We eat a lot of wraps at our house, not only because they are delicious, quick and easy to make (and eat!) but also because most of the ingredients can usually be pre-made and refrigerated for super easy assembly later on.
The inspiration for this recipe came as the result of a sushi bowl recipe we made and loved and another not so vegan friendly recipe we saw and knew could be super delicious in it’s vegan version. And wow.. this really worked. Honestly these wraps are frigging delicious! They’re sweet and spicy and tangy and every single bite is literally a party in your mouth. Enjoy!
Cook your rice.
Make your spicy mayo:
Add 1/4 cup mayo to a bowl and mix with sriracha to taste (I use 2-3 tsp). I use plain mayo for the kid version.
Prepare your salsa:
Heat a little olive oil in a cast iron skillet over medium high heat. Add your onions, pineapple and red pepper and cook allowing to caramelize and get char lines about 8-10 minutes.
While it’s cooking in a small bowl mix the diced jalapeño, lime juice, ginger, cumin, salt and pepper.
Turn off heat, add spices, jalapeño, lime juice, mix well and allow to cool a bit. Add your cilantro.
For the tofu:
Drain well and cube.
Heat a cast iron skillet over medium/high heat and add a little oil. Pan fry the tofu until golden brown for about 10 minutes flipping every few minutes.
Add 1/2 cup of teriyaki sauce and stir fry for another minute or so. Remove from heat.
Warm wraps (tortillas) in a skillet one at a time, remove and then assemble. Place a warmed flour tortilla on a plate. Add a smear of spicy mayo, rice, teriyaki tofu, and pineapple salsa. If you’d like, add more teriyaki.
Roll up and devour!
Notes: If making for fussy kids (like mine), omit the spicy mayo and use plain mayo.
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- 3 cups cooked rice
- Flour tortillas
- Spicy mayo
- ¼ cup mayo
- Sriracha (2-3 tsp or to taste)
- For the Salsa:
- 1 generous cup ripe, cubed pineapple
- 1 generous cup chopped red pepper
- ¾ cup chopped red onion
- 1 whole jalapeño
- ½ cup cilantro, chopped
- 1 tbsp lime juice
- ¼ tsp ginger
- ¼ tsp cumin
- ¼ tsp salt
- pepper to taste
- For the Tofu:
- 2 packages of firm tofu, drained well and cubed (small)
- pinch of salt
- ½-3/4 cup Teriyaki Sauce (Many store bought brands are vegan or you can make your own)
- Cook your rice.
- Make your spicy mayo:
- Add ¼ cup mayo to a bowl and mix with sriracha to taste (I use 2-3 tsp). I use plain mayo for the kid version.
- Prepare your salsa:
- Heat a little olive oil in a cast iron skillet over medium high heat. Add your onions, pineapple and red pepper and cook allowing to caramelize and get char lines about 8-10 minutes.
- While it's cooking in a small bowl mix the diced jalapeño, lime juice, ginger, cumin, salt and pepper.
- Turn off heat, add spices, jalapeño, lime juice, mix well and allow to cool a bit. Add your cilantro.
- For the tofu:
- Drain well and cube.
- Heat a cast iron skillet over medium/high heat and add a little oil. Pan fry the tofu until golden brown for about 10 minutes flipping every few minutes.
- Add ½ cup of teriyaki sauce and stir fry for another minute or so. Remove from heat.
- Warm wraps in a skillet one at a time, remove and then assemble.
- Place a wrap on a plate. Add a generous smear of spicy mayo, rice, teriyaki tofu, and pineapple salsa.
- Roll up and devour!
- Notes: If making for fussy kids (like mine), omit the spicy mayo and use plain mayo
This sounds delish! I will try to do the filling ahead for work lunches and assemble at work