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Crispy Tofu Snack Wraps | Meal-Prep

Crispy on the outside, tender on the inside — these Crispy Tofu Snack Wraps are the ultimate high-protein vegan meal-prep snack/meal. Each wrap packs around 18g of plant-based protein, making it the perfect healthy lunch, snack, or post-workout bite. Featuring golden air-fried tofu coated in spices and crunchy panko, wrapped with fresh lettuce, creamy garlic herb sauce, and a soft tortilla — this recipe proves that tofu can be both flavorful and satisfying. Plus, it’s fully dairy-free, egg-free, and meal-prep friendly. Whether you’re looking for an easy vegan lunch idea, a protein-packed wrap, or a crispy tofu recipe that actually tastes amazing, this one’s a must-try.

This was a recipe I made as a healthier replacement to the "McDonald's Snack Wrap", so whether you are plant-based or not, I promise you will love it.

Courses ,
Time
Prep Time: 25 mins Cook Time: 20 mins Total Time: 45 mins
Servings 4
Description

Makes 4 Wraps 🌯 🌯 🌯 🌯
Fully Plant-Based & Dairy-Free!
~18g protein per snack wrap

Ingredients
    Crispy Tofu
  • 1 Block Extra Firm High-Protein Tofu (70g protein)
    • Breading Station
  • 3/4 Cup Plant-Based Milk (I used Maïzly's Original Cornmilk)
  • 1.5 Tsp Apple Cider Vinegar
  • 1.5 Cup All Purpose Flour
  • 1.5 Tsp Smoked Paprika
  • 1.5 Tsp Ground Black Pepper
  • 2 Tsp Garlic Powder
  • 1.5 Tsp Onion Powder
  • 1.5 Tsp Salt
  • 1 Cup Panko Bread Crumbs
    • Garlic Herb Sauce
  • 1 Cup Unsweetened Vegan Yogurt (I used Coconut)
  • 3 Tbsp Vegan Mayo
  • 1.5 Tsp Garlic Powder
  • 1.5 Tbsp Fresh Dill (Chopped)
  • 2 Tbsp Pickle Juice
  • Salt (For taste)
  • Ground Black Pepper (For taste)
    • Wrap Assembly
  • 4 Small/Medium Tortillas
  • Shredded Lettuce
  • Vegan Cheese Shreds (Optional)
Instructions
  1. Prepare Crispy Tofu & Milk

    Press tofu block, then tear into 4 equal serving pieces.
    Mix plant-based milk with apple cider vinegar, let sit 5 minutes.

  2. Set Up Breading Station

    Prepare 3 bowls:
    Bowl 1: Flour and spices
    Bowl 2: Plant-Based milk + 3 tbsp cornstarch (whisked)
    Bowl 3: Panko bread crumbs

  3. Air Fry or Bake

    Line an air fryer tray with parchment paper.
    Dredge tofu: flour mixture, then plant-based milk, then breadcrumbs.
    Air fry at 400°F for 15-18 mins or bake at 400°F for 20-25 mins until crispy (flipping halfway through).

  4. Make Garlic Herb Sauce

    Whisk together vegan yogurt, mayo, garlic powder, chopped dill, pickle juice, salt and pepper until smooth.

  5. Assemble Wraps

    Warm tortillas, spread sauce down center.
    Add optional vegan cheese shreds, shredded lettuce and crispy tofu pieces.
    Fold sides inward and roll tightly from bottom.

  6. Storage ♨️

    Best assembled fresh, but tofu can be prepped ahead.
    Store cooked tofu in fridge up to 4 days.
    Reheat in air fryer at 375°F for 3-5 minutes to restore crispiness.

Read it online: https://itsromab.com/recipe/crispy-tofu-snack-wraps-meal-prep/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab