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Crispy tofu wrap with fresh lettuce and red onion in a soft tortilla
Dreena Grace Burthon

Crispy Tofu Wrap

Golden crispy tofu meets fresh veggies and creamy yogurt all wrapped up in a soft tortilla. Meatless, protein-packed, and actually good for your blood sugar. Takes about 30 minutes and leftovers keep all week.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings: 2 people
Course: Lunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 6 oz Yukon Gold potatoes quartered
  • 2 cloves garlic peeled and minced
  • 1/4 oz parsley leaves and tender stems roughly chopped
  • 1 yellow onion peeled and thinly sliced
  • 10 oz extra firm tofu patted dry, half torn into bite-sized pieces and half reserved
  • 1 tbsp ground turmeric
  • 4 oz curly kale destemmed and leaves roughly chopped
  • 2 whole wheat flour tortillas
  • 1/4 cup vegan mayo
  • 1/4 cup tomato chutney
  • 5 tsp olive oil from your kitchen
  • 2 tsp vegetable oil from your kitchen
  • salt to taste, from your kitchen
  • pepper to taste, from your kitchen

Equipment

  • 1 Baking sheet For roasting potatoes
  • 1 Large nonstick skillet For cooking onion, kale and tofu
  • 1 Tofu press or heavy object For pressing tofu (plate with cans works)
  • 1 Mixing Bowl For tossing tofu in seasoning
  • 1 Knife For cutting veggies
  • 1 Cutting board
  • 1 Spatula For stirring

Method
 

  1. Press the tofu. Wrap it in a clean kitchen towel or paper towels. Put something heavy on top like a cast iron skillet or a few cans. Let it sit for 15 minutes. This step is boring but don't skip it. Soggy tofu is sad tofu.
  2. Preheat your oven to 400°F. Line a baking sheet with parchment paper if you have it. Makes cleanup easier.
  3. Toss the quartered potatoes with 2 teaspoons olive oil. Add a pinch of salt and pepper. Spread them on the baking sheet in a single layer. Roast for 15 minutes until tender.
  4. While potatoes roast heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Add the sliced onion. Cook until soft about 5 minutes. Stir occasionally so it doesn't burn.
  5. Add the minced garlic. Cook for another minute until you can smell it. Your kitchen should smell good right about now.
  6. Add the torn tofu pieces to the skillet. Sprinkle in the turmeric. Stir everything together. Let it cook for 5 to 7 minutes until the tofu starts getting golden brown on the edges.
  7. Add the chopped kale. It will look like way too much. It's not. Keep stirring and it will wilt down in about 2 minutes. Season with salt and pepper. Remove from heat.
  8. Check your potatoes. They should be golden and fork tender. If not give them a few more minutes.
  9. Warm your tortillas. Microwave for 20 seconds or heat in a dry skillet for 30 seconds per side. Just until soft and pliable.
  10. Time to build. Spread vegan mayo on one tortilla. Spread tomato chutney on the other. Or put both on both. Your kitchen your rules.
  11. Divide the roasted potatoes between the two tortillas. Top with the tofu and kale mixture. Sprinkle with fresh parsley.
  12. Roll them up tight. Fold the sides in first then roll from the bottom. Use your fingers to tuck everything in as you go.
  13. Slice in half diagonally. Looks prettier that way. Eat warm.

Notes

  • Pressing the tofu is annoying but necessary. If you're in a hurry buy the pre-pressed vacuum sealed stuff. It's not quite as good but it works.
  • The turmeric stains. Like really stains. Be careful with your cutting board and countertops. Also your fingers will be yellow for a day. It fades.
  • Kale can be swapped for spinach if that's what you have. Spinach wilts faster so add it at the very end like one minute before you're done.
  • Leftover tofu mixture keeps in the fridge for about 4 days. Reheat in a skillet not the microwave if you want to keep some crunch.
  • The reserved tofu half is for you to use another day. Crumble it into soups or salads or just eat it with soy sauce as a snack. I'm not your boss.
  • Make sure your tortillas are actually whole wheat. Some say whole wheat but are mostly white flour with coloring. Read the label. You want fiber.
  • If you're dairy free the vegan mayo works great. If you eat dairy regular Greek yogurt is amazing here too. I've done both.
  • Tomato chutney can be hard to find. Mango chutney works. So does a simple drizzle of hot sauce mixed with a little honey. Use what you got.
  • This wrap is forgiving. Mess up a step? Whatever. Still tastes good.