Curry Shredded Tofu Burrito with Cabbage Slaw (vegan)

4.5 from 2 reviews

This Curry Shredded Tofu Burrito with Cabbage Slaw will be your new favorite burrito recipe.



This makes enough for 2-3 wraps

Curried Tofu

  • 1 block tofu - shredded
  • 1 tablespoon oil
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2-1 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

  • 1/2 tiny cabbage - shredded (about 2 1/2 cups)
  • 1/3 cup vegan/greek yogurt
  • juice from 1 lime
  • 1 tablespoon oil
  • 1 tablespoon rice vinegar (can sub any vinegar)
  • 1/2 cup cilantro - finely chopped
  • 3/4  roughly chopped cashews
  • pinch salt
  • pinch black pepper
  • 1/2 teaspoon garlic powder

Other ingredients

  • burrito shell wraps of choice
  • 1/2-1 avocado- sliced


  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. Combine all ingredients for cabbage slaw in a bowl.
  5. Warm each wrap for 30 seconds in the microwave.  Top wrap with tofu, slaw and 1/4 of a sliced avocado. Roll burrito style (I recommend googling how to do this). Repeat for each wrap that you are making.
  6. 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.
  7. Slice wrap in half and dig in.


This makes enough for 2-3 wraps. You can also eat the extra filling and slaw on its own.

Keywords: Curry Shredded Tofu Burrito with Cabbage Slaw (vegan), shredded tofu