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Crispy Shredded Chipotle Tofu Wraps (High-Protein & Vegan)

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 3 wraps
Calories 420 kcal

Ingredients
  

For the Chipotle Tofu

  • 1 block (454 g) super firm tofu, patted dry
  • 1 tbsp nutritional yeast
  • 1 tbsp cornstarch
  • ½ tsp adobo seasoning
  • ½ tsp ground coriander
  • 3 tbsp adobo sauce (from canned chipotle peppers)
  • ½ tbsp avocado oil (or neutral oil)
  • Pinch of salt

For the Veggies

  • 2 tsp oil
  • 1 red bell pepper, thinly sliced
  • ½ medium red onion, thinly sliced
  • Juice of ½ lime

For the Chipotle Mayo

  • ⅓ cup vegan mayo (or thick plain plant yogurt)
  • 1 chipotle pepper, finely minced
  • 1 tbsp nutritional yeast
  • 1 clove garlic, grated
  • Juice of ½ lime
  • 2 tsp maple syrup
  • ½ tsp dried oregano
  • Pinch of salt

To Assemble

  • 3 large flour tortillas (burrito-sized, or swap for GF tortillas)

Instructions
 

  • Bake the Tofu: Preheat oven to 425°F (220°C). Shred tofu using the large holes of a box grater over a parchment-lined baking sheet. Toss shreds with nutritional yeast, cornstarch, chipotle sauce, adobo seasoning, coriander, oil, and salt. Spread evenly and bake for 15 minutes. Flip, then bake another 5–10 minutes until golden and chewy
  • Sauté the Veggies: Heat 2 tsp oil in a pan over medium. Add sliced peppers and onion with a pinch of salt. Cook until softened (about 7–8 minutes). Squeeze in lime juice, toss, and set aside.
  • Make the Chipotle Mayo: Whisk together mayo, minced chipotle, nutritional yeast, garlic, lime, maple syrup, oregano, and salt until smooth. Adjust seasoning to taste.
  • Assemble the Wraps: Warm a tortilla in a clean skillet for 30 seconds. Spread chipotle mayo over half. Add shredded tofu, sautéed veggies, and a little more mayo. Fold tortilla in half. Toast in skillet 2–3 minutes per side until golden brown. Slice and serve hot.

Notes

  • Best Texture: Use super firm tofu — it shreds and crisps better than extra firm.
  • Time-Saver: Bake the tofu while sautéing veggies and whisking the sauce to cut cook time.
  • Make Ahead: Store baked tofu, sauce, and veggies separately for up to 4 days. Assemble just before eating.
  • Spice Level: Adjust chipotle to taste — use less for mild, or swap with smoked paprika.
  • Serving Ideas: Great in wraps, bowls, taco salads, or stuffed into quesadillas with vegan cheese.
  • Storage: Leftovers reheat best in a skillet or air fryer to keep the tofu crispy.