Crispy Shredded Tofu Wrap with Sweet Chili Sauce

Discover a delightful and #EasyVegan meal with my Shredded Tofu Wraps featuring a tangy sweet chili sauce. Perfectly crispy tofu, fresh veggies, and a flavourful homemade sauce come together in a warm, grilled tortilla for a satisfying and nutritious lunch or dinner option.

Ingredients:

For the Tofu:

• 1 block firm tofu

• 2 tbsp olive oil

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp paprika

For the Filling:

• 1 stalk celery, thinly sliced

• 1 red bell pepper, diced

• 1/2 cucumber, thinly sliced

• 2 tortillas

For the Sauce:

• 1/2 cup vegan mayonnaise

• 1/2 cup cashews

• 3 tbsp sweet chili sauce

• 1 tbsp rice vinegar

• 1 tbsp Dijon mustard

• 1 tbsp olive oil

• 1 garlic clove

• 1 tsp red pepper flakes

• 1 tsp paprika

• pinch of salt
  

Directions:

1. Preheat oven to 375°F (190°C) or air fryer to 350°F (175°C). Drain and press tofu, shred it, and coat with olive oil, onion powder, garlic powder, and paprika. Bake for 18-20 minutes or air fry for 12-15 minutes until golden and crispy.

2. In a blender, blend vegan mayonnaise, cashews, sweet chili sauce, rice vinegar, Dijon mustard, olive oil, garlic clove, red pepper flakes, paprika, and salt until smooth.

3. Slice the celery and bell peppers. Once the tofu is cooked, transfer it to a large bowl and add the celery, bell peppers, and sauce. Mix well.

4. Slice your cucumbers and lay them on a tortilla, add the tofu mixture, and wrap tightly.

5. Grill the wraps on a skillet over medium heat for 2-3 minutes on each side until crispy. Serve and enjoy!