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Tofu Banh Mi Wraps

These veggie-packed tofu wraps are loved by kids and grown-ups alike. Make an extra batch to pack in lunchboxes for the following day.

Serves 4
409 calories per serving


> 1/2 (14 oz) pkg extra-firm tofu
> 1 lime
> 1 tbsp minced garlic
> 2 tbsp fish sauce
> 2 tbsp orange juice
> cooking spray
> 1/4 cup light mayonnaise
> 2 tbsp Sriracha
> 4 (8-inch) wheat tortillas
> 1 cup shredded carrots
> 12 cucumber spears
> 1/4 cup cilantro


Drain and pat the tofu dry with a paper towel. Cut into a large cubes. Juice the lime. Whisk together lime juice, garlic, fish sauce, and orange juice. Set the cubed tofu in the marinade and gently toss to coat.
Coat a large nonstick skillet with cooking spray and set over high heat. Carefully remove tofu from the marinade. Cook the tofu, tossing occasionally until golden brown, about 7 min.
While tofu cooks, warm the tortillas in the microwave according to package directions. Whisk together mayonnaise and Sriracha, and spread over 4 tortillas.
Divide carrots, cucumber, and cilantro evenly among the tortillas. Top with cooked tofu. Roll tofu wraps like a burrito, closing both ends. Halve wraps and serve.

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