Spicy Vegan Caesar Wrap With Baked Tofu

This Spicy Vegan Caesar Wrap With Baked Tofu features oven-baked tofu tossed in a scrumptious crisp romaine salad with vegan Caesar dressing. It strikes a delightful balance between a gentle kick of heat, creamy dressing, and a satisfying crunch. Ideal for a nutritious and tasty lunch or dinner!

We're all in on Caesar Salads. right? But toss it into a wrap with some spicy crispy baked tofu, and boom, you've got a go-to lunch: this Spicy Vegan Caesar Salad Wrap.

There are a bunch of ways to veganize a wrap. However, crispy baked tofu makes it quick, simple, and healthy. It is so good with the crunch of romaine lettuce and a high-protein Caesar salad dressing that's delicious and easy to make.

And whether you're about air frying for speed or team oven, either way it's easy to make. It'll come out perfect, ready to be the star of your wrap. And if tofu's not your thing, no worries. Chickpeas, soy curls, or even Gardein Crispy Tenders can step in. This wrap will still be delicious and a great source of protein.

Why You'll Love This Recipe

• High Protein Content: This tofu wrap not only features high-protein tofu but is also accompanied by a vegan Caesar dressing. Unlike traditional versions, this dressing is made without cashews, utilizing silken tofu to slightly boost the protein content.
• Oil-Free and Nut-Free: This recipe uses no oil and is nut-free, with a Caesar salad dressing made from tofu.
• Bold Flavors: It has a spicy kick from sriracha and cayenne, balanced by creamy Caesar dressing.
• Crispy Texture: You get crisp and crunch from both the romaine lettuce and the baked tofu.
• Easy Recipe: Easy for any skill level.
• Meal Prep Ready: Great to prepare ahead.
• Filling Meal: It's a tofu wrap that's satisfying and keeps you full longer.
• Great for a delicious lunch or dinner!

Ingredients

This is what you'll need to make a delicious vegan tofu wrap. Make the vegan Caesar dressing ahead of time and store it in the fridge for an even quicker meal.

Ingredient Notes

• Extra firm tofu - Opt for super firm tofu if available, as its lower moisture content results in a better, firmer texture. It's the one that comes vacuum-sealed instead of in a box. If super firm tofu isn't an option, don't worry—wrap extra firm tofu in a towel and place a heavy pan on top to press out the moisture for about 10-15 minutes.
• Tahini - Tahini varies widely in flavor and quality, so it's worth experimenting with different brands to discover the one that best suits your taste. The 365 brand from Whole Foods works well for me.
• Wrap - Although I frequently use lavash or naan, whole wheat or flour tortillas are my go-to option because I always keep them stocked in my cupboard. Opting for lavash bread, however, results in a larger, more substantial tofu sandwich. Lavash and vegan naan are readily available at Trader Joe's.
• Crisp romaine - Instead of romaine, use kale as a nutritious alternative.
• Crispy chickpeas and croutons are optional ingredients, but I love that they add texture to the wrap. These roasted chickpeas and air fryer croutons recipes are quick and easy to make, adding very little to your prep time.
• Red onions - Onions are completely optional. If you are using them, make sure to slice them thin so they don't overpower the wrap.

How To Make Spicy Vegan Caesar Wrap With Baked Tofu

Here is your picture guide! This is perfect for visual learners who prefer to see exactly what they'll be doing. See the recipe card for the full recipe.

Step 1 - Prepare Tofu: Press the tofu to remove excess liquid. Use a tofu press if you have one, or wrap the tofu in a clean kitchen towel and place a heavy object on top for about 10 minutes.

Step 2 - Marinate: Slice tofu into 12 uniform sticks. Mix soy sauce and Sriracha in a dish, add tofu sticks, ensuring full coverage, and marinate for 10 minutes.

Step 3 - Coat Tofu: Combine panko, cornstarch, and seasonings in a dish. Coat each marinated tofu stick on all sides, then place on a baking sheet lined with parchment paper or a silicone mat.

