Crispy Tofu Wrap with Coleslaw

This crispy tofu wrap with coleslaw and a creamy dill and cilantro dressing is an easy, healthy, and (of course) delicious lunch or dinner recipe. The tofu is done in the air fryer or oven and breaded with cornflakes to make it extra crispy. The slaw is made with red and green cabbage, shredded carrot, and cilantro, and the creamy sauce is made in the blender with lots of fresh dill and cilantro. Get the recipe below, and enjoy!

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 2

Ingredients

• 300-350g extra-firm tofu
• 1 1/2 tbsp olive oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 2 tsp maple syrup
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1 1/2-2 cups cornflakes
• 1 cup shredded red cabbage
• 1 1/2 cups shredded green cabbage
• 1 medium carrot
• Fresh cilantro
• 1 1/2 lemons (or about 2-3 tbsp lemon juice)
• Pinch of salt
• 2 pita wraps (gluten-free if needed)

Creamy Dill Sauce

• Handful of fresh dill
• Handful of fresh cilantro
• 1/3 cup roasted unsalted cashews
• 2 tbsp nutritional yeast
• 2 cloves of garlic
• 1 lime (or 1 tbsp lime juice)
• Pinch of salt
• 1/3 cup water

Equipment

• Blender
• Air fryer or lined baking sheet

Instructions

1. If using an oven, start preheating it to 400F (skip if air frying).
2. Slice tofu into 4-6 fillets (depending on the thickness of your block, I aim for 1/2 inch thickness per fillet). You can slightly score the middle to allow the marinade to be more absorbed.
3. To a flat bowl, add 1 1/2 tbsp olive oil, soy sauce, maple syrup, paprika and garlic powder.
4. Next, add cornflakes to a blender and pulse until you’ve got crumbs. Add them to another flat bowl.
5. Dip each tofu fillet into the olive oil mixture then into the cornflakes, flipping until the entire piece of tofu is coated in cornflakes.
6. Add to a lined air fryer basket or lined baking sheet if baking in the oven. Roast for 20 minutes at 390F in the air fryer or 20-25 minutes at 400F in the oven, flipping halfway.
7. While the tofu is roasting, prepare the coleslaw and creamy dill sauce. For the slaw, toss together shredded red cabbage, green cabbage, shredded carrot and chopped cilantro, and add lemon juice and a pinch of salt. Set aside.
8. Prep the creamy dill sauce by blending together fresh dill, cilantro, cashews, nutritional yeast, garlic, lime juice, salt and water. grain and sauce.
9. Once the tofu is out of the air fryer or oven, I like to slice it into strips, then assemble your wraps with the dill sauce on the bottom, the slaw, and tofu strips. Top with more sauce (always!) and enjoy!

Notes

*Depending on the strength of your blender, you may need to soak cashews in boiling water before blending. I find the best blender for cashews is a bullet blender!