High-Protein Vegan Tofu Crunch Sensation You Need to Try 💥🌯
Ingredients:
1 block (14 oz / 400g) Extra-Firm Tofu, pressed and cubed
1 tablespoon (15ml) Soy Sauce or Tamari
1 tablespoon (15ml) Cornstarch
1 tablespoon (15ml) Nutritional Yeast (optional, for cheesy flavor)
1 teaspoon (5ml) Olive Oil or Avocado Oil
1 large Tortilla Wrap (burrito size)
1/4 cup (60g) Vegan Nacho Cheese Sauce or Cashew Queso (store-bought or homemade)
1/4 cup (45g) Cooked Rice or Quinoa
1/4 cup (40g) Black Beans, rinsed and drained
2 tablespoons Salsa or Pico de Gallo
Lettuce, shredded
Optional: Avocado slices, pickled onions, jalapeños
Directions:
1. Prepare Tofu: Preheat oven to 400°F (200°C) or use an air fryer. In a bowl, toss the pressed and cubed tofu with soy sauce/tamari, cornstarch, and nutritional yeast (if using) until evenly coated.
2. Cook Tofu: Spread tofu cubes on a baking sheet lined with parchment paper (or in the air fryer basket). Drizzle with oil. Bake for 20-25 minutes (or air fry at 380°F/190°C for 15-20 minutes), flipping halfway, until golden brown and crispy.
3. Assemble Wrap: Warm the large tortilla slightly to make it pliable. Lay it flat. Spread the vegan nacho cheese/queso in the center, leaving a border.
4. Layer Ingredients: Top the cheese with the cooked rice/quinoa, black beans, crispy tofu cubes, salsa/pico de gallo, shredded lettuce, and any optional fillings like avocado or jalapeños.
5. Fold the Wrap: Carefully fold the edges of the tortilla in towards the center, creating pleats, until the filling is completely enclosed in a hexagonal shape.
6. Grill the Wrap: Heat a non-stick skillet over medium heat (lightly oiled if needed). Place the wrap seam-side down and cook for 3-4 minutes until golden brown and crispy. Flip and cook the other side for another 3-4 minutes until golden.
7. Serve: Slice in half and serve immediately.
Recipe Information:
Preparation Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes | Calories per Serving: Approx. 500-600 | Number of Servings: 1
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