Turkish-Style Shredded Tofu Wraps (Vegan)
These Turkish-inspired tofu wraps are full of the good stuff. Crispy, chewy baked tofu that has been marinated in the best blend of herbs and spices to make the shredded tofu flavourful. A salad of red onions, crunchy lettuce, tomatoes, parsley, and mint with a tahini dressing brings it all together.
They make for a leisurely lunch or dinner and quickly become your new favourite way to enjoy tofu. No bland or boring tofu here! Trust me on this, with that many amazing herbs and spices, you can’t go wrong.
The inspiration behind these marinated tofu wraps
This recipe was inspired by my love of Turkish food and is a hybrid of doner kebab and shawarma. Both are amazing flavour bombs, but both use thinly sliced meat. Shawarma also often has fries nestled in the parcel, making this version a much healthier alternative.
After sharing my shredded tofu recipe last year, I have wanted to create a wrap that utilises tofu done in this way. It resembles that rotisserie-style meat, and the flavours I’ve incorporated into this marinade give it those Turkish flavours.
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The combination of the shredded tofu, tahini dressing, and salad nestled inside a warm flatbread makes this wrap so amazing. I know you’ll love it!
By baking the tofu, you can create those crispy and chewy parts with less oil, and the process becomes pretty much hands-off so that you can prepare the rest of the components for this vegan tofu wrap in the meantime.
Tips for making these healthy tofu wraps
- You don’t need to press the tofu before shredding. After watching this video and for a recipe like this where moisture is encouraged, this step can be skipped.
- To save time, you can prep the tahini dressing and marinate the tofu up to two days prior. The salad is best made fresh.
- You can swap the tahini dressing for tzatziki or hummus.
- The tofu can be either baked or pan-fried. I like to bake it as it’s a more hands-off process, and the tofu becomes crispy.
- Depending on the tofu you can access, you may need to use extra-firm tofu. The firm tofu I can get is firm enough, but if the tofu is a little too soft, it will crumble rather than shred when you pull a peeler along. They can vary from brand to brand and what they classify as firm or extra-firm tofu.
- Leftovers of tofu will keep for 3-4 days. Reheat on the stove when you’re ready to use.
What else goes well in these healthy tofu wraps?
You can play around with what flavour combination you like best. I wanted to keep this recipe super simple yet flavourful. These ingredients also work well:
- Pickled vegetables
- Swap the shredded tofu for falafels
- If you like it spicy, add some hot sauce
Other wonderful recipes you’ll love:
- Vegan Falafel Wrap
- Vegan Crispy Shredded Tofu
- Rainbow Falafel Salad with Tahini Dressing
- Vegan Spinach Pie with ‘Ricotta’
- Turkish Stewed Green Beans
- Cauliflower Lentil Tacos (Vegan and Gluten-Free)
- Turkish Pea Stew
If you try these recipes, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe/s on Pinterest.Print
Turkish-Style Shredded Tofu Wraps (Vegan)
- Total Time: 40 minutes
- Yield: 6
Crispy, chewy baked marinated tofu in a soft flatbread, topped with a fresh salad and a rich and creamy tahini dressing. Perfect for a quick lunch or dinner and for sharing with others.
- 400g / 14.10 ounces extra-firm tofu*
- ½ teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- Pinch ground cinnamon
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons neutral oil (we use grapeseed or rice bran)
- 60g / 2.12 ounces baby cos / romaine lettuce, sliced
- 1 large tomato, chopped (ripe but firm)
- Half a small red onion, finely chopped
- ½ cup parsley, finely chopped (measured after chopping)
- 20 leaves mint, finely chopped
- ¼ teaspoon sumac (optional)
- Tahini dressing
- 6 white or wholemeal flatbreads
- Preheat the oven to 180 degrees Celcius (350 degrees Fahrenheit), line a baking sheet with parchment paper and set aside.
- Using a peeler, peel strips of tofu into a bowl. I peel strips of all different sizes to keep the texture of the tofu interesting. A little bit of crumble while you peel is fine.
- Combine the spice mix ingredients in a small bowl and pour it over the shredded tofu. I like to get my hands in there and lightly toss the tofu to evenly coat all the pieces with the marinade.
- Transfer the tofu to the baking sheet and spread out evenly. Place in the oven for 30 minutes and toss at 20 minutes to ensure the tofu bakes evenly.
- In the meantime, prepare the salad. Add all the ingredients to a bowl and toss. Sprinkle with sumac if you like.
- Make the tahini dressing.
- Once the tofu is done, turn the oven off and place the flatbread on a flat tray in the oven to warm up for a couple of minutes.
- Now it’s time to assemble the wraps. Place a couple of heaped tablespoons of the shredded tofu in the middle of the warmed wrap, leaving about an inch from the bottom. Add some salad and drizzle with a generous amount of tahini dressing. Fold in the sides and enjoy straight away.
Tofu: Depending on the tofu you have access to, you may need to use extra-firm tofu. The firm tofu I can get is firm enough, but if the tofu is a little too soft, it will crumble rather than shred when you pull a peeler along. They can vary from brand to brand and what they classify as firm or extra-firm tofu.
Want to prep ahead of time? To save time, you can prep the tahini dressing and marinate the tofu up to two days prior. The salad is best made fresh.
- Diet: Vegan
I did this as a wrap using whole wheat wraps. I was a little skeptical of the shredded tofu, but this turned out really well. This was a tasty, filling, and very healthy wrap that I’ll definitely be making again.
So happy you liked it, Alex!
The whole family absolutely loved this recipe and it’s been added to the please make again list.
The flavours and textures of this dish are amazing. I was initially unsure of the taste of the dressing by itself on a quick taste check, but once added to the dish it works beautifully.
I did make twice as much salad as suggested but otherwise followed the recipe exactly. Oh and I did have mine in cos lettuce ‘cups’ or ‘boats’ for a lower calorie option rather than the wraps and I absolutely loved them too.
As and added bonus the recipe is easy and very time effective with minimal clean up. Perfection!
That’s awesome, I’m so glad you all enjoyed it! Thank you so much for the lovely review x PS. I like the lettuce cup idea! 🙂
Very good! Loving all the fresh herbs.
Paired these wraps with potato wedges for a nice meal.
I’m so happy to hear you enjoyed it, Maria! Potato wedges are always a good idea 😉 Thanks for the lovely review x