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Fresh, colorful and bursting with flavor, this tofu Thai wrap is a perfect choice for a light yet satisfying meal. Packed with marinated tofu, crisp vegetables and a rich coconut almond butter dressing, it offers a mouthwatering mix of texture and taste. This recipe is gluten free, plant-based and ideal for meal prepping or lunch on the go. Whether you’re a tofu lover or just want something new, this wrap is sure to impress with its bold Thai-inspired flavors.
This tofu Thai wrap is fresh, vibrant and packed with flavor. With crisp veggies, grilled tofu and a bold almond coconut sauce, it’s a satisfying plant-based meal.
Asian food fans might also like to try making eel sauce, homemade potstickers or this copycat PF Chang’s fried rice dish.
Why You’ll Love It
Flavor-packed: The Thai coconut almond sauce adds a bold, savory kick.
Plant-based and gluten free: A wholesome option for a variety of diets.
Meal prep friendly: Great for lunches, picnics or grab-and-go meals.
Customizable: Easy to adjust based on your favorite vegetables or sauce preferences.
Balanced and filling: Includes protein, healthy fats and fiber in one wrap.
Thai Tofu Wrap Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Tofu: Extra firm tofu holds its shape when grilled and soaks up the marinade beautifully.
Sesame oil: Adds a rich, nutty aroma to the tofu marinade.
Tamari: A gluten free alternative to traditional soy sauce with deep umami flavor.
Ginger paste: Brings warm spice and brightness to the tofu.
Spices: Black pepper and garlic powder add savory depth.
Baby spinach: Offers a mild, leafy green base.
Carrots: Crunchy matchstick slices add sweetness and texture.
Bell pepper: Red peppers provide crispness and color.
Red cabbage: Adds crunch and a vibrant pop of purple.
Cilantro: Fresh chopped leaves brighten the flavor with herbal notes.
Red onion: Thin slices give a bit of bite and contrast.
Tortilla wraps: Gluten free tortillas hold everything together for a handheld meal.
Coconut milk: Creates a creamy, tropical base for the sauce.
Thai red curry paste: Infuses the sauce with complex Thai flavors.
Almond butter: Adds richness and a slightly nutty taste.
Garlic: Crushed cloves bring a strong, savory punch.
Lime juice: Cuts through the creaminess with tangy brightness.
How to Make Tofu Thai Wraps
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Press the tofu: Drain and press tofu to remove excess moisture.
Marinate the tofu: Toss tofu in sesame oil, tamari, ginger, pepper and garlic powder, then chill.
Make the dressing: Whisk together coconut milk, curry paste, almond butter, garlic, lime and salt.
Grill the tofu: Cook tofu slices in a grill pan until golden on both sides.
Assemble the wraps: Layer spinach, carrots, cabbage, pepper, onion and cilantro on tortillas, then top with tofu and drizzle with sauce.
Wrap it up: Roll tightly and enjoy immediately or chill for later.
Substitutions and Variations
Use peanut butter instead of almond butter: A great option if that’s what you have on hand.
Swap in romaine or kale: If you don’t have spinach, any leafy green works.
Add sliced avocado: For extra creaminess and healthy fats.
Serving Suggestions
Appetizers: Enjoy turkey potstickers or crab cake egg rolls to begin your meal.
Side dishes: Pair your Thai tofu wraps with an Asian chicken salad or perhaps some wonton noodle soup.
Dessert: Finish up with a Japanese style cheesecake.
How to Store Thai Tofu Wraps
Store: Although these are much better served fresh, you can keep leftovers in a covered container in the refrigerator for a day or two.
Freeze: I don’t recommend freezing these. The textures would change too much.
Top Tips
Press tofu well: This helps it soak up more marinade and hold its shape when cooked.
Slice vegetables thinly: Thin slices roll more easily and create better texture.
Chill the sauce: Letting the dressing sit helps the flavors come together.
Thai Tofu Wraps FAQs
Yes, but keep the dressing separate until ready to eat to avoid sogginess.
No, you can bake or pan-fry it if preferred.
Tofu Thai Wrap Recipe
Tofu Thai Wrap
Ingredients
- 1 Package tofu, extra firm
- 1 Teaspoon sesame oil
- 1 Tablespoon tamari, or soy sauce
- 1 Teaspoon ginger paste
- ½ Teaspoon black pepper, ground
- ½ Teaspoon garlic powder
- 1 Cup baby spinach
- ½ Cup carrots, cut into matchsticks
- ½ Cup bell pepper, red, cut into strips
- ½ Cup red cabbage, shredded
- ¼ Cup cilantro, fresh chopped
- 1 red onion, sliced thin
- 4 tortilla wraps, gluten free
For the Coconut Almond Butter Dressing
- 1 Cup coconut milk
- 1 Tablespoon Thai red curry paste
- 1 Tablespoon almond butter
- 3 Cloves garlic, crushed
- 1 lime, juiced
- 1 Teaspoon sea salt
Instructions
- Drain the tofu from its packaging and wrap in a paper towel. Place onto a plate with 2 to 3 glass or ceramic bowls over the tofu to squeeze out any excess water. I recommend letting it sit like this for at least 30 minutes.
- Use a paper towel to blot excess water off of the tofu. Cut the tofu into ½-inch strips.
- In a medium sized mixing bowl, add sesame oil, soy sauce, ginger, pepper, and garlic powder. Whisk to combine. Add the tofu to the bowl and cover. Place into the fridge for 30 minutes.
- While the tofu is marinating, prepare coconut Thai dressing. Add all ingredients to a small bowl and whisk well to combine. Place into a mason jar or covered bowl in the fridge until ready to serve.
- Heat a grill pan over medium high heat. Add the tofu to the pan and cook for 2 minutes per side.
- Prepare wraps. Wash and thinly slice cabbage, red onion, and bell pepper. Chop the cilantro.
- Place a wrap onto a plate or flat work surface and add ¼ of the spinach, matchstick carrots, red pepper, red onion, and cilantro to the center of each wrap.
- Top with 1 to 2 slices of tofu. Drizzle with Thai coconut almond sauce. Roll into a wrap.
Notes
Slice vegetables thinly: Thin slices roll more easily and create better texture.
Chill the sauce: Letting the dressing sit helps the flavors come together.
Nutrition
A tofu Thai wrap is a fresh, balanced and seriously satisfying way to enjoy a plant-based lunch or dinner. With grilled tofu, vibrant veggies and a creamy Thai-style dressing, it hits every flavor note from savory to tangy. This recipe is simple enough for a weekday meal but bold enough to impress. Make a batch for meal prep or serve it fresh, and you’ll have a wrap that keeps you full and happy all day long.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These wraps are so flavorful and satisfying. The dip takes it over the top!
What a delicious recipe! My family thoroughly enjoyed it and they’ve insisted I make it again soon.
This wrap is the bomb! So flavorful and easy to prepare! Absolutely my new fave. 👌
Well done. Great photos and tasty looking wrap. I do eat tofu from time to time and I like your idea of pairing it with the coconut butter dip. Looks delish!
These wraps are the perfect healthy lunch. The dressing on it gives it so much flavor with the crisp vegetables and tofu in it.
I’m always looking for new ways to make tofu. Can’t wait to try this!
I admit that I have never been a fan of tofu. But with all these flavors going on, I bet I’d enjoy this!
These are so well done! Too pretty to eat!