Chili Lime Tofu Hummus Veggie Wraps

Chili lime tofu hummus veggie wraps: Tofu baked to perfection with lime and Mexican spices, chipotle hummus, roasted broccoli and peppers, and avocado, all wrapped up in a soft, floury tortillas. The perfect fun, high protein, and healthy vegan supper! 

Hello everyone and happy Wednesday!! How is your week going so far? Are you excited about the Easter weekend? Here in Ontario, we really don’t know yet if we will be able to make any plans for Easter weekend because of the rising COVID numbers, but I think we’re all getting used to not being able to have our typical family gatherings on holidays now. I have a feeling Easter might be quite similar to how it was last year, when I made vegan nachos supreme and s’mores cookies for Easter dinner with my parents. None of us are in ideal circumstances at the moment, but I think it helps to make the most of less than ideal situations and find some way to have fun in spite of them. At least, that’s what I’ve been telling myself! 

Today, I have a very fun recipe to share with you for some mid-week excitement: Chili lime tofu hummus veggie wraps! It’s a (delicious) mouthful. We’ve got chipotle hummus, chili lime tofu, roasted veggies, and avocado, all wrapped up in a floury tortilla, for a vegan meal the whole family will love. This is one of my favourite ways to prepare tofu, and I have a feeling you’ll love it, too! 

the details

These wraps have a few components: Chipotle hummus, chili lime tofu, and roasted vegetables… plus any garnishes you enjoy, such as avocado or guacamole, salsa, and cilantro. You can make any or all of the components ahead of time, especially the hummus. The tofu also tastes best if it has marinated for a few hours, so you can marinate it in the morning, stick it in the fridge, and bake it right before dinner. 

the ingredients you’ll need

For the chipotle hummus, you will need chickpeas, lime juice, extra virgin olive oil, tahini, garlic, chipotles in adobo sauce, sea salt, and pepper. 

For the chili lime tofu, you will need firm or extra-firm tofu, lime juice and zest, extra virgin olive oil, balsamic vinegar, tamari, arrowroot starch, chili powder, and garlic or garlic powder. 

For the roasted vegetables, you will need broccoli, bell pepper, red onion, extra virgin olive oil, sea salt, and pepper. 

For serving, you will need avocado or guacamole, cilantro, salsa, and flour tortillas. 

how to make chili lime tofu hummus veggie wraps

Start by marinating the tofu. (Ideally, you’ll let it marinate for up to eight hours, but if you are pressed for time, you can marinate it for 30 minutes.) Chop the tofu into ½-inch cubes. Place in a 9×13-inch baking dish. In a bowl, whisk together the lime juice and zest, oil, balsamic, tamari, arrowroot, chili powder, and garlic or garlic powder. Pour over the tofu and toss to coat. Set aside for at least 30 minutes, or cover and refrigerate for up to eight hours. 

Preheat the oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper. Transfer the tofu from the baking dish to one of the prepared baking sheets, reserving the marinade to add to the tofu in the final five minutes of baking. (Waiting to add the marinade until the end prevents it from burning.)

Place the broccoli, bell pepper, and red onion on the second prepared baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss very well to coat. It helps to “massage” the oil into the broccoli to ensure that it is well coated. 

Place both the tofu and the vegetables in the oven. Bake the tofu for 25 minutes, then remove from the oven and toss with the remaining chili lime marinade. Return to the oven for another 5-7 minutes. 

Roast the vegetables for 25 minutes, stirring halfway through. 

Meanwhile, while the tofu and vegetables are in the oven, make the chipotle hummus: Place the chickpeas, lime juice, olive oil, tahini, garlic, chipotle pepper, adobo sauce, salt, pepper, and water in a food processor fitted with the ‘S’ blade. Blend until smooth. 

Warm up the tortillas in a covered dish in the oven or on the stovetop, if desired. 

To serve, spread a generous amount of hummus on a tortilla, followed by desired amount of chili lime tofu, roasted vegetables, avocado or guacamole, cilantro, and salsa. Roll up and enjoy! 

a few final thoughts

If you prefer a bowl, serve all of the components bowl-style with cooked rice or quinoa in place of the tortillas. 

For a soy-free version, replace the tofu with protein of choice. 

For a gluten-free recipe, use gluten-free tortillas, such as Food For Life rice tortillas. 

