Ingredients
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Add the tofu seasoning to a medium bowl and mix together.
Add the tofu and toss in the seasoning until coated (as much as possible). Lay the tofu out evenly on the parchment-lined baking sheet. Add any leftover spices to the tofu.
Bake the tofu for 30 minutes (40 minutes if you like it extra crispy), flipping halfway through.
Meanwhile, prepare your beans: Add the beans, Easy Tofu Mayo, ground cumin and smoked paprika to a large bowl. Mash the beans, spices and mayo mixture together with a potato masher or fork until about ¾ of the beans are mashed.
Stir in the onions, tomatoes, jalapeño and cilantro, if using.
Make your crunchwraps! Depending on your tortilla, you may need to heat it briefly on the stovetop to make it pliable (just until warm, not crispy or it won’t fold!). You’re going to make one at a time. Once it’s warm and pliable, add about ⅓ cup of the black bean mayo mixture in the center. Add 3–4 pieces of Romaine and 3–4 slices of radish and 4-5 pieces of tofu. Then add a few drops of hot sauce, if using (more if you like it spicy!).
You’re going to fold the tortilla six times (like a clock, working clockwise). Fold the top end of the tortilla (12 noon) to the center. Then fold the top right-hand corner (between 1pm and 3pm) to the center. Next fold the lower right-hand corner (between 3pm and 6pm) toward the center. Fold the lower corner to the center (6pm). Then fold the lower left-hand corner toward the center (between 6 and 8pm). Finally, fold the last corner toward the center.
Heat a non-toxic, non-stick griddle on medium. Place the folded side of the tortilla down (so it seals). Press down slightly with a spatula. Cook on medium for 1–2 minutes or until the folds are sealed. Flip and cook the other side for 1–2 minutes or until golden brown.
Repeat with the other five tortillas.
Serve your vegan crunchwraps warm and top with more hot sauce, sliced avocado, or more herbs.
Chef's Notes and Substitutions:
Substitutions
Use any veggies you have on hand in place of the romaine and radish.
Instead of black beans, try white beans, kidney beans or lentils.
For the whole-grain tortilla, try a cauliflower tortilla or a sprouted grain tortilla (just note that either of these options may take a little more work to keep it together!)
Flour-free
Use a cauliflower tortilla (see note above), or try collard greens. If you use collard greens, add less filling to prevent the sensitive leaves from tearing and skip the heating part. Enjoy raw!
Simplify this meal even more
Omit the tofu and just use the bean and mayo combination for the filling.
Purchase one 14–16 ounce package of firm or extra-firm tofu and use half for the baked tofu and half for the Easy Vegan Mayo.
Prep Ahead
Make the Easy Vegan Mayo ahead of time and store in an airtight container in the refrigerator for up to 3 days.
Prep the baked tofu ahead of time by combining with the spices. Store in an airtight container in the refrigerator for up to 3 days.
Storage
Store vegan crunchwrap leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the oven on a baking sheet at 350 degrees F for 15–20 minutes. Reheat on the stovetop griddle or pan.
Ingredients
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Add the tofu seasoning to a medium bowl and mix together.
Add the tofu and toss in the seasoning until coated (as much as possible). Lay the tofu out evenly on the parchment-lined baking sheet. Add any leftover spices to the tofu.
Bake the tofu for 30 minutes (40 minutes if you like it extra crispy), flipping halfway through.
Meanwhile, prepare your beans: Add the beans, Easy Tofu Mayo, ground cumin and smoked paprika to a large bowl. Mash the beans, spices and mayo mixture together with a potato masher or fork until about ¾ of the beans are mashed.
Stir in the onions, tomatoes, jalapeño and cilantro, if using.
Make your crunchwraps! Depending on your tortilla, you may need to heat it briefly on the stovetop to make it pliable (just until warm, not crispy or it won’t fold!). You’re going to make one at a time. Once it’s warm and pliable, add about ⅓ cup of the black bean mayo mixture in the center. Add 3–4 pieces of Romaine and 3–4 slices of radish and 4-5 pieces of tofu. Then add a few drops of hot sauce, if using (more if you like it spicy!).
You’re going to fold the tortilla six times (like a clock, working clockwise). Fold the top end of the tortilla (12 noon) to the center. Then fold the top right-hand corner (between 1pm and 3pm) to the center. Next fold the lower right-hand corner (between 3pm and 6pm) toward the center. Fold the lower corner to the center (6pm). Then fold the lower left-hand corner toward the center (between 6 and 8pm). Finally, fold the last corner toward the center.
Heat a non-toxic, non-stick griddle on medium. Place the folded side of the tortilla down (so it seals). Press down slightly with a spatula. Cook on medium for 1–2 minutes or until the folds are sealed. Flip and cook the other side for 1–2 minutes or until golden brown.
Repeat with the other five tortillas.
Serve your vegan crunchwraps warm and top with more hot sauce, sliced avocado, or more herbs.
