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A pita wrap stuffed with black pepper tofu, cooked peppers and onions and a sriracha mayo sauce.

Black Pepper Tofu Wrap

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  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3-4 wraps 1x
  • Category: Lunch
  • Method: Stove Top
  • Cuisine: Chinese Inspired
  • Diet: Vegan


This Black Pepper Tofu Wrap is packed with rich umami flavor and comes together in less than 30 minutes. High-protein and easy to make ahead of time. 



Shredded Tofu

  • 1 lb super firm tofu
  • 1 tbsp cornstarch
  • 1 tsp light brown sugar or coconut sugar (optional)
  • 1/2 tsp fresh cracked black pepper
  • 1 tbsp tamari
  • 1 tbsp rice vinegar
  • 1 tbsp avocado oil

Black Pepper Sauce

  • 2 tbsp tamari
  • 1 tbsp Shaoxing wine (or equal parts vegetable broth)
  • 1 tbsp rice vinegar
  • 1 tsp fresh cracked black pepper
  • 1/2 tsp fresh cracked white pepper (or more black pepper)
  • 2 tsp light brown sugar or coconut sugar
  • 1 tsp cornstarch
  • 1/2 cup vegetable broth


  • 1 tbsp avocado oil
  • 1/2 medium red onion, sliced
  • 1/2 green bell pepper, sliced into strips
  • 1/2 red bell pepper, sliced into strips
  • 2 cloves garlic, grated
  • 1/2 inch fresh ginger, grated

Quick Sriracha Mayo (optional)

  • 2 tbsp vegan mayo
  • 2 tbsp plain unsweetened plant-based yogurt
  • 23 tsp sriracha
  • 1 tsp maple syrup (optional)
  • Kosher salt as needed

Wrap Assembly: 3-4 whole grain wraps, lettuce, fresh herbs like cilantro, vegan sriracha mayo (optional)


  1. Preheat the oven to 425F. Place a box grater over a parchment lined baking tray and grate the super firm tofu over the largest holes. Once the whole block is shredded, top with the cornstarch, sugar, pepper, tamari, rice vinegar, and oil. Carefully toss the tofu to evenly coat then spread it out in an even layer on the baking tray. Bake in the oven for 10 minutes, give the tofu a careful toss then return to bake for 5-8 minutes.
  2. To a small bowl add the tamari, wine, vinegar, pepper, sugar, vegetable broth, and cornstarch. Use a whisk to mix it together until no clumps remain, then set it to the side.
  3. Heat the oil up in a large skillet over medium high heat. Once hot, add the onions and peppers to the pan and give them a quick sauté for about 2-3 minutes. Add the garlic and ginger, and continue to sauté until fragrant, about 30 seconds.
  4. Lower the heat to medium low. Give the pepper sauce another whisk, then pour it into the pan, stirring frequently until the sauce begins to slightly thicken, about 2 minutes.
  5. Pour in the shredded tofu and fold it into the sauce until completely coated then remove the pan form heat.
  6. If making the sriracha mayo, add the mayo, yogurt, sriracha, maple syrup, and a pinch of salt to a bowl and whisk together until uniform in color.
  7. To assemble a wrap, warm up your wrap as per package instructions, then smear 1-2 tablespoons of the sriracha mayo across the surface. Add a handful of lettuce, then top with a portion of the shredded tofu and peppers and fresh cilantro as desired. Wrap it up then enjoy!


I recommend using super firm tofu, not extra firm tofu for grating. If you plan to grate your tofu, make sure that your tofu is very dense. Extra firm tofu that comes in a tub of water will be too soft to grate successfully. Instead, press the tofu using a tofu press for about 15 minutes to remove excess water then crumble into pieces then season as the instructions state.

If you are using extra firm tofu, press your tofu well to remove excess water. Tear the tofu into small 1-inch pieces and coat as instructed. To bake, place on a parchment lined baking tray and place in the oven for 20 minutes, flip the pieces and bake again for 10 minutes.

Modify the sodium based on your nutrition needs. To help keep the sodium in a good range, feel free to use reduced sodium soy sauce and low sodium vegetable broth when appropriate.