Smashed Tofu Caesar Wrap
Wraps
Ingredients:
- 400 g (1 block, 14 oz) extra-firm tofu, pressed
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) lemon juice
- 14 g (1 tbsp) vegan mayonnaise
- 5 g (1 tsp) dijon mustard
- 3 g (1 clove) garlic, minced
- 9 g (1 tbsp) capers, chopped, optional
- 8 g (2 tbsp) nutritional yeast
- Salt and pepper, to taste
- 200 g (4 cups) chopped romaine lettuce
- 25 g (1/4 cup) vegan parmesan, shredded
- 30 g (1/2 cup) croutons, roughly crushed
- 4 large flour tortillas
- Extra vegan caesar dressing, for drizzling
Equipments:
- Food processor
- Tofu press (or a clean towel and heavy pan)
- Mixing bowls
- Cutting board and knife
Nutrition:
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Press the tofu firmly — the drier it is going in, the better the food processor can break it down into a texture that holds together instead of turning watery.
Overprocessing the tofu — pulse in short bursts; running the processor continuously turns the mixture into a smooth paste instead of a chunky, ricotta-like texture.
Skipping the tofu press — unpressed tofu holds too much water, making the mixture watery and hard to spread.
Instructions:
- Press the tofu: Press the 400 g (1 block, 14 oz) extra-firm tofu for 15-20 minutes to remove excess water.
- Make the tofu mixture: Add the pressed tofu to a food processor along with the 30 ml (2 tbsp) olive oil, 15 ml (1 tbsp) lemon juice, 14 g (1 tbsp) vegan mayonnaise, 5 g (1 tsp) dijon mustard, 3 g (1 clove) garlic, minced, 9 g (1 tbsp) capers, chopped, and 8 g (2 tbsp) nutritional yeast. Season with salt and pepper. Pulse in short bursts until the tofu breaks down into a chunky, ricotta-like texture — don't overprocess into a smooth paste.
- Toss the salad: In a bowl, toss the 200 g (4 cups) chopped romaine lettuce with a drizzle of caesar dressing and the 25 g (1/4 cup) vegan parmesan, shredded.
- Assemble: Lay the 4 tortillas flat. Spread the smashed tofu mixture evenly across each, then top with the dressed romaine and 30 g (1/2 cup) croutons, roughly crushed.
- Wrap and serve: Fold in the sides of each tortilla and roll tightly. Slice in half and serve immediately.
Notes: The capers are optional but add a briny, savory note that mimics the anchovy flavor in a traditional caesar dressing.
Tips: No food processor? A fork works too — just mash the tofu in a bowl with the other ingredients until it reaches a similar chunky texture.
Storage: Store the tofu mixture separately from the assembled wraps in an airtight container in the fridge for up to 3 days. Assemble wraps just before eating so the tortilla doesn't get soggy.
Swaps: A large lettuce leaf can replace the tortilla for a lower-carb, lettuce-wrap version. Store-bought vegan caesar dressing can be blended into the tofu mixture for extra flavor and less prep.
Extra-firm tofu — holds its shape once pressed and smashed, giving the wrap a satisfying, protein-rich filling.
Lemon juice, dijon, and capers — build the tangy, savory flavor that's classic to caesar dressing.
Nutritional yeast — adds a cheesy, umami depth without needing dairy parmesan.
Croutons — bring the crunch that makes a caesar salad (and this wrap) satisfying to eat.
Smashed Tofu Caesar Wrap
Ingredients:
- 400 g (1 block, 14 oz) extra-firm tofu, pressed
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) lemon juice
- 14 g (1 tbsp) vegan mayonnaise
- 5 g (1 tsp) dijon mustard
- 3 g (1 clove) garlic, minced
- 9 g (1 tbsp) capers, chopped, optional
- 8 g (2 tbsp) nutritional yeast
- Salt and pepper, to taste
- 200 g (4 cups) chopped romaine lettuce
- 25 g (1/4 cup) vegan parmesan, shredded
- 30 g (1/2 cup) croutons, roughly crushed
- 4 large flour tortillas
- Extra vegan caesar dressing, for drizzling
Equipments:
- Food processor
- Tofu press (or a clean towel and heavy pan)
- Mixing bowls
- Cutting board and knife
Features:
Why These Ingredients:
Extra-firm tofu — holds its shape once pressed and smashed, giving the wrap a satisfying, protein-rich filling.
Lemon juice, dijon, and capers — build the tangy, savory flavor that's classic to caesar dressing.
Nutritional yeast — adds a cheesy, umami depth without needing dairy parmesan.
Croutons — bring the crunch that makes a caesar salad (and this wrap) satisfying to eat.
Prep:
Press the tofu firmly — the drier it is going in, the better the food processor can break it down into a texture that holds together instead of turning watery.
Overprocessing the tofu — pulse in short bursts; running the processor continuously turns the mixture into a smooth paste instead of a chunky, ricotta-like texture.
Skipping the tofu press — unpressed tofu holds too much water, making the mixture watery and hard to spread.
Instructions:
- Press the tofu: Press the 400 g (1 block, 14 oz) extra-firm tofu for 15-20 minutes to remove excess water.
- Make the tofu mixture: Add the pressed tofu to a food processor along with the 30 ml (2 tbsp) olive oil, 15 ml (1 tbsp) lemon juice, 14 g (1 tbsp) vegan mayonnaise, 5 g (1 tsp) dijon mustard, 3 g (1 clove) garlic, minced, 9 g (1 tbsp) capers, chopped, and 8 g (2 tbsp) nutritional yeast. Season with salt and pepper. Pulse in short bursts until the tofu breaks down into a chunky, ricotta-like texture — don't overprocess into a smooth paste.
- Toss the salad: In a bowl, toss the 200 g (4 cups) chopped romaine lettuce with a drizzle of caesar dressing and the 25 g (1/4 cup) vegan parmesan, shredded.
- Assemble: Lay the 4 tortillas flat. Spread the smashed tofu mixture evenly across each, then top with the dressed romaine and 30 g (1/2 cup) croutons, roughly crushed.
- Wrap and serve: Fold in the sides of each tortilla and roll tightly. Slice in half and serve immediately.
