These delicious tofu wraps feature sliced mango, bell pepper, coconut flakes, coleslaw mix, and pan-fried tofu all doused with peanut sauce and wrapped in a tortilla. The flavors are interesting, the crispy tofu is appealing to those who don’t usually like it, and you can prepare the components in advance for easy assembly at home. If you’re looking for vegetarian wrap recipes that are perfect for lunch, this one is a must-make!
This post was originally published in May 2023. It was republished with process photos and tips in September 2026.
Jump to:
Dietitian Lizzie’s Notes
Veggie wraps aren’t usually the most exciting option. In fact, they can be downright boring and even a little sad, with wilted lettuce and a soggy filling and all that. That’s why I decided to take matters into my own hands and create a way more fun option that’s actually appetizing. These vegan tofu wraps are far from boring and come bursting at the seams with flavor!
They’re loaded with plant foods (of course) and feature tofu that’s been pan-fried to perfection. Frying tofu is my preferred method when preparing it for wraps, since it gets crispy and sturdy enough to add structure and hold up alongside the other fillings. I also used coleslaw instead of regular lettuce, since it’s much less susceptible to wilting.
Beautiful, juicy mango is a wonderful addition that adds a pop of sweetness. The creamy (but dairy-free) peanut sauce is a very flavorful final touch, thanks to soy sauce, lime, and some garlic. Overall, the flavors are inspired by various dishes I’ve ordered at Thai restaurants and thoroughly enjoyed. I hope you love these tofu veggie wraps as much as I do! For other good options, see the Pesto Wraps and Halloumi Wraps.
5-Star Review
Very tasty. I’ll be making this again.”
— Jana
Ingredients and Substitutions
- Tofu: Use extra firm or super firm tofu when making tofu wraps. For a fun variation, try using my Crispy Panko Tofu for the recipe instead.
- Coleslaw mix: I use pre-packaged coleslaw mix to add some veggies. You can also slice cabbage and/or carrots yourself and use that.
- Red bell pepper: Any color works!
- Mango: YUM. This adds such a great flavor that pairs perfectly with the peanut sauce.
- Coconut flakes: I love adding some coconut flakes or shredded coconut to the mix for extra flavor. You can skip them if you don’t have them!
- Cilantro: Sub mint or basil if that’s what you prefer.
- Peanut butter: Use an unsweetened creamy peanut butter, preferably one with only one (or two) ingredients (peanuts and possibly salt). Almond butter would be a suitable substitute too.
- Lime juice: If you don’t have a lime, use rice vinegar.
- Soy sauce: You’ll need this for cooking the tofu and making the sauce. I prefer to use reduced sodium soy sauce. You can substitute tamari or coconut aminos if desired.
- Maple syrup: Sub honey if needed or even brown sugar.
- Garlic: Use a glove of fresh garlic or 1 teaspoon garlic powder.
- Red pepper flakes: I like to add a pinch of these to the peanut sauce for a little kick. Omit for no spice.
- Big tortillas: Use flour tortillas (not corn) and try to find ones that are at least 10 inches or wider. Bigger tortillas will make it easier to roll the wraps and keep all the fillings in without them falling apart.
How to Make Mango Tofu Wraps
The full recipe card is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Slice the tofu into 1-inch cubes.
Add the tofu cubes to a large skillet with olive and sesame oils. Cook for 5 to 6 minutes, flip, and cook for another 5 to 6 minutes until golden brown.
Add soy sauce. Turn off the heat first, then stir to coat the cubes.
Combine the ingredients for the peanut sauce in a measuring cup.
Whisk until smooth. Add water as needed and thin it to your desired consistency.
Assemble the tofu wraps. Place some coleslaw mix in the center of a large flour tortilla. Add a spoonful of tofu cubes.
Add bell pepper and mango slices.
Sprinkle coconut flakes on top.
Spoon peanut sauce over fillings.
Start by folding the two sides that run vertical towards the fillings in the center.
Keeping the sides folded inwards, roll up the bottom of the tortilla over the fillings and complete the roll. Refer to this Youtube video if you need guidance.
Slice in half.
Tips for Crispy Tofu
- Press the tofu first. I like to press extra firm tofu to drain any excess water from the block before I cook it so that it gets as crispy as possible. If you use super firm tofu, it doesn’t need to be pressed. My tofu “press” consists of the tofu block pressed between two plates and a stack of cookbooks on top! Put the tofu on a paper towel on the plate to absorb water, so the tofu doesn’t re-absorb the liquid you’re trying to eliminate. You only need to press it for 5 to 10 minutes.
- Don’t overcrowd the pan. Use a pan that’s big enough for cooking tofu. The cubes should be arranged in a single layer without any overlap. This ensures that every piece will be in contact with the pan.
- Use a nonstick skillet. While you can cook tofu in any pan, using a nonstick skillet will prevent the cubes from sticking and having their crispy outer layer ripped off. If you don’t have/don’t like to use nonstick, use a cast iron pan. Make sure it gets very hot and is well-oiled before adding the tofu for best results.
