spread chili paste and mustard.

   • Place arugula in the middle of the tortilla.

   • Place coked tofu, corn, avocado and pickled onions over it.

   • Sprinkle little cheese and drizzle some chili oil/crisp over IT,

   • Roll it into a wrap and cut

6. Serve immediately with your favorite sides- mine is sweet potato fries!

Notes/Tips:

• Be sure to use extra firm or firm tofu as it can break otherwise. Use a tofu press if you have one.
  If you don’t a tofu press- drain the tofu water that comes in the container. Wrap the tofu block in a paper towel. If it’s a thin paper towel, double wrap it. Place something that is a little heavy on it that presses it down slightly. Let it sit for 20-30 mins.

• Pickled onions- I make my pickled onions like this. The recipe is here- in the caption of the video

• I like using the Cambrian pepper bomba sauce and the chili onion crisp oil from trader joes.

• Veganize- Use maple syrup instead of honey. Use vegan cream cheese and vegan cheese.

• Do not crisp up the tortillas too much while heating, it won’t roll as smoothly.

• Low calorie substitutions-

  • Use carb counter tortillas

  • Use light laughing cow cheese

  • Use light mozzarella or skip it