Step 4 - Bake: Optionally, spray oil over the top of the tofu before placing it in the oven. Bake for 25-30 minutes at 400°F, flipping once. In the air fryer, bake for 8 minutes, until golden. Air fryers vary, so watch them carefully so they don't burn.

Step 5 - Make the Caesar Dressing: Blend silken tofu, lemon juice, tahini, mustard, nutritional yeast, garlic, capers, caper brine, and Worcestershire until smooth. Adjust thickness with water as needed.

Step 6 - Salad Prep: Toss romaine lettuce with creamy vegan Caesar dressing and add croutons or chickpeas if desired.

Step 7 - Assemble Wrap: Warm the wrap for 10 seconds in the microwave. Layer avocado, crispy baked tofu, Caesar salad, and optional red onions.

Step 8 - Fold and Roll. Carefully tuck in the sides of the wrap. Then, fold the wrap over the fillings and roll it up tightly, securing everything inside.

Top Tips

• Add 1 teaspoon of cayenne pepper instead of ½ if you want more heat, or add hot sauce to the prepared wrap.
• Tofu is the crispiest and best fresh out of the oven.
• Whatever wrap you use, lavash, whole wheat tortillas, flour tortillas, or naan, heat it a little in the microwave to make it more pliable.
• This recipe will yield more servings if you opt for smaller wraps. The serving count provided assumes the use of large wraps with three tofu sticks each.
• Heat Advisory: Some might worry that combining sriracha and cayenne pepper could make this tofu recipe overly spicy. I know heat varies for everyone, but if I were to gauge the heat level, I'd place the tofu on its own at about a 3 on a scale where 10 means reaching for water. However, when you add the creamy Caesar dressing and wrap it in the bread, the spiciness diminishes, resulting in just a touch of heat.

Serving Suggestions

Here are some suggestions to eat alongside your vegan Caesar salad wrap.

• Air Fryer Fries
• Orzo Salad
• Roasted Vegetables
• Crispy Kale Chips
• Fresh Fruit Salad
• Soup: A light vegetable soup or a creamy tomato soup can be a warming and comforting addition to the meal.
• Pickle and Olive Plate
• Vegan Coleslaw
• Potato Chips

Variations

To get a crispy and warm wrap, put the folded wrap in a heated cast iron or regular skillet. Cook each side for a few minutes until golden brown. Alternatively, you can use a press to warm the wrap.

Frequently Asked Questions

More Delicious Vegan Sandwiches and Wraps

What did you think?

Have a minute? Dive into the comments and rate this Spicy Vegan Caesar Wrap With Baked Tofu to let me know how it turned out for you. Was it a hit? Did you add any twists? I want to know if my directions were any good. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

Recipe

Spicy Vegan Caesar Wrap With Baked Tofu

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5 from 1 review

• Author: Regi Pearce
• Total Time: 45 minutes
• Yield: 4 wraps 1x
• Diet: Vegan

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Description

This Spicy Vegan Caesar Wrap with Baked Tofu is a delicious combination of crispy tofu and high-protein Caesar salad wrapped in a warm lavash, tortilla, or naan for a spicy, savory, satisfying, and nutritious meal.

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Ingredients

Units USM Scale 1x2x3x

For the Spicy Crispy Tofu

• 14 ounces super firm tofu or extra firm tofu, pressed and drained*
• 3 tablespoons soy sauce or tamari
• 3 tablespoons sriracha
• ½ cup panko breadcrumbs
• ¼ cup cornstarch
• ¾ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ - 1 teaspoon cayenne pepper (adjust for desired spiciness)
• ¼ teaspoon black pepper

For the Wrap

• a batch of high-protein Caesar salad dressing
• 2 heads romaine lettuce, chopped
• 1 batch of roasted chickpeas (optional)
• ¼ cup croutons, store-bought or homemade (optional)
• ¼ cup vegan Parmesan (optional)
• 4 wraps (lavash, large tortilla wraps, or naan)
• 2 avocados, sliced
• ¼ red onion, sliced thin

