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a straight on shot of a Thai tofu hummus pita wrap on a white plate

Thai Tofu Pita Wraps with Red Curry Hummus and Peanut Sauce

  • Author: Allison
  • Total Time: 1 hour
  • Yield: 6 servings 1x


Thai Tofu Pita Wraps with Red Curry Hummus and Peanut Sauce: The ultimate protein-packed pita sandwich with a Thai twist! Ginger lime baked tofu, red curry hummus, pickled onions, roasted veggies, and spicy-sweet-salty peanut sauce piled high in pitas for the perfect handheld plant-based feast.




  • 1 450-gram block firm tofu
  • 2 1/2 tablespoons reduced sodium tamari
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon grated or minced fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon arrowroot starch

Roasted Vegetables

  • 1 medium zucchini, sliced into half moons
  • 5 cups cremini mushrooms, scrubbed with a damp cloth and sliced
  • 1 red bell pepper, seeded and diced into 1-inch pieces
  • 1 tablespoon extra virgin olive oil
  • Pinch each fine sea salt and freshly ground black pepper

Red Curry Hummus

  • 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
  • 2 tablespoons Thai red curry paste (I used Thai kitchen brand- if yours is very spicy, use less to start with)
  • 1/4 cup freshly squeezed lime juice
  • 3 tablespoons smooth natural peanut butter
  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil or toasted sesame oil
  • 1/43/4 teaspoon fine sea salt, to taste
  • 2 teaspoons grated or minced ginger
  • 2 tablespoons water, plus more as needed

Peanut Sauce

  • 1/4 cup smooth natural peanut butter
  • 1 tablespoon reduced sodium tamari, plus more to taste
  • 1/2 tablespoon maple syrup
  • 2 tablespoons freshly squeezed lime juice
  • 1 garlic clove, minced
  • 1 teaspoon ginger, grated or minced
  • 1 tablespoon rice vinegar
  • Warm water, as needed to thin (I used 2 tablespoons)

Quick Pickled Red Onion (Optional)

  • 1 large red onion, sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 3/4 teaspoon sea salt
  • 1 teaspoon maple syrup

For serving

  • 6 pitas


  1. Start by marinating the tofu: Dice the tofu into 1-inch cubes and place in an even layer in a rectangular baking dish. Whisk together the tamari, lime juice, ginger, garlic, oils, rice vinegar, maple syrup, and arrowroot. Pour over the tofu and turn over to coat. Cover and refrigerate for up to 8 hours, or at least 30 minutes. A few minutes before baking, preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Transfer the marinated tofu onto the baking sheet, in an even layer with some space in between each tofu cube. Reserve the marinade for drizzling over top in the final few minutes of baking, if desired.
  2. Bake the tofu for 25-30 minutes, or until browed and crispy all over. (I drizzled most of the reserved marinade over top in the last five minutes of baking for ultra flavourful tofu!)
  3. Make the roasted vegetables: Line a second baking sheet with parchment paper. Place the zucchini, mushrooms, and red pepper in a pile in the centre of the baking sheet and drizzle with the oil. Add a pinch of salt and pepper, toss to coat, and spread out in an even layer on the baking sheet. Roast for about 25 minutes, stirring halfway through.
  4. If making quick pickled red onions, make them now: Place the sliced onion in a 16-oz heatproof glass jar. In a small saucepan, bring the apple cider vinegar, water, salt, and maple syrup to a boil over high heat. Remove from the heat and carefully pour over the sliced onion. Set aside for 30 minutes.
  5. Meanwhile, make the hummus and peanut sauce. To make the hummus, place the chickpeas, red curry paste, lime juice, peanut butter, garlic, oil, salt, pepper, ginger, and two tablespoons of water in a food processor fitted with the ‘S’ blade. Process until smooth, adding more water as needed. Transfer into an airtight container.
  6. To make the peanut sauce, combine the peanut butter, tamari, maple syrup, lime juice, garlic, ginger, rice vinegar, and water in an upright blender and blend until smooth. You can also simply whisk it up in a bowl.
  7. To serve, spread some red curry hummus on a pita. Top with some tofu, roasted vegetables, pickled red onion (if using), and peanut sauce. Fold over and enjoy!
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

Keywords: Thai tofu red curry hummus pita sandwich