Maple Hoisin Shredded Tofu Wraps Recipe
These Maple Hoisin Shredded Tofu Wraps feature a crispy and flavorful shredded tofu filling baked to perfection, combined with tangy pickled vegetables and a spicy sriracha mayo. This vegan-friendly, protein-rich recipe is ideal for a satisfying lunch or meal prep that’s both delicious and budget-conscious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Shredded Tofu
- 1 block (454 grams) super firm tofu, pat dry
- 1 tbsp avocado oil
- 3 tbsp tamari or soy sauce, divided
- 2 tbsp cornstarch or arrowroot powder, divided
- 1 tsp garlic powder
- 1 1/2 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 2 cloves garlic, grated
- 1/2 inch fresh ginger, grated
- 1 tsp sesame oil (optional)
- 1/2 cup vegetable broth
Sriracha Mayo
- 1/4 cup vegan mayo or thick unsweetened plant-based yogurt
- 1 tbsp sriracha
- Juice of half a lime
- 1 tsp maple syrup
- Salt, to taste
Assembly
- 3/4 cup shredded cabbage
- 3/4 cup shredded carrots
- Juice of half a lime
- 1/2 tsp salt
- 1 tsp sugar or maple syrup
- 3/4 cup greens of choice (e.g., spinach, lettuce)
- Cilantro, optional
- 3 burrito wraps
Instructions
- Preheat and Shred Tofu: Preheat your oven to 425°F (220°C). Crumble or shred your tofu by grating it over a parchment-lined baking sheet using the largest holes on a box grater to create shreds.
- Season and Bake Tofu: Toss the shredded tofu with avocado oil, 1 tablespoon of soy sauce, garlic powder, and 1 tablespoon of cornstarch. Spread the tofu evenly in a single layer on the baking sheet. Bake for 15 minutes, then flip the tofu and bake for an additional 10 minutes until golden and crispy.
- Prepare Pickled Vegetables: While the tofu bakes, combine the shredded cabbage and carrots with lime juice, salt, and sugar (or maple syrup) in a container. Toss to coat, cover, and set aside to marinate.
- Make Sriracha Mayo: In a separate container or jar, whisk together vegan mayo, sriracha, lime juice, and maple syrup. Adjust salt to taste and set aside.
- Prepare Stir-Fry Sauce: In a bowl, whisk together the remaining 2 tablespoons soy sauce, hoisin sauce, rice wine vinegar, maple syrup, grated garlic, grated ginger, sesame oil (if using), and vegetable broth.
- Cook Sauce: Heat a pan over medium-low heat and pour in the stir-fry sauce mixture. In the same bowl, mix the remaining 1 tablespoon cornstarch with 2 tablespoons water until smooth and add to the pan. Stir the sauce as it warms and thickens, allowing it to bubble gently.
- Toss Tofu in Sauce: Once the sauce is thickened, add the baked tofu to the pan and toss well to coat evenly. Remove from heat.
- Assemble Wraps: Lay each burrito wrap flat. Spread a spoonful of sriracha mayo over the wrap, add a layer of greens, followed by pickled vegetables and a pinch of cilantro if desired. Top with one-third of the tofu mixture.
- Roll and Toast (Optional): Roll the wraps tightly into burritos. Optionally, toast them on a dry skillet or pan on both sides for a crispier exterior before serving.
Notes
- Shredding tofu helps mimic the texture of pulled meat and allows it to crisp up nicely when baked.
- If you prefer gluten-free, ensure tamari and hoisin sauce are certified gluten-free or substitute with appropriate alternatives.
- The optional sesame oil adds a nice nutty flavor but can be omitted for a milder taste.
- To make the recipe spicier, increase the amount of sriracha in the mayo or add more fresh chili in the stir-fry sauce.
- Leftover tofu mixture can be stored in the refrigerator for up to 3 days for easy meal prep.
- For extra crispiness, broil the tofu for the last 2 minutes of baking but watch carefully to prevent burning.
