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.
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.
Look at that surface, so bubbly and fluffy.
Keep the tortillas in a clean kitchen towel until you use them. This will keep them soft.
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
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
If 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?
Strength and Sunshine says
I love the tortillas! So big and fluffy!!
Bianca says
I love them too, they're soo crazy fluffy and soft and yumm. :)
Natalie says
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!
Bianca says
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
Alice @ Aliciouslog says
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.
Bianca says
Thanks, Alice! I know the struggle! Browsing through recipe blogs always make me hungry too. Making tortillas from scratch is so satisfying :)
Gin says
I feel a weekend food party coming on, and these wraps are invited!
Bianca says
Oh yes, weekends are perfect for food parties :D Let me know how they turn out for you, if you try them ^.^
Kele says
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.
Bianca says
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! :)
Kele says
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.
Bianca says
I totally understand that! Yes, please let me know how it works out for you. I'd love to know, thanks! :)
Petra says
I am so making these this weekend ! Looks delicious !
Lisa says
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
Bianca says
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.
Radu says
Great recipe, instead of green salad I used pak choi fried with garlic, it was yummy!
Bianca says
Yeay, glad you liked it! Mhhh pak choi :) Yumm!
madi says
how long dose it keep for?
Michal says
Just made this for dinner and it was delicious!