Spicy BBQ Tofu Wraps
These Spicy BBQ Tofu Wraps are a quick, plant-based meal bursting with flavor. High in protein, loaded with fresh vegetables, and perfect for grilling or baking, they’re ideal for lunches, dinners, or meal prep. Healthy, easy, and satisfying!
Equipment
- 1 large non-stick skillet or griddle
- 1 cutting board
- 1 chef’s knife
- Paper Towels
- 1 small mixing bowl
- 1 spatula
Ingredients
For the Tofu:
- 12 oz 350 g extra firm or super firm tofu
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp coarse salt
- ½ tsp coarse black pepper
For the Wrap Filling:
- 1 –2 medium tomatoes sliced or chopped
- 1 cucumber cut into spears
- 2 cups romaine lettuce chopped or ribboned
- 1 avocado sliced or mashed
- 4 medium tortillas warmed
For the Spicy BBQ Sauce:
- ½ cup smoky BBQ sauce
- 1 –2 tbsp sriracha sauce
- 1 tbsp vegan mayonnaise
Optional Add-Ins:
- 1 carrot grated
- 1 –1½ cups sprouts
- 2 cups spinach or arugula
- 1 red bell pepper thinly sliced
- Pickled onions or raw red onion slices
Instructions
- Prepare the Tofu for Cooking: Start by carefully removing your block of extra-firm tofu from its packaging. Wrap it in paper towels and gently press to absorb any excess moisture. If the tofu feels especially wet or soft, place it between layers of paper towels or a clean kitchen towel and press with a heavy skillet or a few books for 15–30 minutes. Properly pressing the tofu ensures it crisps beautifully when cooked and allows the seasonings to stick effectively. Once pressed, cut the tofu into slabs roughly ¼ to ½ inch thick, arranging them evenly on a plate or clean paper towels.
- Season the Tofu Slabs: In a small bowl, mix together the garlic powder, onion powder, smoked paprika, coarse salt, and black pepper. Sprinkle this spice blend generously over both sides of each tofu slab, gently pressing the spices into the tofu so they adhere. This seasoning forms the flavorful base that pairs perfectly with the smoky, spicy BBQ sauce.
- Make the Creamy Spicy BBQ Sauce: In a small mixing bowl, combine the smoky BBQ sauce, sriracha, and vegan mayonnaise. Stir until smooth and creamy. Taste and adjust the spice level by adding more sriracha if you prefer a bolder heat. Set aside about half of the sauce for drizzling or dipping later—the other half will be used to coat the tofu during cooking.
- Cook the Tofu on the Stovetop: Heat a non-stick skillet or griddle over medium-high heat. If desired, lightly coat with a neutral oil to prevent sticking, though non-stick pans often do not require it. Place the tofu slabs in the pan and allow them to cook undisturbed for 3–4 minutes until the bottom edges turn golden brown. Carefully flip the slabs using a spatula, and brush the tops generously with the prepared BBQ sauce. Reduce the heat to medium to avoid burning the sugar in the sauce, then cook for another 3 minutes. Flip the tofu one last time, apply a final coating of BBQ sauce, and cook an additional 1–2 minutes. The tofu should be sticky, caramelized, and fragrant.
- Oven-Baked Tofu Option: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Arrange the tofu slabs in a single layer and season as directed in Step 2. Bake for 12 minutes, then flip each slab and brush with BBQ sauce. Continue baking for an additional 6–8 minutes, or until the edges are golden and the sauce is slightly caramelized. Baking is a great hands-off option that still delivers tender, flavorful tofu.
- Prepare the Fresh Veggie Fillings: While the tofu is cooking, wash and prep your vegetables. Slice or chop the tomatoes, cut the cucumber into spears, shred or ribbon the romaine lettuce, and slice or mash the avocado. If using optional ingredients, grate the carrot, slice the red pepper, prepare the sprouts, or chop any pickled onions. Arrange all vegetables on a serving platter or in separate bowls for easy assembly.
- Warm the Tortillas: To make the wraps pliable and soft, heat the tortillas on a dry skillet or griddle over medium-high heat for about 20 seconds per side. Alternatively, you can warm them in the microwave for 10 seconds. Warm tortillas prevent cracking while folding and enhance the overall texture of the wrap.
- Assemble the Tofu Wraps: Lay a warmed tortilla flat on a plate or clean surface. Spread a layer of creamy BBQ sauce in the center of the tortilla. Place 2–3 slabs of the cooked tofu on top of the sauce, then layer the prepared vegetables evenly over the tofu. Drizzle additional BBQ sauce over the filling if desired for extra flavor.
- Roll and Secure the Wraps: Fold the sides of the tortilla inward, then roll the bottom flap over the filling and continue rolling tightly burrito-style until fully sealed. Use your hands to gently press the wrap so it holds together. Place the wrap seam-side down to prevent it from unrolling. For easier eating, cut the wrap diagonally in half with a sharp knife.
- Serve and Enjoy: Arrange the wraps on a plate and serve with any remaining BBQ sauce for dipping. These wraps are perfect hot, warm, or even room temperature, making them ideal for quick lunches, weeknight dinners, or meal prep. Enjoy the combination of smoky, spicy tofu, creamy sauce, and fresh, crisp vegetables in every bite.
Notes
- Tofu Prep: Always gently press tofu before cooking to remove excess water. This ensures a firmer texture and helps the seasonings adhere better. Extra-firm tofu generally requires minimal pressing, while softer blocks benefit from 15–30 minutes of pressing.
- Spice Flexibility: The spice blend in this recipe is fully adaptable. Feel free to adjust garlic, paprika, or sriracha to match your preferred heat and flavor.
- BBQ Sauce Tip: Make your sauce a little extra thick if you plan to bake tofu—this helps it caramelize without running off.
- Veggie Variations: You can swap or add any vegetables depending on what’s in season or available—bell peppers, zucchini ribbons, or shredded cabbage all work beautifully.
- Meal Prep Friendly: This recipe holds up well in the fridge. Prepare tofu and sauce in advance for faster weekday lunches.
