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These simple Rainbow Veggie Wraps are vegan, gluten-free, and consist of 10 ingredients. This recipe makes 6 – 8 servings, making it perfect for weekly meal-prepping!
Ingredients Needed to Make Rainbow Veggie Wraps
- 2 Medium Tomatoes
- 2 Large Carrots
- 1 Yellow Bell Pepper
- Sprouts/Lettuce
- Shredded Purple Cabbage or Purple Sauerkraut
- Hummus
- Crushed Red Pepper Flakes/Sriracha (optional)
- Firm or Extra Firm Tofu
- Tamari/Soy Sauce (gluten-free if preferred)
- Avocado Oil
- Large Burrito Tortillas (gluten-free if preferred)
How to Make Rainbow Veggie Wraps
- Cook the tofu: Cut the tofu into large rectangular slabs and press to remove excess liquid. Cut the tofu into long strips and soak in soy sauce. Add oil to a non-stick pan and cook the tofu. Set the tofu aside when you’re done and allow to cool.
- Prep the veggies: Cut and prepare all veggies and set aside.
- Put it all together: Add hummus and crushed red pepper flakes/sriracha (optional) to a large burrito tortilla. Add veggies and tofu sticks, fold, cut, and serve!
- Additional Note: I recommend storing the cooked tofu and cut veggies in airtight containers in the fridge and making veggie wraps on the day you intend on eating them. If you make the veggie wraps and leave them in the fridge, the tortilla will get soggy and it will not be enjoyable.
Want more easy veggie recipes? Check out the links below!
- Simple Kale Salad
- Rainbow Spring Rolls with Ginger Peanut Sauce
- Lemon Pasta with Asparagus & Mushrooms
Products for this recipe (Sold through Amazon)
- Avocado Oil (optional)
- Gluten-Free Tamari (if preferred)
Rainbow Veggie Wraps (V + GF)
- Total Time: 30 minutes
- Yield: 6 – 8 servings 1x
- Diet: Gluten Free
Description
These simple Rainbow Veggie Wraps are vegan, gluten-free, and easy to make! This recipe is made up of 10 ingredients and makes 6 – 8 servings.
Ingredients
- 1 (14 – 16 oz.) Package Firm or Extra Firm Tofu, drained
- 3 Tbsp. Tamari/Dark Soy Sauce (gluten-free if preferred)
- 1 – 2 Tsp. Avocado Oil*
- Hummus
- Crushed Red Pepper Flakes or Sriracha (optional)
- 2 Medium Tomatoes, sliced
- 2 Large Carrots, shredded or thinly sliced into strips
- 1 Yellow Bell Pepper, thinly sliced into strips
- Lettuce/Sprouts
- Purple Cabbage, Shredded or Purple Sauerkraut**
- Burrito Tortillas (gluten-free if preferred)
Instructions
Prepare the tofu:
- Turn the tofu block so that the widest part is horizontal and laying flat on the cutting board. Cut the tofu into long, thin rectangular pieces (approximately 6 – 8 pieces). Place the tofu between clean kitchen towels or paper towels and press for 10 – 15 minutes.
- After pressing, cut the rectangular pieces of tofu in half. The tofu pieces should still be long rectangular strips but you should now have a total of 12 – 24 pieces.
- Add the tofu to a plate and evenly drizzle with the tamari/soy sauce. Let the tofu soak for 5 minutes, rotating often.
- Place a large non-stick skillet over medium-high heat and add oil. Add the tofu and cook for 1 – 3 minutes on each side until slightly crispy.
- When the tofu is done cooking on all sides, remove it from the pan and place it on a plate to cool.
Put it all together:
- Add hummus to a large burrito tortilla. Sprinkle crushed red pepper flakes or add a drizzle of sriracha if desired.
- Add tomato slices, shredded carrot/thin carrot strips, bell pepper strips, lettuce/sprouts, shredded purple cabbage/sauerkraut, and 2 – 4 tofu strips.
- Fold the sides of the tortilla inward and roll closed from the bottom into a tight wrap. You can also roll the wrap in parchment paper if you prefer. Cut in half and serve.
- Store any leftover veggies and tofu strips in an airtight container in the fridge for up to 1 week. I do not recommend making several veggie wraps at once and storing in the fridge because they will get soggy and go bad very quickly. Instead, simply put all ingredients together in a tortilla and wrap it up the day that you intend on eating it.
Notes
*Avocado Oil Substitution: You can use vegetable, canola, grapeseed, or olive oil in place of avocado oil if you prefer.
**Sauerkraut: I used a small amount of sauerkraut when making these veggie wraps, but if you are not a fan of sauerkraut, then I would recommend using shredded purple cabbage instead. Sauerkraut has a very strong taste so if you’re not sure if you would like it, it’s best to use shredded purple cabbage.
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