What’s the benefit of shredding tofu?

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.

Is pressing tofu required?

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.

How do I make this gluten-free?

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.

Can this be made in advance?

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.

Maple Hoisin Shredded Tofu Wraps

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

Scale

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

Cook Mode Prevent your screen from going dark

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.