These delicious tofu wraps are loaded with flavor, thanks to sliced mango, bell pepper, coconut flakes, coleslaw mix, and pan-fried tofu all wrapped in a tortilla and doused with peanut sauce. This vegan recipe is a must-make for lunch or dinner and can be prepared in advance.
We’re closing out a series of wrap recipes (peep the Halloumi Wraps and Chickpea Pesto Wraps if you haven’t already) with a positively delicious one! These 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. And did I mention the mango? Yep, that’s right. Beautiful, juicy mango is a wonderful addition that adds a pop of sweetness. The peanut sauce might just be the best part though. It’s very flavorful, thanks to soy sauce, lime, some garlic, and a dash of maple syrup to round it out.
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.
Ingredients and Substitutions
- Tofu: Use firm or extra firm tofu when making tofu wraps. I like to press it between a makeshift tofu press to drain any excess water from the block before I cook it, but you can skip that step if you don’t have the time. My tofu “press” consists of the tofu block pressed between two plates and a stack of cookbooks on top! 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 to my wraps. You can also slice cabbage and/or carrots yourself and use that.
- 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!
- Peanut butter: Use a 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. You could also add a few squirts of Sriracha if you have it.
- Big tortillas: Use flour tortillas (not corn) and try to find ones that are at least 10 inches or wider. Bigger tortillas will help you roll the tofu wraps and keep all the fillings in without them falling apart.
The full recipe card with ingredient quantities and instructions is at the bottom of the post. Here’s a preview of the steps.
- Prep the tofu. Press the tofu to remove any excess water or skip this step if you don’t have the time. Slice the tofu into cubes.
- Cook the tofu. In a large skillet, warm some olive oil and sesame oil. Add the tofu cubes and let them cook, undisturbed, for 5 to 6 minutes. Flip them over and cook for another 5 to 6 minutes until golden brown. Turn off the heat and stir in some soy sauce.
- Slice the veggies. While the tofu cooks, prepare the other ingredients. Cut the bell pepper and mango into thin strips. If you are not using store-bought coleslaw mix, shred some cabbage and/or carrots at this point.
- Make the peanut dressing. Mix together the ingredients. Add water as needed 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, followed by bell pepper, mango, and a sprinkle of coconut. Spoon some peanut sauce on top.
- Roll the wraps. Start by folding the two sides that run vertical towards the fillings in the center. Then, 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 and enjoy!
Tofu wraps with peanut sauce can be enjoyed right away or at a later time. All of the components can be prepared in advance and stored in separate airtight containers in the refrigerator. They should last for at least 2 to 3 days. When you’re ready to eat, assemble the ingredients in a wrap.
Keep in mind that 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 or a little longer so that they are warm enough to be rolled without falling apart.
Mango tofu wraps make a complete meal on their own, since they have a good balance of nutrients. However, you can feel free to serve them with some chopped veggies or fruit on the side, a mixed greens salad, or even my Vegan Potato Salad.
More Vegan Recipes
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Mango Tofu Wraps with Peanut Sauce
- 14 ounces extra firm tofu - pressed if desired and sliced into ½-inch cubes
- 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 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
- If you want to remove some of the excess water out of the tofu, feel free to press it for 10 to 20 minutes before making the recipe. You can skip this step if you are short on time (I did not include it in the prep time for the recipe). I press my tofu in a makeshift way by putting the block in between two plates and placing a stack of cookbooks on top. Once the tofu has been pressed, pat it dry and slice into cubes.
- Warm the olive oil and sesame oil in a large skillet over medium heat. 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 spread out the soy sauce until all of the tofu is coated.
- 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. 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. Spoon on some dollops of peanut sauce. It's helpful to have the coleslaw, tofu, and mango and bell pepper slices placed horizontally in the tortilla instead of vertically.
- 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 by repeating the previous 2 steps. Serve with extra peanut sauce, 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)!
- Fresh herbs like mint or cilantro would be great additions!
- You can prep all of the components in advance and keep them in separate containers in the fridge for at least 2 to 3 days. Assemble the wraps when you want to eat.
Enjoy this healthy wrap recipe! – Lizzie
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