Sweet & Sour Vegan Wrap Recipe

Make the tangy vegan spread

In a small bowl combine vegan mayonnaise, fresh lime juice, maple syrup, sriracha (if using), salt and black pepper. Whisk until smooth and set aside in the refrigerator to chill while you prepare other components.

Prep the vegetables: thinly slice the red and yellow bell peppers, seed and thinly slice the cucumber, julienne or shred the carrot, thinly slice the green onions, finely chop cilantro, and thinly slice or finely shred the red cabbage. Place all prepared vegetables in a large bowl and toss to combine.

Make the sauce base: in a small saucepan combine rice vinegar, light brown sugar, soy sauce, ketchup, grated ginger and minced garlic. Stir over medium heat until sugar dissolves, about 2–3 minutes.

Thicken the sauce: in a small cup whisk cornstarch with 2 tablespoons cold water to make a slurry. Pour the slurry into the simmering sauce and stir constantly until the sauce thickens slightly, about 1 minute. Remove from heat and let cool to warm.

Toss vegetables with sauce: pour about half of the warm sweet & sour sauce over the mixed vegetables and toss to coat evenly. Reserve the remaining sauce for glazing the tofu and for drizzling when assembling the wraps.

Prepare the tofu: press extra-firm tofu for at least 20 minutes to remove excess moisture, then cut into 1/2–3/4-inch cubes. Pat dry with paper towels.

Coat and pan-fry tofu: toss tofu cubes gently with 2 tablespoons cornstarch until evenly coated. Heat 2 tablespoons neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer and cook without moving for 2–3 minutes to form a crust. Turn and cook remaining sides until golden and crisp all over, about 6–8 minutes total. Remove from pan and place on a paper towel-lined plate.

Glaze the tofu: return the skillet to low heat, add the reserved sweet & sour sauce (about 2–3 tablespoons or to taste) and warm it briefly. Add the cooked tofu back to the skillet and toss gently to glaze, 1–2 minutes. Remove from heat.

Add crunch: sprinkle chopped roasted peanuts or cashews and sesame seeds over the glazed tofu if using; toss lightly to combine.

Warm the tortillas: wrap tortillas in a damp clean kitchen towel and microwave for 20–30 seconds or warm individually in a dry skillet over medium heat 15–20 seconds per side until pliable.

Assemble the wraps: lay a warmed tortilla flat. Spread about 2 tablespoons of the chilled tangy vegan spread down the center of each tortilla. Add a small handful (about 1/2 cup) of mixed baby greens or spinach, followed by a generous portion (about 3/4–1 cup) of the sweet & sour tossed vegetables. Top with several glazed tofu cubes (about 3–4 per wrap) and a sprinkle of chopped nuts and cilantro. Drizzle additional reserved sweet & sour sauce over the filling if you like.

Fold and serve: fold the bottom edge of the tortilla up over the filling, fold in the sides, and roll tightly to form a wrap. Cut in half on the bias if desired. Serve immediately with lime wedges to squeeze over the filling.