two things i’m obsessed with: wraps and caesar salad. add delicious and crispy tofu to the mix and you have the best lunch or dinner made with minimal effort! vegan or not, everyone will enjoy Vegan Tofu Caesar Salad Wraps.
so i was craving caesar salad the other day and had just bought some delicious wraps at sprouts. that’s how Vegan Tofu Caesar Salad Wraps came about.
instead of using romaine, i went with arugula because it has the most delicious light, fresh and peppery kick. when paired with my homemade vegan caesar dressing, the flavor comes through even more.
in fact, the longer you can let the arugula marinate with the dressing, the better it gets. i left it in the fridge for an hour or so instead of serving it right away and it was just perfect!
so about this dressing, the base is vegan mayo and hummus! i used primal kitchen mayo because i’m such a huge fan of the ingredients, taste and texture.
as far as the hummus, you can use just about anything but i went with a plain version. lemon juice is key for a bit of a tart component and also makes the dressing super refreshing.
you won’t find capers in my dressing but of course you can add them if you want!
when it comes to the tofu, just make sure whatever you use is extra firm! this is really important so that it holds up well and gets crispy!
i bought a 14 ounce organic extra firm block from sprouts and cut the tofu into semi-thin slices, about 1/3 inch thick. then, i sprayed them with avocado oil and baked at 400 degrees for about 27 minutes.
you don’t have to use any oil if you don’t want to, but i do think it makes a difference in terms of the crispness.
as far as the wraps, i used Angelic Bakehouse, but you can use anything! any type of tortilla would work, but the bigger the better in terms of holding everything in.
the key is to not overstuff the wraps, so cut the tofu into thin enough strips so they’re easy to roll into wraps.
obviously the protein in this recipe comes from the tofu but if you’re just not a tofu fan, tempeh would be the next best choice. just monitor the baking time because it won’t take as long as the tofu.
another option would be chickpeas!
you could roast the chickpeas so they’re a little crispy, or just rinse + drain them and add straight to the salad. spring is the best time of the year for delicious wraps that are light with just enough heartiness!
speaking of spring and warmer weather, you could use any kind of green too! instead of romaine or arugula, tofu would be divine. just try your best to remove the hard rib of the kale leaves.
when it comes to servings, you can easily make 6-7 wraps depending on the size and how much you stuff them.
feel free to use any add ins you want! the Caesar salad part is super versatile and you could add anything from nuts to raisins. hemp hearts would add a little extra protein and if you wanted to, you could add both tofu AND chickpeas.
are you going to make Vegan Tofu Caesar Salad Wraps?!
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Vegan Tofu Caesar Salad WrapsCourse: 30 Minutes, Lunch & Dinner, ProteinDifficulty: Easy
14 ounce block extra firm tofu cut into about 1/3 inch rectangles
avocado oil spray or any baking oil for light coating
6-8 wraps of your choosing
3-4 handfuls of arugula
1/4 cup vegan mayo
1/4 cup plain hummus
1/4 cup veggie broth
1/2 tbsp dijon mustard
juice of one small lemon
1 tsp garlic powder
1/2 tsp onion powder
dash of red pepper flakes
- preheat the oven to 400 degrees. spray the tofu with avocado oil on each side and bake for 27 minutes.
- whisk the dressing ingredients together and pour over the arugula. toss well until all of it’s coated and add the salad to a wrap. also, you can add guacamole or anything else you want to the wrap.
- place three strips of tofu on top, roll up and enjoy!
- the wraps are best to eat the same day but good the next day too! store them in the fridge in an airtight container overnight.