Italian Herb Tofu Wraps with Garlicky Hummus Sauce

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Friends, is this the perfect plant-based lunch? We’ll let you be the judges, but we definitely cast our votes (heck YES) after the first bite. These wraps are bursting with fresh, savory, satisfying flavors, and they’re soquick and easy

They’re perfect for lunch or dinner, and yes, they’re meal-prep friendly! Make the tofu ahead of time and these plant-based wraps come together in just 15 minutes for effortless meals throughout the week. Just 9 ingredients required! Let us show you how it’s done!

How to Make These Wraps

These wraps are super versatile and can be suitable for all kinds of eaters (vegan, gluten-free, and even grain-free). Here’s what’s in them:

  • Wraps of choice – use store-bought pita or flatbread for simplicity or homemade for ultimate freshness! We also tested with our homemade gluten-free flatbread and it worked beautifully. For grain-free eaters, you can serve in lettuce leaves or store-bought grain-free wraps (like Siete).
  • Crispy Baked Tofu with Italian Herbs – flavor-packed (tastes like pizza!), easy to make, and can be made ahead and refrigerated (or frozen) to enjoy all week long!
  • Fresh veggies – we love lettuce and tomato in these wraps, but other fresh veggies like bell pepper or cucumber would also work well.
  • Pepperoncini – optional addition for a little tanginess and mild heat.
  • Hummus sauce – a quick and easy hummus-based sauce that marries all the flavors together!

Once your flatbread (or pita) and tofu are ready, these wraps come together in just 15 minutes (hello, lunchtime dream!).

Start by making the quick sauce! It comes together by whisking hummus, olive oil, apple cider vinegar, garlic, salt, pepper, and optionally, a little maple syrup for flavor balance.

Then layer each wrap with lettuce, Crispy Baked Tofu with Italian Herbs, tomato, and pepperoncini.

Top the wraps with sauce and prepare for a seriousflavor explosion. Swoon!

We hope you LOVE these vegan tofu wraps! They’re:

Fresh
Flavorful
Garlicky
Satisfying
Meal prep friendly
& Our new obsession!

They’re a filling meal on their own but would also be delicious with a side of chips, a salad, or roasted vegetables.

More Vegan Wrap Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Italian Herb Tofu Wraps with Garlicky Hummus Sauce

Quick and easy wraps with Italian herb baked tofu and a garlicky hummus sauce! Perfect for an easy lunch or dinner, and full of savory, plant-based satisfaction. Just 9 ingredients and 15 minutes required for assembly!
Author Minimalist Baker
Print
4.94 from 15 votes
Prep Time 15minutes
Total Time 15minutes
Servings 4(Wraps)
Course Entree
Cuisine Gluten-Free (optional), Italian-Inspired, Mediterranean-Inspired, Vegan
Freezer Friendly 1 Month (Tofu and Flatbread Only)
Does it keep? 3 Days (stored separately)

Ingredients

WRAPS

SAUCE

  • 1/2cupplain hummus(we used Hope brand)
  • 1 ½Tbspolive oil
  • 2tspapple cider vinegar
  • 2small clovesgarlic, crushed or minced
  • 1healthy pinch eachsea salt and black pepper(plus more to taste)
  • 3/4tspmaple syrup(optional)

Instructions

  • FLATBREADS: If you want to make homemade flatbread, prepare it at this time (Garlic Herb or Gluten-Free) and set aside. It can be made up to 3 days in advance. Or use store-bought for ease!
  • TOFU: If you don’t already have a batch of Crispy Baked Tofu with Italian Herbs, prepare it at this time and set aside. It can be made up to 3-4 days in advance.
  • SAUCE: To a small mixing bowl, add hummus, olive oil, apple cider vinegar, crushed or minced garlic, salt and pepper, and maple syrup (optional for balance). Whisk to combine into a smooth, pourable sauce, adding a little water if it’s too thick or hummus if too thin. Taste and adjust as needed, adding apple cider vinegar for brightness, garlic for zing, maple syrup for sweetness, or salt or pepper to taste.
  • WRAPS: Assemble the wraps by stacking each wrap (pita or flatbread) with 1 lettuce leaf, ~1/2 cup Crispy Baked Tofu, 1/4 cup chopped tomato, and 1 Tbsp pepperoncini (optional). Then top each wrap with ~2-3 Tbsp sauce and enjoy!
  • These wraps are best when fresh, but the components can be prepared ahead of time and stored separately up to 3-4 days. The tofu and flatbreads are also freezer friendly!

