Tofu, Veggies and Chickpea Wraps

These Roasted Tofu, Veggies and Chickpea Wraps are a great way to enjoy something nutritious for dinner without expending much effort in the kitchen. Easy recipe that packs a whole lot of flavour!

high protein wraps

High Protein Vegan Wraps

I’m sure you have had moments where you really feel like wraps, but aren’t sure what to put in vegan wraps to make them really filling. Luckily, you have come to the right place 🙂

These wraps are perfect for a quick dinner after a long day at work, or even for hosting friends at your place.

What makes these wraps so appealing, other than the taste (which is definitely appealing), are the nutritional benefits.

As you will see below, these wraps are a great source of complete protein at approximately 22.5 grams per wrap! Not only that, but the yield of these wraps provides over 100% of the RDI for all Amino Acids other than Cystine (which is at 65%). For one meal during the day, it’s a home run!

However, it is not only fitness enthusiasts and body builders who find the nutritional profile beneficial. It also provides over 100% of the RDI of all minerals (other than Magnesium (82%), Potassium (72%) and Zinc (68%)) and Vitamins A, B5, B6, C, E, K and Folate and even over 80% of Omega 3 Fatty Acids and 60% of Omega 6 Fatty Acids.

This makes the recipe a healthy dinner option to incorporate into any well-planned vegan diet for any day of the week.

Also did we mention that they also taste amazing as well? If you don’t believe me, just have another look at the picture and try not to salivate 😉

So what are you waiting for? Start making your roasted tofu, veggies and chickpea wraps today!

Healthy Organic Roasted Tofu Veggies and Chickpea Wraps

Looking For More Healthy Dinner Recipes?

If you like this roasted tofu, veggies and chickpea wraps recipe, you might also like:

Please feel free to check out all my vegan recipes here for more inspiration in the kitchen!

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If you tried this vegan roasted tofu, veggies and chickpea wraps recipe and loved it as much as I did, please feel free to let me know by leaving a comment and a rating below. I also love seeing remakes of these recipes, so be sure to tag me @voach_thevegancoach and use the hashtag #voachrecipes if you post your creation on Instagram!

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Roasted Tofu, Veggies and Chickpea Wraps

5 from 1 vote
Recipe by Voach Course: Lunch, DinnerCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cook time

20

minutes
Calories

420

kcal

These Roasted Tofu, Veggies and Chickpea Wraps are a great way to enjoy something nutritious for dinner without expending much effort in the kitchen. Easy recipe that packs a whole lot of flavour!

Ingredients

  • 1 large red onion, peeled and chopped

  • 3 cloves garlic, minced

  • 1 large crown of broccoli, cut into florets

  • 3 medium bell peppers, chopped

  • 14 Oz. can of chickpeas, drained and rinsed

  • 9 Oz. extra firm tofu, cubed

  • 2 tbsp. dark soy sauce

  • 1 tbsp. vegan teriyaki sauce

  • 1 tbsp. ground cumin

  • 1 tbsp. smoked paprika

  • 1 tbsp. mild chilli powder

  • 1 tsp. extra virgin olive oil

  • Salt and Pepper to taste

  • 4 wholemeal tortilla wraps

Directions

  • Preheat oven at 400°F (200°C)
  • While the oven preheats, chop the onions, broccoli, bell peppers and extra firm tofu into small pieces and place into a large mixing bowl together with the chickpeas.
  • Next, add all the spices – then the olive oil, soy sauce and teriyaki sauce (in that order). Mix together well.
  • Put the contents of the bowl onto an oven tray and spread evenly. Then let it roast in the oven for 20 minutes.
  • Once roasted, take the tray out the oven and mix the tofu, veggies and chickpeas around evenly. Let it cool for a minute or two. At this time, you can heat up your wraps either in the oven, on a pan or in a microwave.
  • After the wraps are heated, add the roasted tofu, veggies and chickpeas into your wrap and enjoy!*

Notes

  • * You can add any trimmings and sauces that you like. My favourite additions are sriracha sauce and sliced avocados.
  • TO STORE: Leftovers can be refrigerated in an air-tight container in the fridge for up to 3 days. It can also be frozen for up to 6 months (although the texture of the tofu/vegetables may change). No need to defrost. You can either fry it up in a pan or roast in the oven straight from the freezer.
  • NUTRITION: Servings: 1 | Calories: 420kcal | Carbs: 64g | Sugar: 12g | Protein: 23g | Fat: 12g | Sat Fat: 3g | Omega 3’s: 20% DV | Fibre: 13g | Net Carbs: 51g | Vitamin A: 151% DV | Vitamin C: 194% DV | Vitamin E: 24% DV | Vitamin K: 56% DV | Folate: 26% DV | Calcium: 32% DV | Iron: 59% DV | Copper: 52% DV | Potassium: 18% DV | Sodium: 57% DV | Zinc: 17% DV Nutrition information is calculated automatically and is an estimate only

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@Voach. All images and content are protected by copyright law. Please do not use any images without prior permission. For any republishing of this recipe, please kindly link back to this post.

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