These delicious vegan wraps are stuffed with balsamic tofu, fresh veggies, and creamy hummus! Perfect from everything from easy dinners to packed lunches.
- 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
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Coat the bottom of a large skillet with the oil and place it over medium heat.
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Give the oil a minute to heat up, then add the tofu cubes.
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Cook the tofu for about 10 minutes, flipping the pieces once or twice, until browned on multiple sides.
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While the tofu cooks, stir the balsamic vinegar and brown sugar together in a small bowl.
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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.
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Remove the tofu from the skillet and season the pieces with salt to taste.
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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.
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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.
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Optionally slice the wraps in half. Serve.