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Ingredients
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Crispy Tofu
Vegan Chipotle Ranch
Wrap & Fillings
Method
Crispy Tofu
- 1
Press and cube tofu
Drain the 14 oz block of extra-firm tofu and press between clean kitchen towels or paper towels under a heavy skillet or tofu press for 15–25 minutes to remove excess moisture. Cut into 1/2-inch cubes after pressing.
- 2
Coat tofu
In a wide bowl, whisk together 3 tbs cornstarch, 2 tbs all-purpose flour, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/2 tsp black pepper. Toss the tofu cubes gently in the dry mixture until evenly coated, pressing lightly so the coating adheres.
- 3
Pan-fry to crisp
Heat a large nonstick or cast-iron skillet over medium-high heat and add 4 tbs neutral oil. When the oil shimmers, add tofu cubes in a single layer (work in batches if needed to avoid crowding). Fry without moving for 2–3 minutes until bottoms are golden and crisp, then turn and fry other sides for another 2–3 minutes, about 8–10 minutes total until deeply golden and crisp. Transfer to a rack or paper towel-lined plate to drain. Sprinkle a light pinch of salt immediately while hot.
- 4
Optional oven finish (for extra crisp)
If you prefer less oil, preheat oven to 425°F (220°C). After coating, arrange tofu on a parchment-lined baking sheet, spray or brush lightly with oil, and bake 20–25 minutes, flipping halfway, until crisp and golden.
Vegan Chipotle Ranch
- 5
Mix base
In a small bowl, combine 1/2 cup vegan mayonnaise and 1/4 cup unsweetened plant-based yogurt. Whisk in 1 tbs fresh lemon juice and 1 tsp apple cider vinegar until smooth.
- 6
Add flavor
Stir in 1 tsp finely minced chipotle in adobo (start with less and adjust to taste), 1/2 tsp maple syrup, 1 tbs chopped chives, 1 tbs chopped parsley, 1/2 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- 7
Adjust consistency and chill
If the dressing is too thick for drizzling, add up to 1 tsp water at a time until desired consistency. Taste and adjust seasoning or chipotle heat. Let chill in the refrigerator for at least 10 minutes to meld flavors; it can be made up to 2 days ahead.
Wrap Assembly
- 8
- 9
Build the wrap
Spread about 1.5 tbs of the chipotle ranch down the center of each warm tortilla. Layer 1 cup shredded romaine or spring mix, 1/4 cup shredded purple cabbage, 2 tbs grated carrot, several slices of avocado (1/4 of the avocado per wrap if using one whole), and a generous handful (about 4–5 pieces) of crispy tofu cubes (about 3.5 oz / 100 g equivalent per wrap). Sprinkle with a small handful (1 tbs) of chopped cilantro if using and squeeze a little lime juice over the filling.
- 10
Fold and serve
Fold the sides slightly, then roll the bottom up tightly to enclose the filling. If desired, toast the assembled wrap seam-side down in a skillet for 1–2 minutes to seal and add extra crispness. Cut in half and serve with extra chipotle ranch on the side and lime wedges.