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Tofu Caesar Wraps

July 28, 2014 by Epicurean Vegan

Tofu Caesar Wraps -- Epicurean VeganWraps are such a quick and easy meal, especially when summer activities have you running all over the place. Although, these are a great option during the school year when you need to grab-and-go. I love Caesar salad, but since going vegan, it’s hard to come by a non-dairy (and non anchovy) version. I made my own Caesar dressing a couple of years ago, which I think his pretty darn good, if I say so myself, so I used that same dressing for these wraps. I did, however, thin out the dressing a little for this recipe, but feel free to do what you’d like. The dressing recipe makes about 2-1/2 cups, so I suggest either halving the recipe, or just enjoy the leftover dressing on salads, sandwiches, or even as a veggie dip.

INGREDIENTS:
Dressing:
2 cloves garlic
12-oz box firm silken tofu
3 Tbs lemon juice
1/8 C olive oil
2 Tbs capers
4 tsp caper juice/brine
1/2 tsp mustard powder
Dash of sugar
Salt and pepper
(I added 2 Tbs of nutritional yeast to the original dressing recipe)
The rest:
1 large bunch of romaine, chopped
1/2 large red onion, sliced
1/3 C cashews chopped
1 14-oz tub extra firm tofu, cut lengthwise into 4 slabs
Cooking spray
Salt and pepper
Croutons
Flour tortillas or other wraps

DIRECTIONS:
To make the dressing, puree the whole garlic cloves in the food processor. Add the rest of the ingredients and puree until smooth, scraping the sides of the bowl halfway through. I then transferred the dressing to a mason jar and stored in the fridge.
To prepare the tofu, lightly spray a grill pan with cooking spray and over medium heat, brown the tofu, about 8-10 minutes per side.

Tofu Caesar Wraps -- Epicurean VeganMove the tofu to a cutting board and let them cool about 5-10 minutes. Meanwhile, toss the romaine, red onion and cashews in a medium bowl. I then scooped out about 1/2 a cup of the dressing into a small bowl and whisked in about 1-2 tablespoons of water—it’s a pretty thick dressing. Feel free to use almond milk, veggie broth or leave it as is. I then added the dressing to the salad mixture and thoroughly combined it all.
Tofu Caesar Wraps -- Epicurean Vegan
Cut the tofu into small squares.
Tofu Caesar Wraps -- Epicurean VeganTo assemble, I warmed the tortilla in the microwave for just a few seconds; it’s easier to roll when warm. Place a large mound of salad in the tortilla, then some tofu and a few croutons. Wrap and enjoy!

Tofu Caesar Wraps
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Wraps are such a quick and easy meal, especially when summer activities have you running all over the place. Although, these are a great option during the school year when you need to grab-and-go. I love Caesar salad, but since going vegan, it's hard to come by a non-dairy (and non anchovy) version. I made my own Caesar dressing a couple of years ago, which I think his pretty darn good, if I say so myself, so I used that same dressing for these wraps. I did, however, thin out the dressing a little for this recipe, but feel free to do what you'd like. The dressing recipe makes about 2-1/2 cups, so I suggest either halving the recipe, or just enjoy the leftover dressing on salads, sandwiches, or even as a veggie dip.
Author: Epicurean Vegan
Serves: 6
Ingredients
  • Dressing:
  • 2 cloves garlic
  • 12-oz box firm silken tofu
  • 3 Tbs lemon juice
  • ⅛ C olive oil
  • 2 Tbs capers
  • 4 tsp caper juice/brine
  • ½ tsp mustard powder
  • Dash of sugar
  • Salt and pepper
  • (I added 2 Tbs of nutritional yeast to the original dressing recipe)
  • .
  • The rest:
  • .
  • 1 large bunch of romaine, chopped
  • ½ large red onion, sliced
  • ⅓ C cashews chopped
  • 1 14-oz tub extra firm tofu, cut lengthwise into 4 slabs
  • Cooking spray
  • Salt and pepper
  • Croutons
  • Flour tortillas or other wraps
Directions
  1. To make the dressing, puree the whole garlic cloves in the food processor. Add the rest of the ingredients and puree until smooth, scraping the sides of the bowl halfway through. I then transferred the dressing to a mason jar and stored in the fridge.
  2. To prepare the tofu, lightly spray a grill pan with cooking spray and over medium heat, brown the tofu, about 8-10 minutes per side.
  3. Remove to a cutting board and let them cool about 5-10 minutes.
  4. Meanwhile, toss the romaine, red onion and cashews in a medium bowl.
  5. I then scooped out about ½ a cup of the dressing into a small bowl and whisked in about 1-2 tablespoons of water---it's a pretty thick dressing. Feel free to use almond milk, veggie broth or leave it as is. I then added the dressing to the salad mixture and thoroughly combined it all.
  6. Cut the tofu into small squares.
  7. To assemble, I warmed the tortilla in the microwave for just a few seconds; it's easier to roll when warm. Place a large mound of salad in the tortilla, then some tofu and a few croutons. Wrap and enjoy!
3.4.3177

 

 

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Filed Under: Dinners, Lunches Tagged With: cashews, dressing, fast and easy, healthy, red onion, tofu, tofu Caesar wrap, Vegan Caesar dressing, Vegan Caesar Salad

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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