Easy Teriyaki Tofu Wraps (Ready in 20 Min)
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Cook15 min
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Total20 min
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Servings4
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Make a satisfying dinner in about twenty minutes with these teriyaki tofu wraps, which come together fast using pre-made coleslaw mix and instant ingredients that skip the prep work. The tofu fries quickly in a cast iron skillet*, developing a golden crust that adds texture and keeps things interesting.
# Tofu: The Protein Star
These Easy Teriyaki Tofu Wraps offer a delicious and satisfying vegan meal that combines crispy tofu with sweet and savory flavors. The recipe brings together simple ingredients that cook up quickly in a cast iron skillet*, creating a tasty filling that works perfectly nestled in soft flour tortillas.
Ingredients:
Easy Teriyaki Tofu Wraps (Ready in 20 Min)
by veganpreps.com
Ingredients
- 8 oz (225 g) extra-firm tofu, pressed and cut into 1/2-inch cubes
- 3 tablespoons canola oil (divided)
- 1 yellow onion, thinly sliced
- 8 oz (225 g) coleslaw mix (shredded cabbage and carrot)
- 4 garlic cloves, minced (or 2 teaspoons garlic powder)
- 1-2 teaspoons Chinese five spice powder
- 1/2 teaspoon sriracha sauce
- 4 tablespoons teriyaki sauce with pineapple juice
- 4 green onions, thinly sliced
- 8 medium flour tortillas
Instructions
- 1Press the tofu dry and cut into 1/2-inch cubes. Heat 2 tablespoons canola oil in a large skillet over medium-high heat and add the tofu in a single layer. Cook undisturbed for 3-4 minutes until golden on the bottom, then flip and cook another 2-3 minutes. Remove and set aside.
- 2Add the remaining 1 tablespoon oil to the pan, reduce heat to medium, and add the sliced yellow onion. Cook for 5 minutes, stirring occasionally, until softened and beginning to caramelize.
- 3Add garlic and five spice powder and stir for 30 seconds until fragrant. Add the coleslaw mix and sriracha, and stir-fry for 2-3 minutes until the cabbage is just wilted.
- 4Return the tofu to the pan, pour in the teriyaki sauce, and toss everything together over medium-high heat for 1-2 minutes until the sauce coats all the ingredients and reduces slightly.
- 5Warm the tortillas in a dry pan for 30 seconds per side or wrap in a damp paper towel and microwave for 45 seconds. Fill each tortilla with the tofu-vegetable mixture, top with sliced green onions, and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
When selecting ingredients for this recipe, I always pick extra firm tofu so it holds its shape during frying and doesn’t crumble in the pan. The coleslaw mix is a convenient shortcut that saves you prep time while giving you the necessary crunch and nutritional value. Fresh green onions should be added at the very end of cooking to keep their bright flavor and texture. All the other ingredients are pantry staples that I keep on hand, making this an easy weeknight meal option.
Frying Tofu Until Golden Brown
Begin by heating 3 tablespoons of canola oil in a small skillet over medium-high heat. While the oil is warming, take your 8 ounces of extra firm tofu and drain it thoroughly. Press out any excess liquid using paper towels or a clean kitchen cloth, since this step really matters for getting that golden brown outside. The drier the tofu, the better it will crisp up during frying.
Once the oil is hot and shimmering, carefully add the cubed tofu to the skillet. Allow the pieces to sit undisturbed for a few minutes to develop a golden crust on the bottom before stirring. Continue frying, turning the cubes occasionally, until all sides achieve an even golden brown color. This should take approximately 5-8 minutes total. The goal is to create a slightly crispy outside while keeping the inside tender.
Once the tofu is golden brown and has developed a nice texture, remove it from the skillet and set aside. The fried tofu will now be ready to add to the large pan with the caramelized yellow onion and coleslaw mix in the next step of the recipe.
Try Different Tortilla Types
Once you’ve got your filling ready and your ingredients mixed together, the tortilla you choose makes a real difference in how your wrap tastes and feels. I’ve found that flour tortillas work great for this recipe because they’re soft and bendable, holding the filling without tearing. However, you might try whole wheat tortillas for added nutrition, or spinach tortillas for extra flavor and color. Corn tortillas offer a traditional taste but can be more fragile with warm fillings. Large burrito-sized tortillas give you plenty of room, while smaller ones create tighter wraps. Experiment with different types to discover your favorite combination with these teriyaki tofu wraps.
Pair With Cucumber or Carrot Sticks
Balance the warm, savory teriyaki tofu wraps with something cool and crisp on the side. I recommend serving cucumber or carrot sticks alongside your wraps because they provide textural contrast and refresh your palate between bites. Their natural sweetness complements the teriyaki’s umami flavors without competing. Slice cucumbers lengthwise into spears so they’re easy to grab, and cut carrots into thin sticks for similar appeal. These raw vegetables also add essential fiber and nutrients your meal needs, making the overall dinner more complete and satisfying for your family.
Final Thoughts
These teriyaki tofu wraps are a great way to get your family excited about eating vegetables, and I’m confident you’ll find they’re easy enough to make on busy weeknights. The best part of this recipe is how flexible it is – you can swap ingredients based on what you’ve got on hand. If sriracha’s too spicy, dial it back. Prefer different vegetables? Go ahead and customize. The key is keeping your cooking time short so the cabbage stays crisp and flavorful. This meal delivers restaurant-quality taste without the price tag, making it perfect for weeknight dinners when you need something quick, satisfying, and genuinely good for you.
