Crispy Shredded Chipotle Tofu Wraps
These Crispy Shredded Chipotle Tofu Wraps have a crispy chewy tofu filling coated in delicious smoky flavors. Easy to make and a great high-protein plant based option.
I’m currently going through a shredded tofu phase, but for good reason! When shredded, tofu becomes thinner and has more surface area to absorb sauces. So, when it’s cooked, these shreds can become crispy and chewy. Plus, it provides more area to absorb flavor. An automatic win-win.
And, if you’ve already made my Maple Hoisin Shredded Tofu Wraps, this folded chipotle version will give you some more flavors to play with.
Why You’ll Love These Shredded Chipotle Tofu Wraps
- Meal prep in advance. Prepare the tofu, veggies and sauce in advance to help make preparing easy wraps much faster during the week.
- Customize it. Make it your own by adjusting flavors and spice to your preference and changing up the fillings.
- Loaded with protein. Using super firm tofu helps pack this wrap up with more protein per serving compared to using extra firm or firm tofu.
Key Ingredients and Substitutions
- Tofu: I used super firm tofu to get the best shreds. You can use extra firm tofu, but note that it might be softer and result in more crumbles versus shreds. You can swap the tofu for shredded oyster mushrooms instead, but note this will change the protein content.
- Chipotle Peppers: Use canned chipotle peppers in adobo sauce. If not a fan of these spicy peppers, season your tofu with soy sauce, smoked paprika and chili powder as an alternative.
- Seasoning: I used a combo of adobo seasoning (a Latin seasoning salt), coriander, and dry oregano. Feel free to swap with a seasoning salt you like if you don’t have adobo seasoning.
- Cornstarch: Will help absorb extra moisture from the tofu and crisp it up in the oven.
- Nutritional Yeast: This is used in the tofu and sauce to add more umami flavor and a hint of cheesy flavor. If you don’t have access, add a tablespoon of soy sauce to the tofu and a teaspoon to the chipotle sauce instead (note: this will give umami flavor, but no cheesiness).
- Mayo: I use a dairy-free mayo for the sauce, but you can swap for some plain unsweetened plant based yogurt. Opt for brands that have a nice thick consistency so the sauce doesn’t get too thin.
- Veggies: I used onions and peppers as they are a good way to boost vitamin C in this meal, which makes it easier to absorb more iron overall. Feel free to swap veggies based on preference.
- Wraps: Use your favorite tortilla. I went with a large wrap to make a larger quesadilla inspired tacos, but you can also stuff into regular corn tortillas as well.
How to Make a Shredded Chipotle Tofu Wrap
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 nutritional yeast, cornstarch chipotle sauce, adobo seasoning, coriander, a generous pinch of salt and oil then 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 5-10 minutes until golden.
Heat up a sauté pan over medium heat and add the oil. Once the oil is warm, add the onions and peppers with a pinch of salt and sauté until softened. Once soft, add the lime juice and toss to coat. Remove from heat and set aside.
In a small bowl combine the mayo, chipotle pepper, nutritional yeast, garlic, lime, maple syrup, oregano and a pinch of salt. Whisk to combine and adjust salt to taste.
To assemble, warm your tortilla in a clean dry pan for 30 seconds. Spread a spoonful of the chipotle mayo on half the tortilla, top with the shredded tofu, the peppers and onions and another dollop of the mayo sauce. Fold the tortilla over to close, then cook until the bottom has browned and flip to cook and brown the other side (about 2-3 minutes each side). Remove from heat and enjoy.
Expert Tips
- For the best shred, use super firm tofu. I highly recommend using super firm tofu over extra firm tofu as it will be denser and easier to grate.
- Make it into a melt. Add some shredded vegan cheese for an extra ooey gooey filling. If you are not a fan of store bought cheese, try making your own.
- Heat up your tortilla before adding the filling. Lay your tortilla flat in a heated skillet for a few seconds before adding the filling. This will help make the tortilla more pliable and easy to fold in half.
- Control the spice. If sensitive to spice, use less chipotle sauce. You can also swap with mild hot sauce or some chili powder.
Frequently Asked Questions
You can, but depending on the brand, it may be softer and lead to more of a crumble versus shred when passed through a grater. If you want to try shredding extra firm tofu, try brands like House Foods and Soy Boy that are denser. Make sure to press excess water out of the tofu before using. If it is difficult to find these brands, crumble your tofu instead of shredding and season as recommended.
Most larger grocery store chains carry at least one brand of super firm tofu, typically they will be in a vacuum sealed package in the same section where they keep their regular tofu.
This meal is a great option for meal prep. Just prepare and store the individual components to make assembling super easy. Store the tofu, peppers and onions, and the sauce separately for up to 5 days in the fridge.
