Name: Vegan 'Honey' Mustard Tofu Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 15.873 oz firm tofu; 1/4 cup cornstarch; 2 Tbsp cold water; Reduced-sodium soy sauce; 1/3 cup panko bread crumbs; 2 Tbsp nutritional yeast flakes; 1/2 tsp garlic powder; 1/2 tsp smoked paprika powder; 2 Tbsp vegetable oil; 1/3 cup maple syrup; 1/3 cup Dijon mustard; 1/4 cup vegan mayonnaise; Apple cider vinegar; 1/8 tsp salt; 1 cup shredded red cabbage; 1 cup shredded green cabbage; 1 carrot, grated or julienned; 5 large soft flour tortillas; 1/2 head butter lettuce; 2 medium tomatoes, sliced; Optional add-ons: avocado slices, toasted sesame seeds, thinly sliced red onion, fresh herbs (cilantro or parsley), pickles, hot sauce, lemon juice

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Last updated on February 3, 2026

I still remember the chilly afternoon when I craved something crunchy, cozy, and a little bit sweet — that first bite of a tofu wrap felt like a warm hug. If you’re new to cooking tofu, pressing and coating it can feel a little fiddly at first, but I promise the technique is forgiving and the results are worth it. For inspiration on different wrap builds and to see how other cooks layer textures, I sometimes peek at a savory wrap guide like this air-fryer wraps inspiration, then make it my own with plant-based swaps.

A Quick Look at This Vegan ‘Honey’ Mustard Tofu Wraps Recipe

These Vegan ‘Honey’ Mustard Tofu Wraps are a balanced, flavorful meal that delivers plant-based protein and plenty of veggies. Tofu supplies the bulk of the protein, while shredded cabbage and carrot add fiber, vitamin C, and antioxidants. The Dijon-maple glaze gives a touch of sweetness without relying on refined sugars, and the slaw adds freshness and crunch for a well-rounded bite. This recipe is great for meal prep, fits a lighter-comfort-food mood, and makes an easy protein-forward lunch or dinner.

Ingredients You’ll Need for Vegan ‘Honey’ Mustard Tofu Wraps

Essentials

15.873 oz firm tofu — the foundation of the wrap; choose firm or extra-firm for best texture.
1/4 cup cornstarch — helps the tofu develop a crisp crust when fried.
2 Tbsp cold water — to make the cornstarch slurry smooth.
Reduced-sodium soy sauce — a splash in the slurry for savory depth.
1/3 cup panko bread crumbs — for a light, crispy coating.
2 Tbsp nutritional yeast flakes — adds a subtle savory, cheesy note.
1/2 tsp garlic powder — warms the crust with mild garlic flavor.
1/2 tsp smoked paprika powder — a touch of smokiness that complements the maple glaze.
2 Tbsp vegetable oil — for frying; neutral oils like canola, sunflower, or grapeseed work well.
1/3 cup maple syrup — the sweet component in the "honey" mustard glaze (vegan-friendly).
1/3 cup Dijon mustard — tangy base for the glaze.
1/4 cup vegan mayonnaise — makes the slaw creamy; use your favorite brand.
Apple cider vinegar — brightens the slaw and balances the richness.
1/8 tsp salt — to season the slaw and tofu as needed.
1 cup shredded red cabbage — color and crunch, plus vitamin C.
1 cup shredded green cabbage — extra texture and fiber.
1 carrot, grated or julienned — sweetness and crunch.
5 large soft flour tortillas — choose whole wheat or gluten-free wraps if preferred.
1/2 head butter lettuce — tender, crisp leaves for freshness.
2 medium tomatoes, sliced — juicy acidity to cut the glaze’s sweetness.

Optional add-ons

Avocado slices — creamy healthy fats and richness.
Toasted sesame seeds — nutty crunch and a pretty finish.
Thinly sliced red onion — a sharp bite that pairs well with the sweet glaze.
Fresh herbs (cilantro or parsley) — bright notes and freshness.
Pickles — for briny contrast and extra tang.
Hot sauce — if you like heat, a dash wakes up the glaze.
Lemon juice — a squeeze over the finished wrap adds lightness.

