Veggie Wraps

Veggie Wrap

Stuffed with balsamic tofu, fresh veggies, and creamy hummus. Perfect from everything from easy dinners to packed lunches.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Vegan
Keyword: veggie wraps
Servings: 4


  • 1 ½ tsp olive oil
  • 8 ounces extra-firm or super firm tofu pressed if using extra-firm, cut-into ½-inch cubes
  • 2 tbsp balsamic vinegar
  • 1 tsp organic brown sugar
  • Salt & pepper to taste
  • 4 large flour tortillas or wraps 10-inch
  • ½ cup hummus
  • ½ cup baby spinach leaves
  • 1 medium tomato thinly sliced
  • ½ ripe avocado pitted, peeled, and sliced
  • ½ medium cucumber julienne cut


  • Coat the bottom of a large skillet with the oil and place it over medium heat.
  • Give the oil a minute to heat up, then add the tofu cubes.
  • Cook the tofu for about 10 minutes, flipping the pieces once or twice, until browned on multiple sides.
  • While the tofu cooks, stir the balsamic vinegar and brown sugar together in a small bowl.
  • When the tofu has finished cooking, carefully pour the balsamic mixture over the pieces. Flip them a few times and continue cooking them for about 2 minutes, until all of the liquid cooks off.
  • Remove the tofu from the skillet and season the pieces with salt to taste.
  • Spread about 2 tablespoons of hummus in a short strip down the middle of each tortilla, then arrange the fillings over the hummus in the following order: spinach, tomato, avocado, basil, cucumber, and tofu, sprinkling the layers lightly with salt and pepper to taste as you arrange.
  • Fold the edge of one of the wraps over the fillings, then tuck in the sides and roll the wrap to close. Repeat for each wrap.


Other veggie ideas: alfalfa sprouts, chopped tomato, radish, corn, lettuce, cabbage, beets, bell peppers.
Optionally slice the wraps in half. Serve.

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