Shredded Tofu Wraps with Sriracha Mayo

These shredded tofu wraps are packed with shredded tofu cooked down in a sweet-savory-spicy sauce paired with sautéed bell peppers, lettuce, and sriracha mayo all wrapped in flour tortillas. These are incredibly versatile and you can customize your wraps however way you like!

WHY YOU’LL LOVE THESE WRAPS

Perfect for meal prep
Easy to make in big batches
Customizable to your liking!
Quick grab & go lunch

Bitten Shredded Tofu Wraps with Sriracha Mayo

SHREDDING TOFU TECHNIQUE

Shredding tofu and baking or air-frying it to draw out excess creates a unique texture that almost resembles ground meat. You can also crumble your tofu with your hands but I prefer using a grate since I get thinner and more even pieces!

This is one of those tofu hacks that I can’t get enough of because cooking down the shredded or grated pieces of tofu well enough to draw out excess moisture creates this meaty consistency that’s a perfect base for a lot of different recipes.

WHAT KIND OF TOFU IS BEST TO USE?

EXTRA FIRM TOFU

Using extra firm tofu or tokwa is key for this recipe. Firm might work too but can easily crumble. Silken or soft tofu will most definitely not work since it won’t be able to hold up when shredded.

INGREDIENTS FOR THESE WRAPS

You’ll find the full printable recipe below!

TOFU

SAUCE/SEASONING

SRIRACHA MAYO

1/2 cup vegan mayo
1-2 tbsp water to loosen – optional (only needed if your mayo is very thick)
1-2 tbsp sriracha adjust according to desired heat
1/2 to 1 tbsp lemon juice adjust according to desired acidity
1-2 tsp sugar to counter acidity
1/4 tsp garlic powder or 1 clove garlic
Sprinkle of smoked paprika
Salt to taste

TO SERVE

4-6 tortilla wraps depending on size

VEGETABLES

Mixed bell peppers I used green, yellow, red bell peppers
Sliced white onion
Neutral oil
Salt to taste
Chopped lettuce

OTHER RECOMMENDED VEGETABLES/ADD-INS

SHREDDED THE TOFU

Remove the tofu from the water and drain from any excess water. Using a cheese grater, carefully grate the tofu into shreds.

COOKING THE TOFU

If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.
Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side. You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

AIR-FRYING/BAKING

If air-frying/baking, preheat your air-fryer or oven to 350F/180C.
On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.
For air-frying, air-fry for 10-15 minutes or until lightly golden brown – do not overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning. It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.
If baking, you may need to bake the tofu for 25-30 minutes.

shredded extra firm tofu on air fryer basket

SAUCE

While the tofu is cooking, prepare the sauce by mixing everything together. Feel free to adjust to your taste.

COOKING TOFU IN THE SAUCE

In the same pan, add the tofu (if you air-fried or baked it).
Pour the sauce into the tofu. Mix and cook down the tofu until the sauce is absorbed.
Taste the tofu and feel free to season the tofu with more soy sauce or maple syrup, if needed.
Turn off the heat. Set aside.

BELL PEPPERS

In the same pan, add some cooking oil.
Add the sliced onion and bell peppers.
Season with salt and allow to cook until tender to your liking. I like my peppers with a slight char.
Set aside.