Make Them Your Own
- Add some spice: To make tofu wraps with spicy peanut sauce, increase the amount of crushed red pepper flakes or add a squeeze of Sriracha. Alternatively, you can add sliced jalapeños to the filling.
- Swap the tortillas: For a gluten-free or lower-carb option, use Siete Foods almond flour tortillas. Keep in mind that they may not roll up as easily as flour tortillas. You may also have to decrease the amount of filling you use. Alternatively, make tofu lettuce wraps by foregoing the tortillas entirely and using butter lettuce leaves. (Switching the wraps won’t make the recipe fully gluten-free. You’ll need to use tamari for the soy sauce too.)
- Add avocado: This creamy addition works well with the crunchy and crispy ingredients.
How to Serve
Tofu mango wraps make a complete meal on their own, since they have a good balance of nutrients and plant-based protein. You can also serve them with fresh fruit, steamed edamame, a simple salad, or even roasted veggies. They pair well with my Cucumber Edamame Salad. Enjoy these wraps for lunch, dinner, meal prep, or picnics.
Storage and Meal Prep
Tofu wraps with peanut sauce can be enjoyed right away or at a later time. I highly recommend making the components for these wraps in advance if you want to save some time and have a healthy meal at your fingertips! Your future self will be so happy to simply assemble a wrap on a busy day.
The components should be stored in separate airtight containers in the refrigerator for 2 to 3 days. Since peanut sauce tends to thicken in the fridge, you may need to mix in splashes of water to thin it to your desired consistency.
Wraps are best assembled the same day, so wait to put them together until you’re ready to eat. Cold tortillas do not roll well, so keep your tortillas at room temperature. If they need to be refrigerated, microwave each one for about 10 seconds so that they are warm enough to be rolled without falling apart.
More Tofu Recipes
📖 Recipe
Mango Tofu Wraps With Peanut Sauce
Ingredients
- 14 ounces extra firm tofu - pressed if desired and sliced into 1-inch cubes; can also use super firm
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sesame oil - sub more olive oil if you don't have it
- 2 tablespoons reduced sodium soy sauce
- 1 cup coleslaw mix - or sub shredded cabbage
- 1 cup thinly sliced bell pepper
- 1 cup thinly sliced mango
- ¼ cup unsweetened coconut flakes
- 4 big flour tortillas - 10-inch or larger
- ¼ cup chopped fresh cilantro
Peanut sauce
- ¼ cup creamy peanut butter
- 2 tablespoons reduced sodium soy sauce
- 1 lime - juiced; about 3 tablespoons
- 2 tablespoons maple syrup
- 1 clove garlic - minced
- ¼ teaspoon red pepper flakes
- 2 to 3 tablespoons water - to thin
Instructions
- Warm the olive oil and sesame oil in a large skillet over medium heat. A nonstick skillet or well-oiled cast iron works best to prevent sticking and make the tofu crispy. Add the tofu cubes in a single layer and cook for 5 to 6 minutes, undisturbed, before flipping. Cook for another 5 to 6 minutes until golden brown.
- Turn off the heat and pour in the soy sauce. Stir to coat the tofu.
- In the meantime, prepare the other ingredients. Slice the bell pepper and mango, and gather the coleslaw mix and coconut flakes.
- Prepare the peanut sauce. In a measuring cup or mixing bowl, stir together the peanut butter, soy sauce, lime juice, maple syrup, garlic, and red pepper flakes until smooth. If it's too thick, add a teaspoon of water at a time until it's thinned to your desired consistency.
- Assemble the wraps. First, make sure your tortillas are at room temperature or, if they were refrigerated, warmed in the microwave for about 10 seconds each to make them easier to roll.
- Spoon about ¼ of the coleslaw mix into the center of a tortilla, followed by ¼ of the tofu, and ¼ each of the mango and bell peppers. Sprinkle with coconut flakes and cilantro. It's helpful to have the coleslaw, tofu, and mango and bell pepper slices placed horizontally in the tortilla instead of vertically.
- Spoon the peanut sauce over the fillings.
- Roll the wrap by first folding the 2 sides that run vertical towards the ingredients in the center. Then, keeping the sides folded inwards, roll the bottom of the tortilla over the fillings and complete the roll. Refer to this Youtube video if you need guidance. Slice the wrap in half.
- Assemble the rest of the wraps. Serve with extra peanut sauce for dipping or drizzling, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- If you want to remove some of the excess water out of the tofu to make it crispier, press it for 5 to 10 minutes before making the recipe. You can skip this step if you are short on time (or if you use super firm tofu, which doesn’t need to be pressed). I press my tofu in a makeshift way by putting the block on a plate lined with a paper towel, setting another plate on the tofu block, and placing a stack of cookbooks on top. Of course, you can just use a tofu press if you have one! Once the tofu has been pressed, pat it dry and slice into cubes.
- You can prep all of the components in advance and keep them in separate containers in the fridge for 2 to 3 days. If the peanut sauce gets thicker, thin it by mixing in small amounts of water.
- Assemble the wraps when you want to eat.
Jana
Very tasty. I’ll be making this again,
Lizzie Streit, MS, RDN
I’m so glad to hear you enjoyed the recipe, Jana!