Crispy Sambal Tofu & Purple Cabbage Power Wraps with Creamy Sesame-Lime Slaw

These vibrant power wraps combine crispy, spicy sambal-glazed tofu with a refreshing purple cabbage slaw for a protein-packed vegan meal. The creamy sesame-lime dressing adds a tangy contrast that perfectly balances the heat. Ready in just 30 minutes, these wraps are ideal for quick lunches, healthy dinners, or meal prep.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 3 tbsp sambal oelek
• 2 tbsp tamari or soy sauce
• 1 tbsp maple syrup
• 1 tsp toasted sesame oil
• 4 large whole wheat or spinach tortillas
• 3 cups shredded purple cabbage
• 1 large carrot, julienned
• 1/4 cup chopped cilantro
• 2 green onions, thinly sliced
• 1/4 cup vegan mayonnaise
• 2 tbsp tahini
• Juice of 2 limes
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tbsp sesame seeds, for garnish

Instructions

1. Press tofu for 15 minutes, then cut into 1-inch cubes. In a bowl, whisk together sambal oelek, tamari, maple syrup, and sesame oil.
2. Heat a non-stick skillet over medium-high heat. Add tofu cubes and cook for 8-10 minutes until golden on all sides.
3. Pour the sambal sauce over the tofu and toss to coat. Cook for another 2-3 minutes until glaze is sticky and caramelized. Remove from heat.
4. In a large bowl, combine shredded purple cabbage, julienned carrot, cilantro, and green onions.
5. In a small bowl, whisk together vegan mayo, tahini, lime juice, rice vinegar, and grated ginger until smooth and creamy.
6. Pour half the dressing over the cabbage mixture and toss well to coat. Reserve remaining dressing for serving.
7. Warm tortillas according to package directions. Place each tortilla on a flat surface.
8. Divide the slaw evenly among tortillas, leaving a 2-inch border. Top with crispy sambal tofu and drizzle with reserved dressing. Sprinkle with sesame seeds.
9. Fold sides of tortillas inward, then roll tightly from the bottom to form wraps. Slice diagonally if desired.
10. Serve immediately with extra lime wedges and sambal on the side for added heat.

Chef's Note

For extra crispy tofu, toss the cubed tofu in 1 tbsp cornstarch before pan-frying. This creates a perfect crust for the sambal glaze to cling to.

Make-Ahead Tips

Store components separately: tofu and slaw keep in airtight containers for up to 3 days. Assemble wraps just before eating to prevent sogginess.

Substitutions

Use chickpeas instead of tofu for a different texture. Swap sambal for gochujang or sriracha. Regular cabbage works if purple isn't available.