These gorgeous VEGAN wraps are packed with color (vitamins!!) and flavor. They’re perfect for lunch, but you can easily serve these as an healthy dinner too. Even meat-eaters will love this.
Recently, my younger sister decided to start eating vegan. As I want to support her in whatever she does, I decided to incorporate a bit of vegan into my life/blog too. I guess she inspired me a bit too. Inspired me to be more conscious of all the kinds of food I mindlessly stuff into my body (which is a lot!). And also, you know, how bad could it be to eat vegan a couple of times a week? I don’t think anyone has ever died from cutting down on meat anyway. So in light of this “new diet”, I wanted to share a vegan lunch recipe I developed with you guys today: Vegan Tofu Lunch Wraps. FYI: These wraps have been approved by my vegan sister ánd my meat-loving boyfriend.
Now the first thing I want to say is: I love tofu. I’ve loved it ever since I was a kid. Actually, when I was a kid, I used to hate meat. A lot. Unless it was chicken. Chicken was good. It had to be skinless chicken though. You can tell I was a very picky eater back then. Nevertheless, tofu was the bomb. I would always eat tofu. I remember secretly picking out all the tofu when my mom or dad would make their “tofu and minced meat” dish. And whenever my dad made stuffed tofu, he would keep the scooped-out tofu aside for me because he knew I’d gobble those all up.(Isn’t he the best? 😀 ) I know a lot of people don’t like tofu, but I think it’s because they’ve never had it prepared the right way. Really. Before you decide to discard this recipe because of the tofu, hear me out.
There are a couple of things you need to know when you’re working with tofu:
- Roughly, there are two kinds of tofu: firm and silken tofu. Firm tofu is available in “medium”, “firm” and “extra firm”. The firmer the tofu, the more you can manipulate it without turning it into a hot mess. Firm tofu is often used in stir fry dishes. Silken tofu is usually used for desserts. It breaks quite easily so you can’t manipulate it a lot. I usually get firm tofu for savory dishes.
- When you buy (firm) tofu, it’s L.O.A.D.E.D with water. So if you throw it straight from the packaging into your pan, expect it to turn into a mushy mess. So unless you like your food á la babyfood, press out the excess water. You can do this by sandwiching the tofu between two layers of paper towels and placing a heavy object on top. Let is stand for 5-10 minutes and you’ll see the paper towels soak up all the water. Only press out water for firm tofu.
- And lastly: Tofu is naturally bland. It will taste as good as you make it. So if you want delicious tofu, remember to add seasoning.
Try these tips and you’ll start to love tofu as much as I do.
The second ingredient that makes these wraps amazing is pumpkin. I’m a lover of pumpkin. Pumpkin soup, pumpkin pancakes… I’ll eat it all. For this recipe, all I did was stir fry the pumpkin until golden brown and soft. Yep, that’s it. Easy, right? As pumpkin naturally has a delicious mildly-sweet flavor, I didn’t feel like it needed anything more. You could add a pinch of salt if you really want to, but for the sake of eating “healthy” I didn’t add any extra salt and didn’t miss it either.
Finally, I added some strawberries. Strawberries? Yep. Let me tell you, it’s awesome. During taste testing, we loved the wraps with just tofu and pumpkin (and veggies), but found it lacked some zing. And that’s how the strawberries ended up in this recipe. The strawberries don’t just add a gorgeous red color to these wraps, but the tartness makes these wraps a perfect combination of savory, sweet and sour. So don’t panic if you accidentally bought strawberries that aren’t sweet: Whip up a batch of these babies and the strawberries will totally be worth your money.
Would you consider (parttime) veganism?
- 300 g pumpkin, cubed
- 300-400 g firm tofu
- 1½ Tbsp light soy sauce
- 1 Tbsp maple syrup
- ¼ tsp dark soy sauce
- ¼ tsp sesame oil
- 2 cm ginger, grated
- 1-2 cloves garlic, grated
- oil, for cooking
- 80 g spinach, washed and drained
- 50 g carrots, julienned
- 6 medium strawberries, washed and sliced
- 8 (whole wheat) flour tortillas*
- Line a plate with paper towels and place the tofu on top. Then, place another layer of paper towels and something heavy on top of the tofu. Let this stand for about 10 minutes to press excess water out of the tofu.
- In the mean time, heat about 1 tablespoon of oil in a non-stick pan on medium-high heat.
- Add the pumpkin and stirfry until the pumpkin is goldenbrown and soft.**
- Remove pumpkin from pan and set aside.
- Cut the tofu into cubes and mix it with the soy sauce, maple syrup, dark soy sauce, sesame oil, ginger and garlic. Let it marinate for 10 minutes.
- Heat another tablespoon of oil in the same non-stick pan you used for the pumpkin.
- Add the tofu and stirfry until golden brown. Remove from pan and set aside.
- Prepare the flour tortillas according to packaging.***
- Assemble the wraps by adding spinach, carrots, strawberries, pumpkin and tofu. Add as much or little as you like.
- These wraps are best eaten the same day, but are still delicious on the next day (store in fridge).
- *make sure the brand you buy is vegan if you want it to be 100% vegan. Sometimes there are additives.
- **If your pan is too small, cook the pumpkin in batches. You don't want more than 1 layer of pumpkin in your pan for even cooking.
- ***Mine needed 10 seconds in the microwave.