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tofu wrap sliced in half on a counter surrounded by ingredients
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Mango Tofu Wraps with Peanut Sauce

These delicious wraps are vegan and easy to prepare. Make the components in advance to save time when you're ready to eat lunch or dinner!
Course Dinner, Lunch, Main Course
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 wraps
Calories 418kcal

Ingredients

  • 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

Peanut sauce

Instructions

  • 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)!

Notes

  • 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.

Nutrition

Serving: 1wrap | Calories: 418kcal | Carbohydrates: 40g | Protein: 16g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 870mg | Potassium: 581mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1671IU | Vitamin C: 72mg | Calcium: 117mg | Iron: 3mg