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Maple Hoisin Shredded Tofu Wraps Recipe

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4 from 5 reviews

These Maple Hoisin Shredded Tofu Wraps are a flavorful and satisfying vegan meal featuring oven-baked shredded tofu tossed in a rich hoisin and maple sauce, complemented by tangy pickled veggies and a zesty sriracha mayo. Perfectly balanced with savory, sweet, and spicy notes, these wraps make a delicious, nutritious, and easy-to-prepare lunch or dinner option.

  • Total Time: 45 minutes
  • Yield: 3 servings

Ingredients

Tofu & Marinade

  • 1 block (454 grams) super firm tofu, pat dry
  • 1 tbsp avocado oil
  • 3 tbsp tamari or soy sauce, divided
  • 2 tbsp cornstarch or arrowroot powder, divided
  • 1 tsp garlic powder

Sauce

  • 1 1/2 tbsp hoisin sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp maple syrup
  • 2 cloves garlic, grated
  • 1/2 inch fresh ginger, grated
  • 1 tsp sesame oil (optional)
  • 1/2 cup vegetable broth

Sriracha Mayo

  • 1/4 cup vegan mayo or thick unsweetened plant-based yogurt
  • 1 tbsp sriracha
  • Juice of half a lime
  • 1 tsp maple syrup
  • Salt to taste

Pickled Veggies

  • 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

Assembly

  • 3/4 cup greens of choice
  • Cilantro, optional
  • 3 burrito wraps

Instructions

  1. Preheat and Prepare Tofu: Preheat your oven to 425°F (220°C). Crumble or shred the tofu using a box grater over a parchment-lined baking sheet. In a bowl, toss the shredded tofu with avocado oil, 1 tablespoon of soy sauce, garlic powder, and 1 tablespoon of cornstarch until coated. Spread the tofu in a single even layer on the baking sheet.
  2. Bake Tofu: Place the tofu in the oven and bake for 15 minutes. Flip the tofu pieces and continue baking for an additional 10 minutes, or until golden and slightly crispy.
  3. Prepare Pickled Vegetables: While the tofu bakes, combine shredded cabbage and carrots in a storage container. Add lime juice, salt, and sugar or maple syrup. Toss thoroughly to coat, then cover and set aside to marinate.
  4. Make Sriracha Mayo: In a separate container or jar, whisk together vegan mayo, sriracha, lime juice, maple syrup, and salt to taste. Adjust seasonings if needed and set aside.
  5. Prepare Stir-Fry Sauce: In a bowl, whisk together the remaining 2 tablespoons soy sauce, hoisin sauce, rice wine vinegar, maple syrup, grated garlic, grated ginger, optional sesame oil, and vegetable broth. Pour this mixture into a pan set over medium-low heat.
  6. Thicken Sauce: In the same bowl, combine the remaining 1 tablespoon cornstarch with 2 tablespoons water and whisk until smooth. Add this slurry to the pan. Stir continuously as the sauce warms up and thickens, bubbling gently.
  7. Toss Tofu in Sauce: Once the sauce has thickened, add the baked tofu to the pan. Toss well to thoroughly coat the tofu in the sauce, then remove the pan from heat.
  8. Assemble Wraps: Lay a burrito wrap flat. Spread a spoonful of the sriracha mayo over the wrap. Top with a layer of greens, followed by pickled veggies, a pinch of cilantro if using, and one-third of the tofu mixture. Roll the wrap tightly into a burrito shape.
  9. Optional Toasting: To enhance texture and flavor, lightly toast the assembled wraps in a dry pan over medium heat, cooking for about 1-2 minutes on each side until warm and slightly crispy.

Notes

  • For extra crispiness, make sure to pat the tofu very dry before shredding and baking.
  • You can substitute tamari with regular soy sauce if not gluten-sensitive.
  • Adjust sriracha and maple syrup quantities in the mayo to control heat and sweetness levels.
  • Serve wraps immediately for best texture or wrap tightly and refrigerate for up to 1 day.
  • Optional sesame oil in the sauce adds a nice nutty aroma but can be omitted.
  • Use gluten-free tamari and wraps to make the recipe gluten-free.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion
  • Diet: Vegan

Find it online: https://avascooking.com/maple-hoisin-shredded-tofu-wraps-recipe/