Crispy Tofu Egg Roll Burritos
These Crispy Tofu Egg Roll Burritos combine all the flavors of a classic egg roll in a satisfying, plant-based meal. They’re crispy, high in protein, easy to make, and perfect for when you’re craving takeout-style comfort food at home!
Servings 4 wraps
Calories 725kcal
Ingredients
- 1/4 cup avocado oil for frying
- 3 egg roll wrappers
- 2 tbsp olive oil divided
- 1 16-ounce block super-firm tofu, grated
- 3 cloves garlic minced
- 3 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 tsp ground ginger
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp maple syrup
- 1/2 tsp black pepper
- 4 green onions sliced
- 4 large burrito-sized tortillas
- 4 tsp sesame seeds
Spicy Mayo
- 1/4 cup vegan mayonnaise
- 1 tbsp sriracha
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp maple syrup
Instructions
- Heat the avocado oil in a skillet over medium heat. Fry the egg roll wrappers one at a time until golden and bubbly, about 15-30 seconds per side. Transfer to a paper towel-lined plate to drain. Once cooled, crumble into small crunchy pieces and set aside.
- In a small bowl, make the Spicy Mayo by whisking together the vegan mayonnaise, sriracha, rice vinegar, sesame oil, soy sauce, and maple syrup until smooth. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook for 2-3 minutes, stirring frequently, until fragrant.
- Add the grated tofu and cook for 4-5 minutes, stirring occasionally, until lightly golden and some of the moisture has evaporated.
- Stir in the cabbage and carrots. Cook for 5-7 minutes, stirring often, until softened but still slightly crisp.
- Add the soy sauce, sesame oil, rice vinegar, ground ginger, maple syrup, and black pepper. Toss well to coat and cook for 1-2 minutes more. Remove from the heat and stir in the green onions.
- Divide the tofu mixture among the tortillas. Top each with 1 teaspoon sesame seeds and a generous handful of the crispy egg roll pieces. Drizzle with the spicy mayo.
- Fold in the sides and roll tightly into burritos.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Place the burritos seam-side down and cook for 1-2 minutes, until sealed and golden brown. Turn and cook on the remaining sides until crisp and lightly browned all over.
- Cut in half and serve warm.
Nutrition
Calories: 725kcal | Carbohydrates: 25g | Protein: 26g | Fat: 50g | Fiber: 22g