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Crispy Tofu Caesar Wraps

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Crispy baked tofu, fresh vegetables, creamy avocado, and hummus are wrapped in soft tortillas with a rich vegan cashew Caesar dressing. These satisfying wraps are fresh, crunchy, and packed with plant-based flavor.

Ingredients

  • 450 grams organic firm or extra-firm tofu, cubed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon tamari
  • 1 tablespoon barbecue sauce
  • 1 tablespoon arrowroot starch or corn starch
  • 3/4 cup raw cashews, soaked in cold water for at least 4 hours or boiling water for at least 45 minutes
  • 1/4 cup lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon vegan Worcestershire sauce
  • 2 tablespoons capers
  • 2 medium cloves garlic
  • 1 teaspoon pure maple syrup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt, or to taste
  • 1/2 cup filtered water, plus more as needed
  • 4 large flour tortillas
  • 1 avocado, sliced
  • 4 large handfuls arugula or spinach
  • 1 large or 2 small beets, peeled and grated
  • 3 medium carrots, peeled and grated
  • 12 tablespoons hummus (3 tablespoons per wrap)

Instructions

  1. Preheat the oven to 400 F. Line a large, rimmed baking sheet with parchment paper and place the cubed tofu in a medium bowl.
  2. In a small bowl, whisk together 1 tablespoon olive oil, tamari, barbecue sauce, and arrowroot starch or corn starch. Pour the mixture over the tofu and toss until evenly coated.
  3. Spread the tofu on the prepared baking sheet and bake for 25-30 minutes, until browned and crispy.
  4. Meanwhile, make the cashew Caesar dressing. Add the soaked and drained cashews, lemon juice, lemon zest, vegan Worcestershire sauce, capers, garlic, maple syrup, Dijon mustard, 2 tablespoons olive oil, salt, and 1/2 cup water to a blender. Blend until smooth and creamy.
  5. If the dressing is too thick to blend, add 1-2 tablespoons additional water as needed. Keep the finished dressing relatively thick.
  6. Spread 3 tablespoons hummus over each tortilla. Divide the crispy tofu, grated beets, grated carrots, arugula or spinach, cashew Caesar dressing, and sliced avocado among the tortillas.
  7. Fold in the sides of each tortilla, roll tightly into a wrap, and serve.

Notes

  • For the creamiest dressing, soak the cashews in cold water for at least 4 hours or in boiling water for at least 45 minutes.
  • Arrowroot starch and corn starch can be used interchangeably to help the tofu become crispy.
  • Add extra water to the dressing only as needed; it should remain thick and creamy enough to stay inside the wraps.
  • Use arugula for a peppery flavor or spinach for a milder wrap.

Nutrition

Find it online: https://yumfamilyrecipes.com/crispy-tofu-caesar-wraps/