How to Make Chili-Lime Tofu & Slaw Crunch Wraps
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Preheat oven to 425°F (218°C). Toss tofu cubes with olive oil, chili powder, salt, and pepper. Spread on a baking sheet.
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Bake tofu for 15 minutes, flipping halfway until golden and crisp.
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Mix cabbage, carrots, cilantro, and lime juice in a bowl to make the slaw.
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Briefly steam collard leaves for 30 seconds. Pat dry.
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Divide baked tofu and slaw between leaves, roll up tightly, and slice in half.
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Serve immediately with extra lime if desired.
Pro Tips for Perfect Chili-Lime Tofu & Slaw Crunch Wraps
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of firm tofu, pressed and cubed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Chili-Lime Tofu & Slaw Crunch Wraps?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Chili-Lime Tofu & Slaw Crunch Wraps?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for firm tofu, pressed and cubed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.