Crispy Tofu Chickpea Wraps
Crispy Tofu Chickpea Wraps
These Thai-inspired tofu chickpea wraps are an easy vegan lunch that comes together in less than 30 minutes!
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Tofu and chickpeas are a match made in heaven if you’re someone who follows a vegetarian, vegan, or plant-based diet. These Thai-inspired tofu chickpea wraps are an easy and delicious vegan lunch that comes together in about 30 minutes! The key to making sure these wraps turn out nice and crispy is to thoroughly press the tofu and to dry the chickpeas before cooking. This ensures there’s very little moisture in the tofu and chickpeas, which allows them to crisp up nicely!
Is this recipe vegan?
Yup! This recipe is completely vegan. From the tofu to the chickpeas to the peanut dressing, there are no animal products in this recipe at all. The flatbread I used is vegan, but be sure to check the ingredients of your flatbread if you buy it from a store.
How long does this recipe take to make?
Start to finish, this recipe will take about 30 minutes to make. All you have to do is cook the tofu and chickpeas in a pan and prepare the peanut dressing. It all comes together quickly!
How can this be meal prepped?
To meal prep this recipe, I recommend storing the key ingredients in separate glass containers like these to maintain their freshness. So, the crispy tofu and chickpeas will go in their own container, and the peanut dressing and coleslaw will be stored separately as well.
It’s always best to store veggies and dressing separately so they don’t get soggy in the fridge. When everything is stored separately, it will last in the fridge for about a week.
Crispy Tofu Chickpea Wraps
Ingredients
- 1/4 c peanut butter
- 1/4 c maple syrup
- 1/4 c olive oil
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 3 cloves garlic
- 1 package of tofu, pressed* and cubed
- 1 can chickpeas, rinsed and dried**
- 2 tbsp soy sauce
- 1/4 c cornstarch
- pinch of pepper, to taste
- 2 tbsp olive oil
- 4 pieces of flatbread
- 2 c coleslaw
- 1 c cilantro, chopped
- juice of 1 lime
- pinch of salt
Instructions
- Mix all ingredients together in a small bowl. Set aside.
- Mix the tofu and chickpeas together in a medium bowl. Add the soy sauce, a pinch of pepper, and the cornstarch, and toss until evenly coated.
- Heat the olive oil in saucepan over medium heat. Add the tofu and chickpeas, spreading them so they're in an even layer. Do not stir for the first two minutes (this helps ensure crispiness)!
- Toss the tofu and chickpeas and allow them to fry again without stirring. Repeat this until the tofu and chickpeas are crispy and cooked on all sides, about 7-10 minutes.
- Pour about 1/4 c of the peanut sauce into the pan and toss until evenly coated. Cook for another minute.
- Mix all coleslaw ingredients together in a medium bowl.
- Spread some of the peanut sauce on a warm piece of flatbread, and top with the coleslaw and crispy tofu and chickpeas.
Notes
*Pressing your tofu helps to take the water out, and it's an essential step to make sure your tofu turns out crispy. Simply drain your tofu and wrap the tofu block in a few layers of paper towels. Place something heavy on top of the tofu (like a heavy pot with a lid) and allow it to sit for 1-2 hours. Change out the paper towels if needed.
**After you rinse your chickpeas, rub them in a paper towel or a towel to dry them. The chickpea skins will naturally start to fall off as you rub them. If you want your chickpeas to get extra crispy, remove the chickpea skins, too.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!