Crispy Tofu Hummus Caesar Veggie Wraps

These colourful vegan wraps are filled with crispy baked tofu, hummus, cashew caesar dressing, shredded beets and carrots, arugula, and avocado.

The inspiration for these wraps came from an Instagram story that Angela of Oh She Glows shared awhile back of a wrap that she had been enjoying from a vegan restaurant in Canmore, Alberta. I loved the concept of a wrap filled with hummus, vegan Caesar salad dressing, and colourful vegetables. The version she was eating had edamame, but I decided to use my crispy baked tofu instead. All in all, this ended up reminding me of a chicken caesar wrap done vegan… and way more colourful! 

I’m quickly writing up this post before I head out to meet a friend at The Green Door for dinner… we’ve both been craving their chocolate cake like nobody’s business this last little while- so I’m going to attempt to make this post relatively short… or at the very least, no long-winded! So, I’ll get right down to the ingredients now. 

ingredients you’ll need

For the crispy baked tofu, you’ll need firm or extra-firm tofu, extra-virgin olive oil, tamari, barbecue sauce, and arrowroot starch. 

For the cashew caesar dressing, you’ll need cashews, lemon juice, lemon zest, Worcestershire sauce, capers, garlic, maple syrup, dijon mustard, extra-virgin olive oil, sea salt, and water. Note: This makes more than you need for the wraps, but it keeps well in a jar in the fridge for a week… you’ll be happy to have it on hand for a salad dressing as the week goes on. 

For the wraps, you’ll need hummus, arugula, avocado, carrots, and beets. 

the method

Start with the tofu: Preheat the oven to 400 F. Line one large, rimmed baking sheet with parchment paper. Place the tofu in a medium bowl. In a small bowl, whisk together the oil, tamari, barbecue sauce, and starch. Pour over the tofu and toss to coat. Transfer onto the baking sheet and bake for 25-30 minutes, until brown and crispy. 

Make the cashew caesar dressing: In a blender, combine the cashews, lemon juice and zest, Worcestershire sauce, capers, garlic, maple syrup, mustard, olive oil, salt, and water in a blender. Blend until smooth. If too thick to blend, add another tablespoon of two of water. Note that the dressing should be on the thicker side, however. 

Assemble the wraps: Spread a few tablespoons of hummus over each tortilla. Top with tofu, beets, carrots, arugula, dressing, and avocado. Wrap and serve! 

more of my favourite wraps and sandwiches

• Tempeh Reuben Sandwiches with Caramelized Onions and Mushrooms
• Mediterranean Lentil Veggie Wraps
• Smashed Chickpea Avocado Dill Pickle Sandwiches

Last but not least, I hope that you love these crispy tofu hummus caesar veggie wraps! If you make them, 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 @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. 

One last thing: I’ll probably drop in with a quick bonus cookie recipe tomorrow, and there will be a new “What To Cook This Week” post on Sunday. Have a beautiful start to your weekend! 

Enjoy! 

Crispy Tofu Hummus Caesar Veggie Wraps

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5 from 2 reviews

• Author: Allison
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

These colourful vegan wraps are filled with crispy baked tofu, hummus, cashew caesar dressing, shredded beets and carrots, arugula, and avocado.

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Ingredients

Scale 1x2x3x

Crispy Tofu

• 450 grams organic firm or extra-firm tofu, cubed
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tamari
• 1 tablespoon barbecue sauce
• 1 tablespoon arrowroot starch or corn starch

Cashew Caesar Dressing

• ¾ cup raw cashews, soaked in cold water for at least 4 hours or boiling water for at least 45 minutes)
• ¼ cup lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon vegan Worcestershire sauce
• 2 tablespoons capers
• 2 medium cloves garlic
• 1 teaspoon pure maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon fine sea salt, or to taste
• ½ cup filtered water, plus more as needed

For Assembling

• 4 large flour tortillas
• 1 avocado, sliced
• 4 large handfuls arugula or spinach
• 1 large or 2 small beet(s), peeled and grated
• 3 medium carrots, peeled and grated
• 12 tablespoons hummus (3 tablespoons per wrap)

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Instructions

1. Start with the tofu: Preheat the oven to 400 F. Line one large, rimmed baking sheet with parchment paper. Place the tofu in a medium bowl. In a small bowl, whisk together the oil, tamari, barbecue sauce, and starch. Pour over the tofu and toss to coat. Transfer onto the baking sheet and bake for 25-30 minutes, until brown and crispy.
2. Make the cashew caesar dressing: In a blender, combine the cashews, lemon juice and zest, Worcestershire sauce, capers, garlic, maple syrup, mustard, olive oil, salt, and water in a blender. Blend until smooth. If too thick to blend, add another tablespoon of two of water. Note that the dressing should be on the thicker side, however.
3. Assemble the wraps: Spread a few tablespoons of hummus over each tortilla. Top with tofu, beets, carrots, arugula, dressing, and avocado. Wrap and serve!

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course