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The Ultimate Light & Refreshing Wrap: Meet The Thai Tofu-Vegetable Wrap!

Filled with baked tofu strips, crisp fresh vegetables, and a creamy, zesty sauce these wraps make a yummy lunch or a light supper. You can add more vegetables, if you like. For an even quicker version, you can use a package of ready-made baked marinated tofu, although making it yourself is more economical. In place of tofu, you can substitute seitan or soy curls. To make them gluten-free, use gluten-free flatbreads.

The Ultimate Light & Refreshing Wrap: Meet The Thai Tofu-Vegetable Wrap!

This Recipe is :





  • 8 ounces extra-firm tofu, cut into strips
  • 2 tablespoons wheat-free tamari, divided
  • Salt and ground black pepper
  • 3 tablespoons cashew butter
  • 1 tablespoon fresh lime juice
  • 1/2 to 1 teaspoon natural sugar
  • 1 teaspoon chili paste, or more to taste
  • 1 cup shredded lettuce
  • 1/2 cup shredded carrot
  • 1/4 cup chopped red bell pepper
  • 1/4 cup bean sprouts (optional)
  • 2 tablespoons finely minced red onion or scallion
  • 2 lavash flatbreads or large flour tortillas


  1. Preheat the oven to 375°F. Lightly oil a baking sheet or spray it with cooking spray.
  2. Arrange the tofu strips on the pan, drizzle them with 1 tablespoon of the soy sauce, and season with salt and pepper to taste.
  3. Bake until lightly browned, turning once about half- way through, about 20 minutes total.
  4. Remove from the oven and set aside to cool.
  5. In a small bowl, combine the cashew butter, tamari, lime juice, sugar, and chili paste. Blend well.
  6. In a medium bowl, combine the lettuce, carrot, bell pepper, bean sprouts, if using, and onion. Toss to combine.
  7. Spread the cashew mixture onto each flatbread, dividing evenly.
  8. Top with the vegetable mixture, spreading on the lower third of each wrap.
  9. Top the vegetables on each flatbread with strips of the reserved tofu.
  10. Roll up the sandwiches and use a serrated knife to cut them in half. Serve at once.






Robin Robertson has worked with food for nearly thirty years as a restaurant chef, cooking teacher, and food writer. A longtime vegan, Robin is the author of twenty cookbooks, including the best-selling Vegan on the Cheap, 1,000 Vegan Recipes, and Vegan Fire and Spice. Her new book is Quick-Fix Vegan. She writes the Global Vegan column for VegNews magazine. Robin’s website is: RobinRobertson.com



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14 comments on “The Ultimate Light & Refreshing Wrap: Meet The Thai Tofu-Vegetable Wrap!”

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Barbara Steinberg
1 Years Ago

Buy organic soy as its non GMO

Elizabeth Blickenstaff
1 Years Ago


Rhiannon Lili
1 Years Ago

Ah yes!

Susan Cocks
1 Years Ago

Tofu not heathy!

Sarah Kesby
1 Years Ago

Rhiannon Lili something we didn't think of when it comes to our vego vegan friends.. Tofu

Mel Mc
1 Years Ago

You had me at Thai! And tofu. And vegetable. And wrap.

Aušra Rowell
1 Years Ago

Isn't tofu made from soy, the number 1 GMO crop? I read somewhere that it's HIGHLY unlikely to find any mass soy product to be non GMO

Ellen Kessler
15 Jun 2014

You can purchase organic tofu at most stores.

Nelda Tompkins Emmons
15 Jun 2014

Death by Soy....

Loretha Jack
16 Jun 2014

I really wish people would get educated about soy. Tofu sold in stores is almost always non-GMO Project Verified and/or organic. The GMO soy is either A) fed to animals or B) put into processed foods like peanut butter, ritz crackers, pre-packaged cookies, etc.

Betty P Wiggins
16 Jun 2014

Urm, no, the GMO soy is what's in all your processed foods.

Susie Sheldon-Mincham
1 Years Ago

Super for lunch <3

Anna FreeSpirit Davies
1 Years Ago


Alexandra @ Delicious Knowledge
2 Years Ago

These wraps look delicious!


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