Chipotle Shredded Tofu Wrap

Serving Size: 10

These vegan/vegetarian wraps are filled to the brim with BBQ shredded tofu, tons of fresh veggies and a creamy chipotle bean spread.

Recipe by: Chloe Ting

Cook Times

Active Prep35

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time35

Recipe Serving Size10

Cooking Tools Required

Box grater, Cutting board, Oven, Sharp Knives

Ingredients

24 ounce extra firm tofu
2 tablespoon tomato paste
2 tablespoon extra virgin olive oil
2 tablespoon soy sauce
2 tablespoon maple syrup
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika

other ingredients

10 low carb spinach wrap
2 cucumber
2 tomato
1 green bell pepper
1 avocado
8 ounce spring lettuce mix
16 ounce chipotle white bean dip

Instructions

Preheat oven to 350 degrees.
Drain tofu and pat dry with a tea towel.
Using a box grater (the side with the larger holes), grate tofu into shreds. No need to be perfect - uneven texture is even better! Transfer to a large mixing bowl.
In a small bowl, mix together all the seasonings for the tofu until combined. Drizzle mixture all over shredded tofu and toss gently to coat.
Transfer tofu to a lined baking sheet, spreading it out in an even layer.
Bake for 15 minutes, tossing once halfway through.  Remove from oven.

Prepare other ingredients:

Slice tomato and avocado, and julienne bell pepper and cucumber.
Assemble your wraps by placing on each one: a generous dollop of chipotle white bean dip, salad greens, cucumber, tomato, bell pepper, avocado, and a generous amount of shredded tofu. Roll tightly and cut in halves. Enjoy!

Notes

I used low carb spinach wraps but feel free to use any wraps that suit your dietary needs. Or feel free to make your own using this easy recipe!
Feel free to add more chili powder to the tofu if you like more of a kick.
You may substitute maple syrup with any other liquid sweetener of choice. If using a granulated sweetener, add 1 tbsp water.
Feel free to switch out or add any vegetables you like for the fillings! Some other suggestions are: iceberg or romaine lettuce, kale, shredded carrot, red cabbage or alfalfa sprouts.

Nutrition