Maple Hoisin Shredded Tofu Wraps (Print Version)

# Ingredients:

→ Shredded Tofu

01 - 1 block (454g) super firm tofu, patted dry
02 - 1 tablespoon avocado oil
03 - 3 tablespoons tamari or soy sauce, divided
04 - 2 tablespoons cornstarch or arrowroot powder, divided
05 - 1 teaspoon garlic powder
06 - 1½ tablespoons hoisin sauce
07 - 1 tablespoon rice wine vinegar
08 - 1 tablespoon maple syrup
09 - 2 cloves garlic, grated
10 - ½ inch ginger, grated
11 - 1 teaspoon sesame oil (optional)
12 - ½ cup vegetable broth

→ Sriracha Mayo

13 - ¼ cup vegan mayo or thick unsweetened plant-based yogurt
14 - 1 tablespoon sriracha
15 - Juice of half a lime
16 - 1 teaspoon maple syrup
17 - Salt to taste

→ Quick Pickled Vegetables

18 - ¾ cup shredded cabbage
19 - ¾ cup shredded carrots
20 - Juice of half a lime
21 - ½ teaspoon salt
22 - 1 teaspoon sugar or maple syrup

→ For Assembly

23 - 3 burrito-sized wraps
24 - ¾ cup greens of choice
25 - Fresh cilantro, chopped (optional)

# Instructions:

01 - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Using a box grater with large holes, shred the tofu directly onto the prepared baking sheet. Alternatively, you can crumble the tofu with your hands or a fork. Sprinkle with avocado oil, 1 tablespoon of tamari or soy sauce, garlic powder, and 1 tablespoon of cornstarch. Toss gently to coat evenly, then spread into a single layer.
02 - Place the baking sheet in the preheated oven and bake for 15 minutes. After 15 minutes, carefully flip the shredded tofu and bake for an additional 10 minutes until golden and slightly crispy around the edges.
03 - While the tofu is baking, combine the shredded cabbage and carrots in a container. Add the lime juice, salt, and sugar or maple syrup. Toss well to coat all the vegetables, then cover and set aside to allow the flavors to develop.
04 - In a small bowl or jar, whisk together the vegan mayo or plant yogurt, sriracha, lime juice, and maple syrup. Season with salt to taste. Cover and set aside until ready to use.
05 - Set a pan over medium-low heat. In a bowl, whisk together the remaining 2 tablespoons of tamari or soy sauce, hoisin sauce, rice wine vinegar, maple syrup, grated garlic, grated ginger, sesame oil (if using), and vegetable broth. Pour this mixture into the warm pan.
06 - In the same bowl you used for the sauce, mix the remaining tablespoon of cornstarch with 2 tablespoons of water until smooth. Add this slurry to the pan with the sauce. Stir continuously until the sauce bubbles and thickens, about 2-3 minutes.
07 - Once the sauce has thickened and the tofu is done baking, add the crispy tofu to the pan with the sauce. Gently toss to coat all the tofu pieces evenly. Remove from heat.
08 - Lay a burrito wrap on a flat surface. Spread a spoonful of the sriracha mayo down the center. Layer with greens, pickled vegetables, cilantro (if using), and one-third of the tofu mixture. Fold in the sides of the wrap, then roll from the bottom up to form a burrito.
09 - For an extra touch, you can lightly toast the assembled wraps on both sides in a dry pan over medium heat until golden and slightly crispy, about 1-2 minutes per side.

# Notes:

01 - Super firm or extra firm tofu works best for this recipe. Super firm is already pressed and easier to shred.
02 - You can use pre-shredded vegetables to save time.
03 - For a quicker option, substitute the homemade sauce with store-bought teriyaki sauce.

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