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Baked Southwest Tofu Wrap

Zesty tofu wraps filled with Southwestern-seasoned crispy baked tofu nuggets is a delicious and satisfying lunch or dinner! You won't believe how crispy the tofu gets without using any oil! Get dinner on the table in one hour with this easy vegan recipe! 
Course Dinner
Cuisine American
Cook Time 30 minutes
Pressing Time 30 minutes
Total Time 1 hour
Servings 6
Calories 229kcal


  • Large Baking Tray
  • Tofu Press


  • 14 oz block firm tofu pressed
  • 1 tbsp low-sodium tamari
  • 1 tbsp nutritional yeast
  • 1 tbsp salt-free taco seasoning
  • 6 large tortillas
  • 6 cups romaine lettuce roughly chopped
  • 3 medium roma tomatoes diced
  • ½ cup green onions sliced
  • 2 small limes
  • ½ cup vegan sour cream (I used Kite Hill unsweetened plain greek yogurt)


  • Preheat the oven to 350 degrees.
  • Press a block of firm tofu in a tofu press over a plate (to catch the water) for 30 minutes.
  • After 30 minutes, drain the tofu and lay the block of tofu on a parchment paper lined tray. Use a sharp knife to cut the block of tofu into 4 slices that are 1-inch wide. 
  • Next, cut the tofu block into 4 slices the other direction. Then, lay each row down flat and cut each row in half again. You should end up with 32 1-inch x 1-inch tofu cubes.
  • Sprinkle 1 tbsp of low-sodium tamari evenly over the tofu cubes and use a large spoon to quickly toss the tofu cubes around the tray to absorb all of the tamari. This light coating of tamari seasons the tofu and it makes it wet so the dry seasonings will stick without using oil. 
  • Sprinkle 1 tbsp of nutritional yeast and 1 tbsp of taco seasonings over the tofu cubes. Toss to coat each piece of tofu in the dried seasonings. Arrange the tofu cubes into even rows on the tray and bake it for 30 minutes.  
  • Remove the tray of tofu from the oven and let it cool for 1-2 minutes before assembling the wraps. Build each wrap with romaine lettuce, diced tomatoes, green onions, vegan sour cream, a squeeze of fresh lime juice, and a drizzle of hot sauce.


  • I think that firm tofu has the best consistency for this baked tofu recipe. You could also use extra firm tofu, but don't use silken tofu because it's too soft. I buy 4-packs of organic tofu from Costco because it's good quality, it has the best texture, and it's the best price that I've found anywhere.  
  • Don't skip pressing the tofu! If you do, the tofu won't turn out crispy and the texture will be soft and mushy.
  • Line your baking tray with unbleached parchment paper so the tofu won't stick to the tray and it makes clean up a breeze.
  • Store leftover tofu in an airtight container in the fridge for 3-5 days.  


Serving: 1wrap | Calories: 229kcal | Carbohydrates: 29g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Sodium: 511mg | Potassium: 313mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4485IU | Vitamin C: 14mg | Calcium: 146mg | Iron: 3mg