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Crispy Tofu Wrap with Homemade Tortillas & Avocado Mayo

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
Prep Time 25 mins
Cook Time 10 mins
Resting Time 1 hr
Total Time 35 mins
Course Main Course
Cuisine Vegan
Servings 2
Calories 693 kcal

Ingredients
 
 

Ingredients for the homemade tortillas

  • 1 2/3 cups all-purpose flour + extra for dusting
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1/3 cup water

Ingredients for the filling

  • 1/2 block firm tofu
  • 2 teaspoons canola oil
  • 1/2 teaspoon curry powder
  • 1/2 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
  • 1/2 teaspoon lime juice
  • 1/4 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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Recipe Rating




Michal

Tuesday 3rd of November 2020

Just made this for dinner and it was delicious!

madi

Sunday 14th of May 2017

how long dose it keep for?

Radu

Monday 23rd of January 2017

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

Bianca

Wednesday 25th of January 2017

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

Lisa

Tuesday 2nd of February 2016

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

Thursday 4th of February 2016

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.

Petra

Tuesday 2nd of February 2016

I am so making these this weekend ! Looks delicious !