Ingredients
Method
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Grate the tofu using a box grater. Transfer it to the prepared baking sheet, then mix with paprika, garlic powder, salt, pepper, and olive oil. Bake for 10-15 minutes, until slightly browned.
- Meanwhile, combine mustard, yogurt, hot sauce, dill, red onion, and celery in a small bowl to prepare the sauce.
- Once the tofu is baked, add it to the sauce and stir until well coated.
- To assemble, lay out a whole grain wrap and spoon two scoops of the tofu mixture onto it. Roll up the wrap like a burrito.
- For an optional step, grill the wrapped tortilla in a pan over medium heat for 1-2 minutes on each side, until browned.
- Store any leftovers in a sealed container in the fridge for up to 4 days.
Nutrition
Notes
This shredded tofu wrap is a delicious, protein-packed vegan meal that's perfect for meal prepping. Enjoy it hot or cold!