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Instructions

Prepare the Tofu

1. Prepare Tofu: Press the tofu to remove excess liquid. Use a tofu press if you have one.**
2. Preheat the Oven or Air-Fryer: Preheat the oven to 400°F or the air fryer to 350°F. If using the oven, line a baking sheet with parchment paper. Brush or spray the parchment with a small amount of olive oil.
3. Slice the Tofu: First, slice the tofu block down the middle lengthwise to create two thinner slabs, and then cut these slabs into elongated, narrow strips for a total of 12 uniform sticks.
4. Marinate Tofu: Pour the soy sauce and Sriracha into a square baking dish. Place the tofu sticks in the dish. Flip or toss them over gently to ensure they're totally coated. Allow them to marinate for about 10 minutes to absorb the sauce while you prepare the breading.
5. Bread the Tofu: In a shallow bowl or plate with rims, mix together the panko, cornstarch, garlic and onion powders, salt, cayenne pepper, and black pepper. Take a marinated tofu slab and press it into the breading bowl. Flip it over to coat both sides and ends. Transfer the coated tofu to a lined baking sheet or air fryer. Repeat with the rest of the tofu. Spray with a little oil over the top if desired.
6. Bake or Air-Fry: Place the baking sheet with the breaded tofu on the middle rack of the oven. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden and slightly crispy on the edges. If using an air fryer, bake for 8 minutes or until golden, but watch it carefully as air fryers vary.

Make the Wrap

1. Make the Dressing: Using the recipe for High-Protein Caesar Dressing, blend all the ingredients and add water a tablespoon at a time until you reach your desired consistency.
2. Prepare the Salad: Mix the chopped romaine lettuce with enough dressing to coat the leaves thoroughly. If you're adding croutons, vegan parmesan, or roasted chickpeas, include them now and ensure they're all well-coated in the flavorful dressing for a fully integrated taste.
3. Heat the Bread: Heat the lavash, tortillas, or naan in the microwave for about 10-20 seconds to make them more pliable and easier to fold.
4. Assemble the Wrap: Evenly distribute half an avocado in a straight line across the middle on each lavash, tortilla, or naan. Place the baked crispy tofu on top of the avocado layer. Place a generous amount of prepared Caesar salad on top of the tofu. Add red onions (0ptional): Sprinkle red onions over the Caesar salad mixture. Fold and roll. Carefully tuck in the sides of the wrap. Then, fold the wrap over the fillings and roll it up tightly, securing everything inside.

Notes

*Most major grocery stores carry extra firm tofu, but if you come across super firm tofu—typically vacuum-packed rather than boxed—opt for that instead. It contains less moisture, making it an even better choice. I find super firm at Trader Joe's or Whole Foods.

**If you don't have a tofu press to remove the excess moisture from the tofu, wrap it in a kitchen towel or several paper towels. Next, place a heavy skillet on top, like a cast-iron one, to apply pressure. Leave it like this for 10-15 minutes to ensure you draw out as much moisture as possible.

If using extra firm tofu, consider freezing it and thawing the day before use to enhance its texture, giving it a firmer bite and making it even easier to absorb the marinade.

You can also cut the tofu into cubes, but in my experience, these cubes tend to slip out of the wrap easily.

**Extra-firm Silken tofu used in the dressing can be found at many major grocery stores but certainly at Whole Foods or Amazon. See this link for reference.

Consider chilling the dressing for 30 minutes for enhanced flavor and a cool contrast with warmer ingredients.

You won't need the entire batch of high-protein Caesar dressing for this recipe, but I like to store leftovers in the fridge for when the mood strikes. It stores well for up to 5 days.

If you decide to add croutons to the salad, ensure they are small and bite-sized for easier eating.

Nutritional information is an estimate. The calculation varies depending on how much dressing is used and what kind of bread is used. Use an app such as Cronometer to get more accurate results for your quantities.

Recipe yields vary with wrap size. I typically include 3 tofu sticks per large wrap.

• Prep Time: 20
• Cook Time: 25
• Category: main course
• Method: oven
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich
• Calories: 569
• Sugar: 8.1 g
• Sodium: 1378.4 mg
• Fat: 27.7 g
• Carbohydrates: 69.3 g
• Protein: 21 g
• Cholesterol: 0 mg

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