Introducing Curry Shredded Tofu Burrito with cabbage slaw (vegan) - your new favorite way to eat tofu. These wraps are packed with plant protein and flavor. Even a tofu hater will love this recipe. When you shred tofu, it gets rid of the "weird" texture. The cabbage slaw and crunchy cashews really tie this recipe together.
For more yummy tofu recipes try my shredded tofu tostadas or my barbecue shredded tofu tacos.
Why you'll love this shredded tofu wrap
The cabbage slaw is flavorful and gut healthy.
This recipe is extremely easy to make.
This recipe is healthy, vegetarian, vegan and gluten free.
Thanks to the tofu this recipe is high in plant protein.
Instructions
Add shredded tofu to a sheet pan and toss with spices. Bake for 20-30 minutes.
Mix together slaw.
Form burrito and dig in!
Ingredients
- tofu
- curry powder
- turmeri
- cumin
- garlic powder
- salt
- soy sauce
- rice wine vinegar
- mustard
- maple syrup
- cabbage
- yogurt
- lime
- oil
- cilantro
- cashews
- avocado
- wraps
Substitutions
- rice vinegar - can be subbed with any vinegar.
- yogurt - can be subbed with mayo.
- cilantro - can be subbed with parsley or mint.
- cashews - can be subbed with any nut or seed, sliced almonds would be good.
Storage instructions
You can store extra formed wraps in a sealed container in your fridge for up to 24 hours. However, if possible I recommend storing the filling and wraps separately.
Equipment
You just need an oven and a sheet pan for this recipe.
Recipe FAQS
I like Wildwood super firm, Hodo foods super firm, or Trader Joe's super firm tofu.
If you use a gluten free wrap, then yes!
Recipe Pro-Tips
Be sure to use super firm tofu, otherwise it will not shred properly.
Other tofu recipes
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Curry Shredded Tofu Burrito with cabbage slaw (vegan)
Ingredients
Curried Tofu
- 1 block tofu - shredded
- 1 tablespoon oil
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½-1 teaspoon salt adjust to your preference
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar any vinegar works
- 1 teaspoon mustard
- 1 teaspoon maple syrup
Cabbage Slaw
- ½ tiny cabbage - shredded about 2 ½ cups
- ⅓ cup vegan/greek yogurt
- juice from 1 lime
- 1 tablespoon oil
- 1 tablespoon rice vinegar can sub any vinegar
- ½ cup cilantro - finely chopped
- ¾ cup roughly chopped cashews
- pinch salt
- pinch black pepper
- ½ teaspoon garlic powder
Other ingredients
- burrito shell wraps of choice
- ½-1 avocado- sliced
Instructions
- Preheat oven to 425 degrees.
- Add shredded tofu to a sheet pan lined with parchment paper. Mix together oil, vinegar, mustard, maple syrup and soy sauce and pour over tofu. Pour spices over tofu and toss to combine.
- Bake tofu for 20-30 minutes, until cooked through and slightly crisp. If your tofu clumped together after cooking, use a spatula to break it apart.
- Combine all ingredients for cabbage slaw in a bowl.
- Warm each wrap for 30 seconds in the microwave. Top wrap with tofu, slaw and ¼ of a sliced avocado. Roll burrito style (I recommend googling how to do this). Repeat for each wrap that you are making.
- Optional: If you want your burrito crispy you can air fry at 400 degrees for 6 minutes or bake at 425 degrees on a lined sheet pan for 15-20 minutes.
- Slice wrap in half and dig in.
Julie says
Great recipe, but I struggled to find the quantity of oil required for the tofu. The only oil in the ingredients list is listed under the "slaw" section.
Kristi says
thanks julie, I just fixed the recipe
Karen says
Such a good burrito. Flavorful and delish.