These vegan BBQ tofu wraps are so easy to make and are a meal everyone will love! Shreds of saucy barbecue tofu are topped with crispy homemade coleslaw, then wrapped in your favorite tortilla. They’re perfect for summer parties or busy weeknights!
These irresistible BBQ wraps tick all the boxes! They’re high in protein, loaded with veggies, crunchy yet chewy, full of flavor, and incredibly filling!
Classic barbecue wraps are made with pulled chicken or pork. This one is completely vegan! Savory tofu is crisped right in the pan before being topped with a delicious barbecue sauce.
Homemade coleslaw is very simple to make and, of course, customizable. I like to add a quick, tangy dressing and put it in the fridge while I prepare the tofu.
Tofu is cooked in garlic powder, paprika, and cornstarch for a flavorful, crunchy bite. Then add your favorite barbecue sauce for a spicy, sweet and tangy bite!
If you like dishes with barbecue sauce, be sure to check out my Vegan BBQ Chicken Pizza!
For the tortillas, just use whatever you prefer. I like to get the basic large tortillas, but low-carb, gluten-free, whole wheat, spinach, or lettuce wraps all work.
These vegan tofu wraps would go great with Vegan Cheese Curds, Vegan Jalapeño Popper Dip, Cashew-Free Vegan Mac and CheeseAnd Vegan pear crumble.
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Ingredients and Substitutions
- Coleslaw -Use a bag of coleslaw mix from the grocery store or just shred carrots and cabbage if you have some on hand!
- Vegan mayo – I like Hellmann’s vegan mayonnaise.
- Agave – Either agave nectar or maple syrup add a nice touch of sweetness.
- Apple cider vinegar – It adds spice. White vinegar works too.
- Dijon Mustard – Hot or regular mustard can be used instead.
- seasoning – All you need is a little salt and pepper.
- Tofu – Use firm, extra firm or super firm tofu.
- Oil -I prefer olive or avocado oil here, but feel free to use any cooking oil.
- seasoning – A little garlic powder and paprika are delicious on tofu.
- Cornstarch – This adds a little crunch to the tofu. Arrowroot powder or tapioca starch can be used instead.
- Barbecue sauce – Use your favorite. I love Stubb’s in Austin, Texas. Just make sure it doesn’t contain honey to keep it vegan.
- Tortillas – Use extra large tortillas of any kind.
- Onion – I think red onion goes really well here, but any other variety is just as good.
- Coriander – Such a delicious herb here. Feel free to use parsley instead.
How to Make BBQ Tofu Wraps
Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.
If you have the time, freeze tofu blocks the day before and defrost them in the microwave once ready.
I like to freeze my tofu blocks for a dense texture. Although you absolutely can skip this step if needed and the barbecue tofu will be just as delicious. Just drain them and squeeze them for a few minutes.
Mix the coleslaw and homemade dressing together, then cool them while you prepare the tofu.
Break the tofu into pieces, then coat with seasoning and cornstarch.
Cook the tofu in a pan to dry off excess moisture and form a little crisp. Then remove from the heat and stir in the barbecue sauce.
Assemble the wraps with the tofu, more sauce, coleslaw, raw onions and cilantro.
Roll them by folding the end closest to you. Tuck in the sides and roll the tortilla until closed. Keep the wrapper down or close it with your hands while you appreciate!
Ideas for recipe variations
- Make spicy tofu wraps with fresh jalapeños.
- Toast the assembled wraps in a pan for even more flavor.
- Reduce carbs by using lettuce leaves instead of tortillas.
Storage and reheating
Store leftover tofu and coleslaw in separate dishes. Once ready, reheat the barbecue tofu in the microwave before assembling the wraps.
Serve them with
Serve these tasty tofu wraps at your next barbecue with these vegan dishes…
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BBQ Tofu Wraps
Everyone will love these easy BBQ Tofu Wraps! Shreds of saucy barbecue tofu are topped with crispy homemade coleslaw, then wrapped in your favorite tortilla. They’re completely vegan and perfect for summer get-togethers or busy weekday meals!
- 2 blocks Tofu, firm, extra firm or super firm
- 2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 ½ teaspoon cornstarch
- 1 teaspoon olive oil
- ½ cup barbecue sauce
- 6 big tortillas
- ¼ cup Red onion, diced
- ¼ cup fresh coriander, chopped
Prepare the tofu
If time permits, freeze the tofu blocks the day before. Defrost them in the microwave for 1 to 2 minutes. This creates a dense texture but it’s fine to move on to the next step.
Pierce the wrappers and squeeze out the extra liquid. Wrap the tofu in a clean kitchen towel and press it with a heavy pan or tofu press for 30 minutes.
Prepare the coleslaw
Mix vegan mayonnaise, agave, apple cider vinegar, dijon, salt and pepper in a medium bowl. Add the coleslaw mixture and mix. Cover and refrigerate the slaw for now so the flavors can deepen.
Make the barbecue tofu
Tear the tofu into bite-sized pieces of varying sizes in a large bowl. Sprinkle in the garlic powder, paprika and cornstarch. Stir to coat the pieces.
Heat a large skillet over medium-high heat. Add the oil then the tofu when it is hot. Let the tofu cook for 10 to 12 minutes to remove most of the excess moisture, stirring occasionally.
Once the tofu has crispy edges, turn off the heat and stir in the barbecue sauce.
Assemble the wraps
Add ⅓ cup of tofu to the slight off-center of a large tortilla. Add another drizzle of barbecue sauce on top. Garnish it with coleslaw, red onions and a few fresh cilantro leaves.
Cover this filling with one end of the tortilla. Fold the sides of the tortilla toward the center then roll toward the long end until the wrap is sealed. Appreciate!
Portion: 1 wrap | Calories: 456kilocalories | Carbohydrates: 50.3g | Protein: 5.6g | Fat: 25.7g | Saturated fat: 3.6g | Sodium: 630mg | Potassium: 200mg | Fiber: 2.9g | Sugar: 12.9g | Calcium: 118mg | Iron: 2mg
Nutrition information is estimated and may vary depending on brands and measurements used.