Video

Notes

*Prep time assumes using store-bought wraps and already-prepared tofu.
*Nutrition information is a rough estimate calculated with homemade garlic herb flatbread and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1wrapCalories: 521Carbohydrates: 46.2gProtein: 23.4gFat: 29.5gSaturated Fat: 4.3gPolyunsaturated Fat: 5.6gMonounsaturated Fat: 14.6gTrans Fat: 0gCholesterol: 0mgSodium: 976mgPotassium: 547mgFiber: 6.2gSugar: 7.5gVitamin A: 2934IUVitamin C: 10.5mgCalcium: 452mgIron: 6.6mg

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Reader Interactions

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  1. Jenny Knightsays

    WOW! AMAZING! I added a can of drained cannellini beans to the Crispy Baked Tofu using the same Italian dressing over then both before cooking to stretch out the meal. My teenager boys went back and just ate a bowl of the tofu/beans after they ate their wraps! This meal will be on frequent rotation at our house!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you and your family enjoyed it, Jenny! And love your idea to add white beans. Thank you for sharing! xo

      Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks for the great review, Amanda. So glad you enjoy this recipe!

      Reply
  2. Lauraleesays

    These were a big hit with my family! We ate the entire batch of tofu and then immediately made another. :)

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad to hear it, Lauralee! Thank you for sharing! xo

      Reply
  3. Lisasays

    These were easy, delicious, and great for a hot San Diego day! All the components in the wrap came together nicely. I used hot & sweet jalapenos instead of the regular pickled jalapenos and it added fantastic flavor. I made a double batch of both the Italian tofu crumbles and the hummus sauce since this was for more than 4 people and two of them were big guys.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed the recipe, Lisa! Thank you for sharing your experience! xo

      Reply
  4. Caitsays

    This was a perfect weeknight dinner! Made the tofu, cleaned up, and prepped all the other things while it baked. Took no time at all for a yummy dinner! Plus, I love pepperoncinis!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad it worked out well for a weeknight! Thank you for sharing, Cait! xo

      Reply
  5. Bsays

    For some reason I didn’t think this would work…Oh Yea of little faith! I used a collard green with a warmed corn tortilla inside (backwards from instructions, I know. ). , added the filling and the sauce with some sliced radish. I was impressed! Crunchy, tasty, a little sweet..a little salty.
    I also have a new way to prepare tofu! Win Win!

    Reply
      • Bsays

        What happened with my rating?! This was a FIVE STAR MASTERPIECE! I must have pressed incorrectly. The longer the cooked, marinated tofu sits (and the tahini sauce) the better! The crunch and flavor of the collard green wrap is amazing! I tried it with and without tortilla. Both very good but I like mine with just the collard green, some red onion, cilantro and a few radish rounds. Just SO good! You remain the best of the best!

        Reply
  6. Jesssays

    I made this and used in in flour tortilla wraps. It was delicious! My husband loved it too and tofu is not always his fav. The leftover tofu I put in whole wheat pasta with cherry tomatoes and spinach, nutritional yeast and oat milk. Delicious. I will be making this again for sure!

    Reply
    • Support @ Minimalist Bakersays

      Ooo sounds delish! Thanks so much for the lovely review and for sharing your modifications, Jess. So glad you both enjoyed!

      Reply
  7. Nicolesays

    This was delicious!!! I made the gluten free flat bread and it was so tasty. I subbed the potato starch for arrowroot as that was what I had on hand. No issues. The crispy tofu and garlic hummus sauce was also yummy. So full of flavor! My tastebuds set off like fireworks! I will definitely keep this in rotation. Looking forward to trying more of your recipes

    Reply
    • Support @ Minimalist Bakersays

      Love that description of your tastebuds set off like fireworks! Thank you for the kind review, Nicole! xo

      Reply
  8. KSsays

    This was fantastic!! Had it for dinner last night and already counting down the hours until I can have the leftovers at lunch. Will definitely try on flatbread or naan next time but this time just had in a regular sun dried tomato wrap since that is what I had on hand and it was delicious!! will definitely make again and next time want to try my hand at making this with the homemade flatbreads! :)

    Reply
  9. Anniesays

    SOOOOO good!! I made these for dinner tonight and it’s one of my new favorite meals. Super easy to make, too! The crispy Italian herb tofu is killer, and this wrap is the perfect way to enjoy it!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoyed both recipes, Annie! Thank you for sharing! xo

      Reply
  10. lulasays

    I have yet to make this, but I absolutely plan to do so. I’m curious what flatbreads or pita do you use? I’m also a PDXer, so I should be able to find them. They look soft and wonderful.

    Reply
    • Support @ Minimalist Bakersays

      Hi Lula! Unfortunately we can’t remember the exact pita we used, but it was a regular glutinous pita bread. We have a gluten-free flatbread that we used when testing, and it was delicious! Regular flatbread would also be a great option if you’re not gluten-free. Hope this helps!

      Reply
  11. Meghan Msays

    this was delicious and easy! i had it on trader joe’s garlic naan and used tj’s tomato basil hummus. YUM will make again

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Meghan!

      Reply
  12. Nadia Othmansays

    Made this recipe for tonight’s dinner for me and my husband, we ate it all. Didn’t change anything in the recipe, and it was so yummy. A shawarma for vegetarians.

    Reply