While these wraps are a satisfying meal on their own, I love serving them with a side of kale citrus salad for contrast. They would also be good alongside any vegetable soup for an ultra hearty meal. 

more tofu recipes

• Lentil Broccoli Burritos with Tofu Ricotta
• Vegan Mac and Cheese with Buffalo Tofu
• Roasted Veggie + Tofu Buddha Bowls with Pesto

I hope that you love these chili lime tofu hummus veggie wraps! They’re a fantastic meal for spring and summer- give me a wrap like this and a bottle of craft beer and I’m a very happy camper. 🙂 If you make these wraps, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. 

Enjoy! 

Chili Lime Tofu Hummus Veggie Wraps

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5 from 2 reviews

• Author: Allison
• Total Time: 1 hour 30 minutes
• Yield: 4-6 servings 1x
• Diet: Vegan

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Description

Chili lime tofu hummus veggie wraps: Tofu baked to perfection for lime and Mexican spices, chipotle hummus, roasted broccoli and peppers, and avocado, all wrapped up in a soft, floury tortillas. The perfect fun, high protein, and healthy vegan supper!

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Ingredients

Scale 1x2x3x

Chili Lime Tofu

• 1 block (around 450 grams) firm or extra-firm tofu
• Zest of one lime
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon extra virgin olive oil
• 1 ½ tablespoons balsamic vinegar
• 2 tablespoons tamari
• 1 tablespoon arrowroot starch
• 2 teaspoons mild chili powder
• 3 medium garlic cloves, minced or grated, or ½ teaspoon garlic powder

Roasted Vegetables

• 4 cups broccoli florets
• 1 medium bell pepper, diced into 1-inch pieces
• 1 red onion, sliced
• 1 ½ tablespoons extra virgin olive oil
• ¼ teaspoon fine sea salt
• Freshly ground black pepper

Chipotle Hummus

• 1 ½ cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
• ¼ cup freshly squeezed lime juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons tahini
• 2 medium garlic cloves, minced
• 1 chipotle pepper in adobo sauce, chopped, plus 1 tablespoon of the adobo sauce
• ½–¾ teaspoon fine sea salt (to taste)
• Freshly ground black pepper, to taste
• 2 tablespoons water, or as needed to thin

For Serving

• Flour tortillas (I used Silver Hills Bakery sprouted grain tortillas)
• Diced avocado or guacamole (see note for my guacamole recipe)
• Salsa
• Cilantro

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Instructions

1. Start by marinating the tofu. (Ideally, you’ll let it marinate for up to eight hours, but if you are pressed for time, you can marinate it for 30 minutes.) Chop the tofu into ½-inch cubes. Place in a 9×13-inch baking dish. In a bowl, whisk together the lime juice and zest, oil, balsamic, tamari, arrowroot, chili powder, and garlic or garlic powder. Pour over the tofu and toss to coat. Set aside for at least 30 minutes, or cover and refrigerate for up to eight hours.
2. Preheat the oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper. Transfer the tofu from the baking dish to one of the prepared baking sheets, reserving the marinade to add to the tofu in the final five minutes of baking. (Waiting to add the marinade until the end prevents it from burning.)
3. Place the broccoli, bell pepper, and red onion on the second prepared baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss very well to coat. It helps to “massage” the oil into the broccoli to ensure that it is well coated.
4. Place both the tofu and the vegetables in the oven. Bake the tofu for 25 minutes, then remove from the oven and toss with the remaining chili lime marinade. Return to the oven for another 5-7 minutes.
5. Roast the vegetables for 25 minutes, stirring halfway through.
6. Meanwhile, while the tofu and vegetables are in the oven, make the chipotle hummus: Place the chickpeas, lime juice, olive oil, tahini, garlic, chipotle pepper, adobo sauce, salt, pepper, and water in a food processor fitted with the ‘S’ blade. Blend until smooth.
7. Warm up the tortillas in a covered dish in the oven or on the stovetop, if desired.
8. To serve, spread a generous amount of hummus on a tortilla, followed by desired amount of chili lime tofu, roasted vegetables, avocado or guacamole, cilantro, and salsa. Roll up and enjoy!

Notes

My favourite easy guacamole: 2 medium ripe avocados, mashed; ¼ cup lime juice; ½ teaspoon sea salt; 2 garlic cloves, grated or pressed; and ¼ cup cilantro, minced. Stir it all together and enjoy!

It is highly likely that you will have leftover hummus, tofu, and roasted vegetables. Store them separately in airtight containers in the fridge and enjoy for lunch the next day.

• Prep Time: 60 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Mexican

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