Substitutions and shortcuts

Tofu: If you can’t find firm tofu, press extra-firm to remove extra moisture. For a quicker protein, use tempeh slices (slice thin and pan-fry) but note the flavor will be nuttier.
Cornstarch slurry: Arrowroot powder works as a 1:1 swap if you prefer.
Panko: Regular breadcrumbs or crushed cornflakes can be used if panko is unavailable; results will be slightly denser.
Maple syrup: Agave or a mild date syrup can substitute, but maple adds signature flavor. If you want to cut added sugar, reduce the maple by a third and add an extra teaspoon of Dijon for balance.
Vegan mayonnaise: Swap for plain unsweetened yogurt-style vegan alternatives for a tangier slaw.
Tortillas: Use large lettuce leaves for a low-carb option or whole-grain wraps for extra fiber.
Oil for cooking: For a lower-fat option, you can bake the tofu at 425°F (220°C) for about 20–25 minutes, flipping halfway, until golden and crisp.

How to Make Vegan ‘Honey’ Mustard Tofu Wraps Step-by-Step

I like to set up a little assembly line: press – slice – dredge – fry – glaze – slaw – assemble. That keeps the kitchen calm and the tofu crisp.

Press the tofu (10–15 minutes)
- Wrap the block of tofu in a clean kitchen towel or paper towels and set a heavy skillet or a stack of plates on top. Pressing removes excess water so the coating sticks and the tofu gets crisp. Press for 10–15 minutes; you’ll see the towel darken as water is released. Don’t skip this step — it’s the difference between soggy and nicely crisp tofu.
Cut the tofu into sticks
- After pressing, slice the tofu into baton-style sticks about 3–4 inches long and roughly 3/4 inch thick. Even sizes promote even cooking. If you prefer bite-sized pieces for bowls, cube them instead.
Make the cornstarch slurry and panko mix
- In a shallow bowl, whisk together 1/4 cup cornstarch, 2 Tbsp cold water, and 1–2 tsp reduced-sodium soy sauce until smooth. This slurry is slightly sticky and helps the panko adhere.
- In another bowl, combine 1/3 cup panko, 2 Tbsp nutritional yeast, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Mix well so every piece of panko picks up seasoning.
Dredge the tofu
- Dip each tofu stick into the slurry, letting any excess drip off, then coat thoroughly with the panko mixture, pressing gently to adhere. Place coated pieces on a plate or tray ready for frying.
Fry the tofu until golden (oven-bake alternative)
- Heat 2 Tbsp vegetable oil in a non-stick or cast-iron pan over medium-high heat. When the oil shimmers, add tofu sticks in a single layer, working in batches if needed. Fry until each side is deep golden and crisp — about 6–8 minutes total, turning occasionally. Use tongs to flip carefully so the crust stays intact.
- Tip for nutrient preservation: don’t overcook the tofu; a quick golden crust ensures the inside stays tender and the nutrients don’t break down from excessive heat. If you choose to bake, arrange pieces on a parchment-lined sheet, spray lightly with oil, and bake at 425°F (220°C) about 20–25 minutes, flipping halfway.
Make the maple-Dijon glaze
- While the tofu cooks, whisk together 1/3 cup maple syrup and 1/3 cup Dijon mustard in a small bowl. This glossy glaze mimics honey mustard with a vegan twist. When the tofu is hot off the pan, brush the glaze over each piece so it slightly caramelizes on the warm crust. If you prefer a thicker glaze, simmer the glaze in a small saucepan over low heat for a minute to reduce it by a bit, then brush.
Prepare the slaw
- In a mixing bowl, combine 1 cup shredded red cabbage, 1 cup shredded green cabbage, and the grated carrot. Add 1/4 cup vegan mayonnaise, a splash (about 1–2 tsp) of apple cider vinegar, and 1/8 tsp salt. Toss gently until everything is coated. Taste and adjust: more vinegar for tang, more mayo for creaminess, or a pinch of sugar if your cabbage is especially bitter. The slaw adds crunch, keeps the wraps moist, and helps distribute veggies for fiber and vitamins.
Prep tortillas and fillings
- Warm your tortillas for a few seconds in a dry pan or wrapped in a clean towel in the microwave; warm tortillas fold more easily and are less likely to tear. Lay out butter lettuce leaves, slice tomatoes, and prepare any optional add-ons like avocado or herbs.
Assemble the wrap
- Lay a warmed tortilla flat. Layer a few butter lettuce leaves as a barrier to prevent sogginess, add a generous spoonful of slaw, place 2–3 glazed tofu sticks, and top with tomato slices. Add optional avocado, a sprinkle of toasted sesame seeds, and a dash of hot sauce if desired. Fold the sides in and roll tightly from the bottom, tucking in the fillings as you go. Serve immediately so the tofu stays crisp.
Meal prep tips

Store tofu and slaw separately in airtight containers in the fridge for up to 3–4 days. Re-crisp tofu in a toaster oven or skillet for best texture, then assemble fresh. Tortillas can be warmed right before eating. This approach keeps flavors bright and textures enjoyable throughout the week.

