This Tofu Wrap with Spicy Apricot Sauce combines tender tofu with a sweet-and-spicy apricot glaze that brings big flavor without a lot of fuss — and it’s ready in about 20 minutes. Wrapped in a soft tortilla with crunchy veggies and fresh herbs, it’s the perfect combo of fresh and satisfying. It's great for a hearty lunch or a light dinner.
Sweet, savory, and spicy have to be my favorite flavor combination. If you didn't know, that flavor combo can be found in recipes like Mango Habanero Salsa and Thai Peanut Noodles.
This tofu wrap also delivers on that iconic flavor combo. The sauteed tofu delivers taste when it's coated in a delicious apricot sauce and cooked until caramelized and golden. Add fresh veggies, and you have an easy and delicious tofu wrap that is even portable for your lunch box.
If you love tofu recipes or want more tofu in your meals, check out my Grilled Tofu with Chimichurri, Mongolian Tofu, and Spicy Vegan Caesar Tofu Wrap.
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Why You'll Love This Recipe
- Ready in about 20 minutes, it’s the perfect go-to meal for busy days without sacrificing taste.
- It's super easy to make with just a few ingredients.
- This vegan wrap is great for lunch boxes, picnics, and meal prep.
Ingredients
Ginger - I use the frozen ginger cubes you can find at most major grocery stores. Just pop the cubes in the microwave for about 10 seconds to soften, then mix them in with the rest of your ingredients — easy and no grating required! You can substitute with fresh ginger, ginger from a tube or jar, or dried ginger.
Apricot Preserves: When fresh apricots are in season, you can swap out the preserves for the real deal using the same recipe. Just pit and chop about 3-4 ripe apricots and simmer them on the stovetop with the other ingredients plus a tablespoon of brown sugar until the apricots break down into a jammy consistency. Mash them a little to get a smooth consistency. You can then add the tofu to the pot and continue with the recipe.
See the recipe card for quantities and a complete list of ingredients.
Variations
- Use tempeh or even a firm seitan for a different texture and flavor profile.
- Add shredded cabbage or thinly sliced red bell peppers to the wrap for extra crunch and color.
- Use a spinach or whole wheat tortilla instead of a classic flour wrap.
How To Make Tofu Wrap with Spicy Apricot Sauce
Here is an overview of what you'll be doing. See the recipe card below for all the details.
Step 1: While the tofu is being pressed, whisk together apricot preserves, vinegar, soy sauce, sriracha, ginger, salt, and red pepper flakes in a medium-sized bowl.
Step 2: Add the pressed and sliced tofu to the apricot sauce and mix gently so the tofu does not break apart.
Step 3: Add the tofu mixture to a hot pan and sauté for about 10 minutes, stirring occasionally, until the tofu is caramelized and golden brown.
Step 4: Assemble the wrap by layering lettuce, cucumbers, carrots, tofu, and herbs down the center of each tortilla. Roll it up tightly like a burrito. Slice in half if desired.
Top Tips
- Make extra apricot sauce for dipping.
- Press the tofu for about 15 minutes to remove excess moisture. This helps it absorb the flavor better.
- Ensure your skillet is hot before adding the tofu. A well-heated pan helps the tofu not to stick.
- To meal prep, keep the ingredients separate and assemble when ready to make.
Serving Suggestions
- Enhance your tofu wrap by pairing it with complementary sides potato chips or an Simple Ribbon Salad with Cucumbers and Carrots with Ginger Dressing or Mediterranean Cucumber Tomato Salad.
- Pair the wrap with roasted sweet potato wedges or Delicious Air-Fryer Fries.
Recipe FAQS
Yes, pressing the tofu for about 15 minutes removes excess moisture from the dish and allows it to soak up flavors more readily.
Leftovers can be refrigerated for up to 2 days. Keep in mind that the wrap may harden a bit along the edges. For best tasting leftovers, keep the ingredients separate and assemble when ready to eat.
Looking For More Tofu Recipes?
Got a minute? I'd love for you to comment and rate Tofu Wrap with Spicy Apricot Sauce. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Tofu Wrap with Spicy Apricot Sauce
Ingredients
Spicy Apricot Sauce and Tofu
- 1 block extra firm tofu pressed and cut into strips or cubes
- ½ cup apricot preserves
- 1 ½ tablespoon rice vinegar sub with apple cider vinegar
- 1 ½ tablespoon soy sauce
- 1 ½ teaspooon sriracha or any hot sauce to taste
- 3 cubes frozen ginger or 3 teaspoons of grated ginger or ¾ teaspoon of dried ginger
- ¼ heaping teaspoon salt
- ¼ heaping teaspoon crushed red pepper to taste
For the Wraps
- 4 8-inch tortillas or wraps of choice
- lettuce or shredded cabbage
- carrots julienned or grated
- cucumber thinly sliced
- fresh herbs mint, basil, or cilantro
- optional: avocado slices, red onions, bean sprouts, or pickled red onions
Instructions
- Prepare the Tofu and Veggies: Remove excess moisture by wrapping the block of tofu in a clean kitchen towel or a few layers of paper towels. Place it on a plate and set something heavy on top — like a cast iron skillet or a stack of cookbooks. Press for 15 minutes. Prep any veggies you are using the wrap.
- Make the Spicy Apricot Sauce: While the tofu is being pressed, whisk together apricot preserves, vinegar, soy sauce, sriracha, ginger, salt, and red pepper flakes in a medium-sized bowl. Taste and adjust the heat, sweetness, and tangy levels.
- Add Tofu: Cut the tofu into strips or cubes. Add the tofu to the apricot sauce and mix gently so the tofu does not break apart.
- Saute Tofu: Heat a large pan over medium heat. Add the tofu mixture and sauté for about 8-10 minutes, stirring occasionally, until the tofu is caramelized and golden brown.
- Assemble the Wraps: Warm the tortillas in a dry skillet or microwave for about 10-15 seconds until soft and pliable. Assemble the wrap by layering lettuce, cucumbers, carrots, tofu, and herbs down the center of each tortilla. Fold in the sides, then roll it up tightly like a burrito. Slice in half if desired.
Regi Pearce says
This wrap hits every flavor note I love—spicy, sweet, and savory—all wrapped up in one bite. I always make extra sauce just to dip it on the side because I have a sauce problem. The tofu soaks it up inside, but the dip gives it that extra punch I can’t get enough of.