Maple Hoisin Shredded Tofu Wraps
These Maple Hoisin Shredded Tofu Wraps use shredded tofu for a flavorful, crispy, chewy filling that will keep your weekly meal prep fun and satisfying. Easy to make, high-protein and budget-friendly!
If you’ve been getting bored with your typical tofu prep, may I suggest shredding your tofu? Honestly, it’s such a simple way to change up the texture of your tofu. Better yet, when it’s cooked in a sauce it has more surface area to absorb more flavor. And that is exactly what we are doing with these Shredded Tofu Wraps.
Why You’ll Love This Shredded Tofu Wrap
- Great to meal prep in advance. Prep the separate components in advance and use them to build epic wraps or bowls throughout the week.
- High protein and satisfying. Using super firm tofu helps to make these wraps a high-protein and satisfying meal. Each wrap contains 23 grams of protein just with the tofu filling alone.
- Customize it to your liking. Swap out the veggies or use a pre-made sauce to change things up and keep it interesting.
Key Ingredients and Substitutions
- Tofu: I recommend super firm tofu. No pressing required and holds it’s shape well when shredded. Extra firm tofu works equally well. Just make sure to press excess water out and pat dry before using.
- Shredded Veggies: To keep it easy, use bagged pre-shredded veggies like cabbage, carrots or any mixes you love. You can also shred the veggies yourself using a shredding tool.
- Wraps: I used a burrito-sized tortilla wrap. Feel free to use a gluten-free wrap or lettuce leaves as gluten-free alternatives.
- Tamari: Tamari is similar to soy sauce. I often suggest gluten-free tamari for those needing an alternative. You can also use coconut aminos as another gluten-free option.
- Hoisin Sauce: Love using this in stir-fry sauces. Offers a lovely balance of savory and mild sweet. For those looking for a gluten-free alternative, do know that Kikkoman and San-J both carry a gluten-free option that is appropriately labeled.
- Rice Wine Vinegar: Feel free to swap with some apple cider vinegar or some lime juice.
- Maple Syrup: This is interchangeable with brown sugar. I like to use maple syrup because it’s liquid and will blend into the sauce instantly.
- Garlic & Ginger: Fresh garlic and ginger makes a big difference when it comes to the sauce. If you don’t have access or are in a pinch, you can replace with 1 teaspoon of garlic powder and 1/2 teaspoon ground ginger powder.
- Corn Starch Slurry: This is a combination of cornstarch and water. When mixed together and used in sauces, it helps to thicken and create a more glossy sauce that sticks to your food. You can also use arrowroot starch as an alternative.
- Vegan Mayo or Yogurt: This is the base of our sriracha sauce. I generally always have yogurt on hand at home for sauces like this. If not I use a vegan mayo alternative.
- Sriracha: Helps to add some heat to our wrap. You can use a teaspoon or more of your favorite hot sauce as an alternative.
How to Make a Shredded Tofu Wrap
Crumble or shred your tofu. To shred, place a box grater over a parchment lined baking sheet. Grate your tofu over the largest holes on the grater to make shreds then add oil, 1 tablespoon of soy sauce, garlic powder and 1 tablespoon of cornstarch and toss to coat. Spread the mixture out into a single layer then place the tray in the oven to bake for 15 minutes. Flip the tofu and bake again for 10 minutes until golden.
Meanwhile, place the shredded cabbage and carrots in a storage container with lime juice, salt and sugar. Toss to coat, cover and set aside.
In another storage container or jar, whisk together the mayo, sriracha, lime juice, and syrup then adjust salt to taste.
Now, prepare the stir-fry sauce. Set a pan over medium low heat. To a bowl, combine the remaining 2 tablespoons of soy sauce, hoisin sauce, vinegar, maple syrup, garlic, ginger, sesame oil, and vegetable broth. Whisk the sauce together and carefully pour into the pan. Use the same bowl to combine the remaining tablespoon of cornstarch and 2 tablespoons of water. Whisk well then add to the pan. Stir the sauce, allowing it to warm through and bubble. Once the sauce has thickened, add the tofu, toss to coat and remove from heat.
Now assemble your wraps. Lay your wrap on a flat surface. Spread a spoonful of sriracha mayo then layer on the greens, pickled veggies, a pinch of cilantro and 1/3 of the tofu mixture. Roll into a burrito and optionally toast the wrap on both sides in a dry pan before serving.
Expert Tip
- Grate or crumble your tofu. If you don’t have a box grater, feel free to crumble the tofu with your hands or a fork.
- For best results use super firm or extra firm tofu. I prefer using super firm tofu for this recipe as it is already pressed and easier to shred.
- Make it faster with some convenience items. You can use bagged pre-shredded veggies to make this come together faster. Feel free to also use a pre-made sauce like Teriyaki sauce as an alternative to the sauce in the recipe.
Frequently Asked Questions
There are a couple of benefits of shredding tofu. Shredding your tofu gives it more surface area that can get in contact with the sauce. This allows the tofu to absorb and adhere more sauce compared to when it’s cubed. Shredding also helps change the texture of the tofu. When baked it gives it more of a shredded meaty texture.