Common Mistakes to Avoid

Even simple recipes have little traps that can trip you up. A few smart habits will keep these wraps tasting their best.

Mistake 1: Not pressing the tofu long enough

If your tofu hasn’t been pressed well, the slurry won’t adhere properly and the coating can slough off during cooking. Pressing removes excess moisture, concentrating flavor and improving texture. Even a quick 10-minute press makes a big difference.

Mistake 2: Crowding the pan

Adding too many tofu pieces at once lowers the pan temperature and leads to soggy, pale crusts. Cook in batches so the oil stays hot and each piece gets an even, golden sear.

Mistake 3: Over-glazing early

Brushing on the maple-Dijon glaze too early in the pan can cause it to burn. Glaze the tofu just after cooking or at the very end, brushing while the pieces are warm so the glaze sets without scorching.

Serving Suggestions for Vegan ‘Honey’ Mustard Tofu Wraps

These wraps are versatile — serve them hot, warm, or for picnic lunches. I like to keep sides simple so the wrap remains the star.

Light and fresh sides

Pair the wraps with a crisp green salad dressed lightly with lemon and olive oil, or a simple cucumber and dill salad to complement the sweet glaze.

Heartier pairings

For a more filling meal, serve with roasted sweet potato wedges or a bowl of warm quinoa mixed with chopped herbs and a squeeze of lemon.

For snacks and gatherings

Cut assembled wraps in half and secure with a toothpick. Arrange on a platter with small bowls of extra mustard glaze and a spicy dipping sauce for variety.

Conclusion

I hope you try these Vegan ‘Honey’ Mustard Tofu Wraps when you want something nourishing, crunchy, and a touch sweet—perfect for lunches, quick dinners, or meal prep. They’re flexible, forgiving for beginners, and easy to adapt to your pantry. If you’d like to compare another plant-based take or find visual guidance, check out this well-loved version from Pick Up Limes’ Vegan ‘Honey’ Mustard Tofu Wraps recipe for extra tips and inspiration. When you make these, I’d love to hear how you customized them—swap-ins, heat levels, or favorite add-ons.

FAQs About Vegan ‘Honey’ Mustard Tofu Wraps

Q1: Can I make Vegan ‘Honey’ Mustard Tofu Wraps gluten-free?
A1: Yes — swap regular flour tortillas for gluten-free wraps or large lettuce leaves, and use gluten-free panko (or crushed rice crackers) to keep the coating crisp. Also ensure your soy sauce is gluten-free (tamari is a great substitute).

Q2: How long do Vegan ‘Honey’ Mustard Tofu Wraps keep in the fridge?
A2: Store the crispy tofu and slaw separately in airtight containers for up to 3–4 days. Re-crisp the tofu in a skillet or toaster oven before assembling to maintain texture. Avoid assembling the wraps far in advance to prevent sogginess.

Q3: Can I bake the tofu for Vegan ‘Honey’ Mustard Tofu Wraps instead of frying?
A3: Absolutely. Arrange coated tofu on a parchment-lined baking sheet, lightly spray or brush with oil, and bake at 425°F (220°C) for about 20–25 minutes, flipping halfway. Baking reduces oil while still giving a nice crust.

Q4: Are Vegan ‘Honey’ Mustard Tofu Wraps suitable for meal prep?
A4: Yes — they’re excellent for meal prep if you store components separately. Keep tofu and slaw chilled and assemble wraps the day you plan to eat them to enjoy crisp texture and fresh flavors.

Q5: What are some quick flavor variations for Vegan ‘Honey’ Mustard Tofu Wraps?
A5: Try adding sriracha or harissa to the glaze for heat, swapping maple for agave for a milder sweetness, or mixing in chopped herbs like cilantro for brightness. You can also switch the slaw dressing to a yogurt-style vegan dressing for tang.

Vegan ‘Honey’ Mustard Tofu Wraps

A Quick Look at This Vegan ‘Honey’ Mustard Tofu Wraps Recipe