Taco Spiced Shredded Tofu Wraps

These flavourful and filling shredded tofu wraps are made with taco seasoning, shredded iceberg lettuce, tomato and tangy sour cream. And they’re ready in 30 minutes!

If you need a new way to enjoy tofu, you have to try shredding it. Not only is it simple to prepare, quick and delicious, but you can also skip the whole pressing part. Which isn’t tedious or too time consuming by any means, but it does make the whole process take longer. And sometimes, we just need quick!

I’m pretty sure I could eat taco spiced anything nearly every single day of my life and love it. So I had to try it with shredded tofu and it doesn’t disappoint. To round out the shredded tofu wraps, we’re also adding some shredded iceberg lettuce for crunch, tangy sour cream for creaminess, hot sauce for some kick, tomato for colour and taste and avocado for healthy fat. And if you have 30 minutes, you can make these shredded tofu wraps. They’re perfect for meal prep too!

Ingredients

Here’s everything you’ll need to make these easy shredded tofu wraps. You need less than ten ingredients!

• extra firm tofu
• avocado oil spray
• taco seasoning
• burrito sized flour tortillas
• sour cream
• iceberg lettuce
• tomato
• avocado
• hot sauce (optional)

How to Make These Shredded Tofu Wraps

Preheat the oven to 425℉ and line two large rimmed baking sheets with parchment paper.

Grate the tofu over the largest holes on a box grater directly over the lined baking sheets.

Spray the tofu generously with the oil and pour the taco seasoning over and season with salt. Toss well with your hands until everything is evenly distributed.

Spread the tofu out as evenly as possible on the baking sheets and transfer to the oven. Bake for 12 to 15 minutes, until browned. Flip and bake for five to ten minutes longer.

Lay the tortilla on a flat surface and dollop with sour cream. Layer on the lettuce, tofu, tomato and avocado. Drizzle some hot sauce over top and a pinch of flaky salt (optional).

Roll each wrap tightly, tucking in the sides to form a burrito. Enjoy!

Tips

• Spread the tofu out well: to get the shredded tofu nice and browned, be sure to spread it out as evenly as possible, without a lot of overlap. I recommend using two large baking sheets for two blocks of tofu.
• Spray well with oil: I find it easiest to spray the tofu with oil once its shredded. Be sure to spray fairly well to coat the tofu which will help ensure it browns and gets crispier in the oven.
• Shred the lettuce: use a sharp chef’s knife or a mandolin to get the iceberg lettuce nice and shredded.
• Use a large tortilla wrap: there is a lot of tofu and other goodness going in, so be sure to use an extra large tortilla wrap here.

How to Meal Prep Shredded Tofu Wraps

• Cook the shredded tofu and keep stored in a sealed container in the fridge.
• Prep the veggies and keep stored separately in the fridge.
• Assemble and enjoy!

Substitutions

• Gluten-free: use a gluten-free tortilla.
• Sour cream: use a vegan sour cream for a dairy-free option, or substitute with greek yogurt or a plain yogurt (dairy-free if needed).

More Quick Lunch Ideas

Looking for more easy lunch ideas, check these out! Most are perfect for meal prepping too.

• Asparagus farro salad with creamy goat cheese
• Buttery Miso Tahini Noodles with Eggplant
• Za’atar Spiced Ground Lamb Bowls with Quinoa
• Napa Cabbage Slaw with Miso Ginger Dressing

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