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Home » Recipes » Sandwiches, Burger & Subs

Crispy Tofu Wrap with Homemade Tortillas & Avocado Mayo

Published: Oct 17, 2015 · Modified: Jan 23, 2019 by Bianca · This post may contain affiliate links · 19 Comments

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Vegan Crispy Tofu Wrap with homemade fluffy tortillas | ElephantasticVegan.com

Recipe for a vegan crispy Tofu Wrap with homemade wheat tortillas, avocado mayo, salad, and cucumbers. The wheat tortilla is super fluffy! Great for a lunch.

Vegan Crispy Tofu Wrap with homemade fluffy tortillas | ElephantasticVegan.com

This Crispy Tofu Wrap is so good! You have to try it!

It's the best filling lunch one could ever have, the tofu is seasoned with curry powder and salt and pan-fried until brown and crispy. Together with salad, cucumber sticks and a creamy avocado mayo it's packed in a wonderfully fluffy and filling homemade wheat tortilla. I love really thick tortillas but there is no chance to buy them here so making them at home is the best choice. You could also roll them out thinner if you like but they are so fluffy, airy and delicious when a bit thicker.

Vegan Crispy Tofu Wrap with homemade fluffy tortillas | ElephantasticVegan.com

Look at that surface, so bubbly and fluffy.

Vegan Crispy Tofu Wrap with homemade fluffy tortillas | ElephantasticVegan.com

Keep the tortillas in a clean kitchen towel until you use them. This will keep them soft.

Vegan Crispy Tofu Wrap with homemade fluffy tortillas | ElephantasticVegan.com

The bread is so crazy soft, I may or may not have said that I want to make a pillow out of this bread. Yupp. I wanted to dig my face in all the time - so fluffy!

I hope you like my tofu wrap gif! :D Mhhh Yummy! I'm getting hungry seeing this again.

The killer combo: Fluffy homemade flatbread, creamy avocado mayo, fresh salad mix, crispy blackened tofu triangles, and the cucumber sticks.

Crispy Tofu Wrap with Homemade Tortillas & Avocado Mayo

Elephantastic Vegan
Recipe for a vegan crispy Tofu Wrap with homemade wheat tortillas, avocado mayo, salad and cucumbers. The wheat tortilla is super fluffy! Great for lunch and kids.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Resting Time 1 hour hr
Total Time 35 minutes mins
Course Main Course
Cuisine Vegan
Servings 2
Calories 693 kcal

Ingredients
 
 

Ingredients for the homemade tortillas

  • 1 ⅔ cups all-purpose flour + extra for dusting
  • 1 teaspoon instant yeast
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • ⅓ cup water

Ingredients for the filling

  • ½ block firm tofu
  • 2 teaspoons canola oil
  • ½ teaspoon curry powder
  • ½ teaspoon salt
  • 2- inch piece of a cucumber
  • 2 cups mixed greens salad (I used a mix of spinach, lollo rosso, lollo verde, arugula and lamb's lettuce)
  • 1 avocado
  • ½ teaspoon lime juice
  • ¼ teaspoon salt
  • 1 teaspoon chopped cilantro
  • ground pepper

Instructions
 

Instructions for the homemade tortillas

  • In a mixing bowl add the dry ingredients first and give it a mix, pour in the oil and add the water little by little and knead (by hand or use a stand mixer) the dough until smooth. Add more water if necessary - it should be a smooth, non-sticky dough.
  • Cover the bowl with a clean kitchen towel and let it rest in a warm place for about an hour.
  • Punch the dough down, and cut it in 2 equal pieces.
  • Form the pieces into balls and roll them out on a floured surface.
  • Put one tortilla in a very hot (!) pan (a flat pan like a crepe-pan works best) and let it in there for a few seconds to a minute and then turn when the tortilla is getting bubbly on the surface. Repeat for the other tortilla.
  • Keep the tortillas covered in a clean kitchen towel until using them to prevent them from getting hard.

Instructions for the filling

  • Cut the tofu in slices and then in triangles. Heat the canola oil in a large pan, add in the curry powder and salt and tilt until mixed well. Add in the tofu and let it pan-fry for about 5 minutes on high-heat on each side until crispy brown.
  • Wash the salad and cucumber and cut the cucumber in strips.
  • Peel and pit the avocado, put the avocado flesh in a food processor. Add the salt & lime juice & ground pepper. Let it chop until completely fine. Taste and add more salt & lime juice to taste. Mix in the chopped cilantro.
  • Once everything is ready, you can assemble your wrap. Spread the avocado mayo on the wrap, add the salad, crispy tofu triangles and cucumber strips. Roll in and enjoy!

