# Components:
→ Tofu & Marinade
01 - 14 oz firm tofu, pressed and cut into ½ inch strips
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
04 - ¼ cup sweet chili sauce
05 - 1 tbsp soy sauce
06 - 1 tsp sesame oil
→ Holiday Slaw
07 - 2 cups finely shredded red cabbage
08 - 1 cup finely shredded green cabbage
09 - 1 medium carrot, grated
10 - ½ cup pomegranate seeds
11 - 2 tbsp dried cranberries
12 - 2 tbsp toasted pumpkin seeds
13 - 2 tbsp fresh parsley, chopped
→ Slaw Dressing
14 - 2 tbsp vegan mayonnaise
15 - 1 tbsp apple cider vinegar
16 - 1 tsp maple syrup
17 - ½ tsp Dijon mustard
18 - Salt and pepper, to taste
→ Wrap Assembly
19 - 4 large flour tortillas (12 inch)
20 - 2 cups lightly crushed tortilla chips
21 - ½ cup vegan sour cream or plain plant-based yogurt
22 - ½ avocado, sliced (optional)
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss tofu strips with cornstarch until evenly coated. Heat vegetable oil in a non-stick skillet over medium-high heat. Fry tofu for 2 to 3 minutes per side until golden and crisp.
03 - Transfer tofu to a bowl. Toss with sweet chili sauce, soy sauce, and sesame oil until well coated. Arrange tofu on the prepared baking sheet and bake for 10 minutes to caramelize.
04 - In a large bowl, mix red cabbage, green cabbage, grated carrot, pomegranate seeds, dried cranberries, toasted pumpkin seeds, and parsley.
05 - Whisk vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour dressing over slaw and toss to coat evenly.
06 - Heat tortillas in a dry skillet or microwave until pliable.
07 - Spread 2 tablespoons of vegan sour cream in the center of each tortilla. Layer with a portion of holiday slaw, sweet chili tofu, a small handful of crushed tortilla chips, and avocado slices if desired. Fold sides inward and roll tightly, tucking in ends.
08 - Place wraps seam-side down in a skillet over medium heat. Toast for 2 to 3 minutes per side until golden and crispy.
09 - Slice wraps in half and serve immediately.