You can base this on the variety of tofu you get. If your tofu feels more water logged, I do recommend pressing water out of it. This will help to make your tofu less crumbly when shredding and also help it better crisp up when it’s baked. Super firm tofu doesn’t require any pressing and is the easiest to grate. Extra firm tofu is another great option. Just squeeze some excess water out of it and pat dry before using.
To make this wrap gluten-free we will need to make a few swaps. Swap soy sauce for a gluten-free tamari or some coconut aminos. Also make sure to use a gluten-free hoisin sauce. Brands like San-J and Kikkoman both have gluten-free varieties of their hoisin sauce. Lastly, change the wrap to a gluten-free wrap that you love. You can also serve this mixture in lettuce leaves to make lettuce wraps.
I would recommend making the wraps the day you plan to eat them. However, the filling components can be made ahead of time and store in separate containers to make assembly really simple. Store the saucy tofu filling in an airtight container and place in the fridge for up to 5 days. The quick pickled veggies and sauces can be stored separately in the fridge for up to 7 days.
Wrap Variations
If you’re getting bored with this combination, consider changing up the fillings as follows:
- BBQ: Swap the sauce for the tofu with 1/4 cup of your favorite barbecue sauce along with 1/4 cup water and the cornstarch slurry.
- Chipotle: Toss the tofu with 1-2 diced chipotle peppers in adobo sauce, lime juice and a little maple syrup.
- Buffalo Sauce: Add 1/4 cup buffalo sauce to your baked tofu shreds and toss to coat. Can be served with a tahini ranch sauce and some coleslaw.
More Vegan Lunch Ideas to Prep Ahead
- Greek-Inspired Chickpea Tofu Wraps
- 15-Minute Gochujang Noodles (Bibim Guksu)
- Tahini Ranch Pasta Salad
- Veggie Pinwheels with Avocado Edamame Spread
- Green Goddess Salad Sandwich
Maple Hoisin Shredded Tofu Wraps
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Maple Hoisin Shredded Tofu Wraps use shredded tofu for a flavorful, crispy, chewy filling that will keep your weekly meal prep fun and satisfying. Easy to make, high-protein and budget-friendly!
Ingredients
Shredded Tofu
- 1, 454 gram block of super firm tofu, pat dry
- 1 tbsp avocado oil
- 3 tbsp tamari or soy sauce, divided
- 2 tbsp cornstarch or arrowroot powder
- 1 tsp garlic powder
- 1 1/2 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 2 cloves garlic, grated
- 1/2 inch ginger, grated
- 1 tsp sesame oil, optional
- 1/2 cup vegetable broth
Sriracha Mayo
- 1/4 cup vegan mayo or a thick unsweetened plant-based yogurt
- 1 tbsp sriracha
- Juice of half a lime
- 1 tsp maple syrup
- Salt to taste
Assembly
- 3/4 cup shredded cabbage
- 3/4 cup shredded carrots
- Juice of half a lime
- 1/2 tsp salt
- 1 tsp sugar or maple syrup
- 3/4 cup greens of choice
- Cilantro, optional
- 3 burrito wraps
Instructions
- Preheat oven to 425F. Crumble or shred your tofu. To shred, place a box grater over a parchment lined baking sheet. Grate your tofu over the largest holes on the grater to make shreds then add oil, 1 tablespoon of soy sauce, garlic powder and 1 tablespoon of cornstarch and toss to coat. Spread the mixture out into a single layer then place the tray in the oven to bake for 15 minutes. Flip the tofu and bake again for 10 minutes until golden.
- Meanwhile, place the shredded cabbage and carrots in a storage container with lime juice, salt and sugar. Toss to coat, cover and set aside.
- In another storage container or jar, whisk together the mayo, sriracha, lime juice, and syrup then adjust salt to taste.
- Now, prepare the stir-fry sauce. Set a pan over medium low heat. To a bowl, combine the remaining 2 tablespoons of soy sauce, hoisin sauce, vinegar, maple syrup, garlic, ginger, sesame oil, and vegetable broth. Whisk the sauce together and carefully pour into the pan. Use the same bowl to combine the remaining tablespoon of cornstarch and 2 tablespoons of water. Whisk well then add to the pan. Stir the sauce, allowing it to warm through and bubble. Once the sauce has thickened, add the tofu, toss to coat and remove from heat.
- Now assemble your wraps. Lay your wrap on a flat surface. Spread a spoonful of sriracha mayo then layer on the greens, pickled veggies, a pinch of cilantro and 1/3 of the tofu mixture. Roll into a burrito and optionally toast the wrap on both sides before serving.
Notes
Grate or crumble your tofu. If you don’t have a box grater, feel free to crumble the tofu with your hands or a fork.
For best results use super firm or extra firm tofu. I prefer using super firm tofu for this recipe as it is already pressed and easier to shred.
Make it faster with some convenience items. You can use bagged pre-shredded veggies to make this come together faster. Feel free to also use a pre-made sauce like Teriyaki sauce as an alternative to the sauce in the recipe.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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10/10 would recommend 🙌 The shredded and baked tofu has an interesting texture; the sweetness of the stirfry sauce balances the heat of the sriracha sauce (I used yogurt), and the tang of the pickled veg 🤩 If only my burrito rolling skills could match the flavor …