Ingredients
Baked Tofu Ingredients
- 1 block extra firm tofu pressed and drained
- 0.5 cup flour
- 0.75 cup unsweetened soy milk
- 0.75 tsp salt
- 0.75 tsp garlic powder
- 1 cup breadcrumbs
Vegan Caesar Ingredients
- 0.5 cup tahini
- 2 tsp Dijon mustard
- 2 tsp nutritional yeast
- 8 garlic cloves minced or 2 tsp garlic powder
- Juice of 1 lemon
- 4 tsp capers
- 1 tsp salt
- 2 tsp maple syrup
- 0.5 cup spring water
Vegan Parmesan Ingredients
- 0.5 cup almonds
- 0.5 cup walnuts
- 6 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp salt
Assembly Ingredients
- Large wraps or tortillas
- Romaine lettuce chopped
- Tomato sliced
- Crispy baked tofu
- Vegan Caesar dressing
- Vegan parmesan sprinkle
Instructions
- Crispy Tofu Instructions Preheat oven to 400°F and line a baking sheet with parchment paper.
- Tear or slice tofu into bite sized strips or chunks.
- In a large bowl, whisk together flour, soy milk, salt, and garlic powder until a thick batter forms. It should cling to the tofu without dripping.
- Add tofu to the batter and toss until fully coated.
- Sprinkle breadcrumbs directly into the bowl and gently toss until the tofu is evenly coated and textured.
- Spread tofu evenly on the baking sheet.
- Bake for 25 to 30 minutes, flipping once halfway, until golden and crispy.
- Dressing Instructions Add all ingredients to a blender.
- Blend until smooth and creamy.
- Adjust thickness with additional water if needed. Taste and adjust salt or lemon.
- Parmesan Instructions Add all ingredients to a food processor.
- Pulse until a coarse crumb forms. Do not over blend.
- Assembly Instructions Warm wraps slightly so they are easy to roll.
- Spread Caesar dressing down the center of each wrap.
- Add romaine, tomato, crispy tofu, and a generous sprinkle of vegan parmesan.
- Drizzle with extra dressing. This recipe is meant to be saucy.
- Roll tightly and slice in half.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 520 calories |
| Protein | 22.0 g (16.9%) |
| Carbs | 45.0 g (34.6%) |
| Fat | 26.0 g (45.0%) |
|
Protein (16.9%)
Carbs (34.6%)
Fat (45.0%)
|
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