These delicious vegan wraps are stuffed with balsamic tofu, fresh veggies, and creamy hummus! Perfect from everything from easy dinners to packed lunches.
While I'm a big fan of all kinds of vegan sandwiches, wraps have a special place in my heart. There's just something about biting into a soft tortilla stuffed with fresh veggies and savory fillings.
Wraps tend to lend themselves particularly well to vegan fillings. All those veggies layer and roll up so nicely. I've been itching to create a killer veggie wrap recipe, and I took the abundance of summer produce and the need for back to school lunches as an excuse!
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What You'll Need
- Olive oil. Feel free to substitute any high-heat oil that you hand, such as canola, coconut, or corn oil.
- Tofu. Use extra-firm or super firm tofu for the best results. If you use extra-firm tofu you'll need to press it before cooking.
- Balsamic vinegar. Make sure to use a good quality balsamic vinegar — one that's thick and syrupy with a touch of sweetness to it.
- Brown sugar. Use organic sugar to keep the recipe vegan.
- Salt & pepper.
- Flour tortillas. Use large (burrito sized) tortillas or wraps. I used multigrain tortillas for the wraps in the photos, but any flavor or variety will work! If you need to keep your wraps gluten-free, just use your favorite gluten-free tortillas or wraps.
- Hummus. Use store-bought or homemade hummus — any flavor you like!
- Baby spinach.
- Tomatoes.
- Avocado. Pick an avocado that's ripe but not overripe. It should give slightly when pressed with a finger.
- Fresh basil. You definitely can not substitute with dried basil in this recipe. Use fresh!
- Cucumber.
How to Make Tofu Wraps
The following is a summary of how to make these wraps, along with some pro tips! Scroll all the way down if you'd prefer to skip right to the full recipe.
- Start by making your balsamic tofu. Oil up a nonstick skillet and add diced tofu. Pan-fry the tofu for a few minutes on each side, until the pieces begin to crisp up. Check out this post on how to cook tofu for some extra tips on this method!
- While the tofu cooks, mix some balsamic vinegar and brown sugar together in a small cup, then carefully pour it over your tofu. Give everything a stir to distribute the mixture over your tofu.
- Continue cooking the tofu until most of the liquid dries up.
- Take the tofu out of the skillet, transfer it to a plate, and sprinkle it with a bit of salt.
- Once your tofu is cooked, you can fill your wraps! Tip: warm up your wrap or tortilla before you start — this will make it more pliable.
- Arrange your fillings in a short strip down the middle of your wrap. Go in the following order: hummus, spinach, sliced tomato, sliced avocado, basil leaves, julienne cut cucumber, and balsamic tofu. Tip: sprinkle the layers with a bit of salt and pepper as you arrange them — especially the tomato and avocado slices.
- I like to slice my wraps in half before serving, but that's totally optional!
Leftovers, Storage & Meal Prep
These wraps will keep in a sealed container or bag in the fridge for about 2 days. Avocado has a tendency to brown over time, but it'll still be safe to eat. Choose very fresh avocados to minimize browning.
You can also make these as meal-prep wraps! Just prepare all of the fillings and store them in sealed containers in the fridge for 2 to 3 days, then assemble the wraps when you're ready.
More Vegan Lunch Ideas
Check out my collection of over 20 DELICIOUS vegan lunch recipes.
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Vegan Wraps with Balsamic Tofu & Hummus
Ingredients
- 1 ½ teaspoons olive oil
- 8 ounces extra-firm or super firm tofu (pressed if using extra-firm), cut-into ½-inch cubes
- 2 tablespoons balsamic vinegar
- 1 teaspoon organic brown sugar
- Salt & pepper, to taste
- 4 large (10-inch) flour tortillas or wraps
- ½ cup hummus
- ½ cup baby spinach leaves
- 1 medium tomato, thinly sliced
- ½ ripe avocado, pitted, peeled, and sliced
- 8-12 large fresh basil leaves
- ½ medium cucumber, julienne cut
Instructions
- Coat the bottom of a large skillet with the oil and place it over medium heat.
- Give the oil a minute to heat up, then add the tofu cubes.
- Cook the tofu for about 10 minutes, flipping the pieces once or twice, until browned on multiple sides.
- While the tofu cooks, stir the balsamic vinegar and brown sugar together in a small bowl.
- When the tofu has finished cooking, carefully pour the balsamic mixture over the pieces. Flip them a few times and continue cooking them for about 2 minutes, until all of the liquid cooks off.
- Remove the tofu from the skillet and season the pieces with salt to taste.
- Spread about 2 tablespoons of hummus in a short strip down the middle of each tortilla, then arrange the fillings over the hummus in the following order: spinach, tomato, avocado, basil, cucumber, and tofu, sprinkling the layers lightly with salt and pepper to taste as you arrange.
- Fold the edge of one of the wraps over the fillings, then tuck in the sides and roll the wrap to close. Repeat for each wrap.
- Optionally slice the wraps in half. Serve.
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nice recipe idea. I changed up a little and marinated the tofu in the balsamic mixture. will roast it with a little olive oil, reduce the balsamic, and then drizzle that over the tofu. we have some hummus my wife made and some spinch/pea pesto I made that I will use as well. thanks for the good dinner idea!
JB