The only thing you need to change in the recipe to make this gluten-free is the wrap. Siete has a number of great gluten-free options that can work for this recipe!
How to Change Up This Meal
The best part of this meal is that you can transform the individual components into a variety of different meals. So if you are not looking to make a wrap, here are some ideas for how to use your ingredients up:
- Nourish Bowl: Ditch the wrap and serve the shredded tofu, peppers and onions with some roasted sweet potatoes and quinoa, then serve with some of the chipotle mayo sauce.
- Chipotle Taco Salad: Cut a few corn tortillas up, place on a baking sheet and spray with oil and bake until crispy. To a bowl of your favorite greens, add the shredded tofu, black beans, the peppers and onions, cubed avocado and the baked tortilla strips. Top with your favorite dressing or use a few spoonfuls of the tofu mayo sauce.
- High Protein Rice Bowl: Mix equal amounts of rice with the tofu shreds to make a high-protein rice and serve with some marinated beans, the peppers and onions and sauce of choice.
More Make Ahead Meal Ideas
- Homemade Peanut Miso Instant Soup
- Buffalo Chickpea Salad
- High Protein Roasted Chickpea Tempeh Bowls
- Cannellini Bean Salad with Maple Lime Dressing
- Citrus Infused Couscous Chickpea Salad
Crispy Shredded Chipotle Tofu Wraps
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Crispy Shredded Chipotle Tofu Wraps have a crispy chewy tofu filling coated in delicious smoky flavors. Easy to make and a great high-protein plant based option.
Ingredients
Chipotle Tofu
- 1, 454 gram block of super firm tofu, pat dry
- 1 tablespoon nutritional yeast
- 1 tablespoon cornstarch
- 1/2 tsp adobo seasoning
- 1/2 tsp ground coriander
- 3 tablespoons adobo sauce from a can of chipotle peppers in adobo sauce
- 1 1/2 tablespoons avocado oil or neutral oil
- Salt
Veggies
- 2 tsp oil
- 1 red bell pepper, thinly sliced
- 1/2 medium red onion, thinly sliced
- Juice of half lime
Chipotle Mayo
- 1/3 cup vegan mayo or thick plain unsweetened plant based yogurt
- 1 chipotle pepper, finely minced
- 1 tbsp nutritional yeast
- 1 clove garlic, grated
- Juice of half lime
- 2 tsp maple syrup
- 1/2 tsp dry oregano
Assemble
- 3 large burrito sized flour tortillas
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 nutritional yeast, cornstarch chipotle sauce, adobo seasoning, coriander, a generous pinch of salt and oil then 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 5-10 minutes until golden.
- Heat up a sauté pan over medium heat and add the oil. Once the oil is warm, add the onions and peppers with a pinch of salt and sauté until softened. Once soft, add the lime juice and toss to coat. Remove from heat and set aside.
- In a small bowl combine the mayo, chipotle pepper, nutritional yeast, garlic, lime, maple syrup, oregano and a pinch of salt. Whisk to combine and adjust salt to taste.
- To assemble, warm your tortilla in a clean dry pan for 30 seconds. Spread a spoonful of the chipotle mayo on half the tortilla, top with the shredded tofu, the peppers and onions and another dollop of the mayo sauce. Fold the tortilla over to close, then cook until the bottom has browned and flip to cook and brown the other side (about 2-3 minutes each side). Remove from heat and enjoy.
Notes
For the best shred, use super firm tofu. I highly recommend using super firm tofu over extra firm tofu as it will be denser and easier to grate.
Make it into a melt. Add some shredded vegan cheese for an extra ooey gooey filling. If you are not a fan of store bought cheese, try making your own.
Heat up your tortilla before adding the filling. Lay your tortilla flat in a heated skillet for a few seconds before adding the filling. This will help make the tortilla more pliable and easy to fold in half.
Control the spice. If sensitive to spice, use less chipotle sauce. You can also swap with mild hot sauce or some chili powder.
Multitask to help make this recipe come together faster. As your tofu is baking, sauté the peppers and onions then make the sauce. Then when the tofu is ready, you can go ahead and make the wrap quick.
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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This is so good! Flavorful and filling and quick to put together. And I can’t get enough of that shredded tofu texture. I loved the level of spice in this but I have a friend who is spice hesitant, so I would tell her to cut the adobo sauce in half (or maybe to 1 tablespoon) in the tofu and seed the chipotle pepper that goes in the sauce so you still get all those yummy flavors but with less of a kick. And if it’s still too spicy for her, I will happily eat it for her 🙃
This is SOOOO delicious! Thanks for creating this for us!