Nutrition

Serving: 1wrapCalories: 693kcalCarbohydrates: 95gProtein: 23gFat: 25gSaturated Fat: 3gSodium: 1518mgPotassium: 950mgFiber: 11gSugar: 2gVitamin A: 600IUVitamin C: 19.3mgCalcium: 70mgIron: 7.1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramIf you make this recipe, I'd be so happy if you'd leave me a comment. Should you post a photo of it on instagram, please use the hashtag #elephantasticvegan and tag me via @elephantasticvegan. I love to see all your lovely creations! Thanks <3

Want more Easy Vegan Dinner Recipes?

40 Easy Vegan Dinner Recipes
40 Easy Vegan Dinner Recipes - pasta, curries, burgers, pizza, tacos, wraps, and more!
Vegan Crispy Tofu Wrap with homemade fluffy tortillas | ElephantasticVegan.com
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Comments

    5 from 1 vote (1 rating without comment)

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    Recipe Rating




  1. Strength and Sunshine says

    October 17, 2015 at 2:07 pm

    I love the tortillas! So big and fluffy!!

    Reply
    • Bianca says

      October 17, 2015 at 3:59 pm

      I love them too, they're soo crazy fluffy and soft and yumm. :)

      Reply
  2. Natalie says

    October 18, 2015 at 4:50 pm

    Tortilla pillow!! I'd totally sleep on that! I love really thick tortillas too, whenever I roll them out I always end up with really small circles because I want to keep them nice and thick :D The filling sounds easy and delicious too, all wraps need some avo and some lemon or lime I think!

    Reply
    • Bianca says

      October 20, 2015 at 10:13 pm

      I completely agree with you on the avo & lemon/lime part! I always try to fit as much avocado possible into my wraps :D hahaha I like to overstuff them. Tortilla pillows would be amazing - also I'd always have a snack in between when waking up without even leaving the bed :D I want to live in a world made out of food - well, I kind of do :D

      Reply
  3. Alice @ Aliciouslog says

    October 19, 2015 at 10:22 am

    It's a good thing I'm not hungry.
    Wait a minute...

    I AM hungry!

    Looks absolutely delicious and easy enough to make from scratch when coming home after a day of work. Realising I still have a block of tofu sitting in my fridge, this may just become dinner tomorrow.

    Reply
    • Bianca says

      October 20, 2015 at 10:11 pm

      Thanks, Alice! I know the struggle! Browsing through recipe blogs always make me hungry too. Making tortillas from scratch is so satisfying :)

      Reply
  4. Gin says

    October 29, 2015 at 3:47 pm

    I feel a weekend food party coming on, and these wraps are invited!

    Reply
    • Bianca says

      October 29, 2015 at 4:26 pm

      Oh yes, weekends are perfect for food parties :D Let me know how they turn out for you, if you try them ^.^

      Reply
  5. Kele says

    November 21, 2015 at 12:44 am

    I know you said to keep the tortillas wrapped up for freshness, but how long do you think they'll keep? I'd like to triple or even quadruple the batch to make a few at a time.

    Reply
    • Bianca says

      November 21, 2015 at 9:46 am

      Hi Kele, we usually eat them right away, so that's a tough one. If you store them in an air-tight box or ziplock they should keep for a couple of days (4-5?). They tend to get harder the next day, so you might have to reheat them (maybe in a microwave or in a pan on low heat) to get soft again. I hope it works out! :)

      Reply
      • Kele says

        November 21, 2015 at 10:24 am

        Sounds like a solid plan to me! I'll report back if I try it and let you know how they hold up. :)

        I just know I'll never get around to making them with an hour rise time just for meal. I really like to batch cook things so that even when I'm ultra busy with work and school, I still eat decently.

        Reply
        • Bianca says

          November 22, 2015 at 4:53 pm

          I totally understand that! Yes, please let me know how it works out for you. I'd love to know, thanks! :)

          Reply
  6. Petra says

    February 02, 2016 at 5:59 pm

    I am so making these this weekend ! Looks delicious !

    Reply
  7. Lisa says

    February 02, 2016 at 6:33 pm

    My tortillas kept for 3 days in airtight storage and fridge.
    These were great for lunch today! Next time I'm going to try rice flour for a gluten free version

    Reply
    • Bianca says

      February 04, 2016 at 3:46 am

      Good to know! Thank you so much, Lisa! I wonder if they would work simply as that in a glutenfree variation. You might also want to hop over to my friend Natalie's blog (Feastingonfruit.com) because she published a glutenfree flatbread just a few days ago.

      Reply
  8. Radu says

    January 23, 2017 at 11:08 pm

    Great recipe, instead of green salad I used pak choi fried with garlic, it was yummy!

    Reply
    • Bianca says

      January 25, 2017 at 8:36 am

      Yeay, glad you liked it! Mhhh pak choi :) Yumm!

      Reply
  9. madi says

    May 14, 2017 at 12:54 am

    how long dose it keep for?

    Reply
  10. Michal says

    November 03, 2020 at 7:52 pm

    Just made this for dinner and it was delicious!

    Reply

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I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

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