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A wrap cut in half with tofu, vegetables held in hand.

Miso Mustard Tofu Wraps

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  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 wraps 1x
  • Category: Lunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These miso mustard tofu wraps are bursting with bright flavors. The tofu is coated and baked with a delicious miso mustard sauce and then wrapped up with vegetables and some sriracha mayo. Vegan, easy to make and perfect for lunches.



Miso Mustard Tofu

  • 1 block (420 g) extra firm tofu, pressed and drained
  • 1 tbsp Chinese Mustard or Dijon Mustard
  • 1 tsp yellow or white miso paste
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp maple syrup (optional)
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • Few cracks of fresh white pepper

Sriracha Mayo

  • 1/3 cup vegan mayonnaise
  • 12 tbsp sriracha

Assembling Wraps

  • 4 Whole Grain Wraps
  • 1 cup spinach
  • 1 cup cabbage or coleslaw mix
  • 1 carrot, shredded
  • 1 cucumber, julienned
  • Salt & pepper to taste


  1. Preheat oven to 400F and line a baking sheet with parchment paper or a Silpat. Cube your pressed tofu as desired for your wrap. I cut it into 32 equal sized pieces.
  2. To an airtight container add in the remaining ingredients for the miso mustard sauce and with a fork, lightly mash the miso into the remaining sauce ingredients and mix well until no lumps remain.
  3. Add in your tofu cubes to the container and then seal it with a lid and give a gentle shake to completely coat. If you have time, allow the tofu to marinade for at least 15 minutes before continuing.
  4. Remove the individual tofu pieces and place on your lined baking tray, making sure to reserve the container that has any residual bits of the marinade. Place baking sheet in the oven for 25-30 minutes, making sure to flip your tofu after 20 minutes have elapsed.
  5. While the tofu is baking, you can prepare your extra fillings and the sriracha mayo. To a bowl, add in your vegan mayo and sriracha and give a good mix to combine.
  6. When tofu is done baking, place the tofu pieces back in the bowl with the miso mustard sauce and with a spatula, toss to coat.
  7. Now assemble your wraps. Start by laying a wrap on a flat surface and adding a spoonful of mayo to spread around half the wrap. To the half coated side, add your vegetables of choice and season with a pinch of salt and pepper. Now layer on your tofu. Carefully roll your wrap and enjoy.


Press your tofu well before baking. Use a tofu press or use your hands to gently squeeze your tofu from either end over a sink to drain some of the liquid. Once done, give your tofu a final pat dry before marinating.

Marinate your tofu. Try to marinate your tofu for 15 minutes or if possible, for a little longer to really get the flavors to get into the tofu before baking.

Avoid overstuffing your wraps. You will have a better time rolling your wrap and it will also lead to less breakage of your wrap in general.

Use a soft, pliable wrap. Typically, I recommend using a flour tortilla when possible. They bend and roll much easier compared to other wraps. If using a gluten free or low-carb style wrap, just know you likely might see some breaks in the wrap when rolling.