Miso Tofu Wrap with Winter Squash and Furikake!  Tofu and squash are roasted together on a sheet pan basted with an amazingly flavorful miso sauce, then folded into a wrap with avocado, crunchy saucy slaw, and furikake.  So good!  Vegan and Gluten-Free

A delicious vegan recipe for Miso Tofu Wrap with Roasted Winter Squash, Baked Miso Tofu, Asian Slaw, Avocado, Furikake and flavorful Miso Dressing. #veganwrap #wrap #tofu

This Miso Tofu Wrap with Winter Squash and Furikake will have you coming back for more!

The sauce is Japanese-inspired and full of flavor and tang.  We use the sauce to baste the squash and tofu before roasting and then also toss it with the slaw.

The avocado gives creamy richness to the wrap.  The slaw is crunchy and fresh contrasting perfectly with the roasted squash and tofu.

The furikake gives savory crunch and umami.  You might want to make your own furikake with our easy recipe, it is so yummy and a useful condiment to have around!

A good wrap is all about the sauce!  The recipe assures there will be plenty for those of us who may need to pour a little extra on every bite!

picture of ingredients

What you’ll need

ingredients in sauce

How to make Miso Tofu Wrap

Step one

In a blender or with immersion blender whirl together soy sauce, toasted sesame oil, miso, ginger, rice vinegar and chopped green onions (saving a tablespoon for the slaw) until fairly smooth.

blender with ingredients

Step two

Set aside 1/4 cup of the sauce in a bowl for the slaw.

blotting tofu

Step three

Cut tofu into one-inch-long strips and blot on a towel.

brushing sauce on squash and tofu

Step four

Cut squash into one-inch strips and lay in a single layer on a baking tray along with tofu strips.  Brush or spoon on miso sauce.  You will have sauce leftover.

roasted squash and tofu

Step five

Bake tofu and squash at 425 F in a preheated oven for 30 minutes.

mixing slaw dressing

Step six

Combine 1/4 cup miso sauce with 3 tablespoons vegan mayo and 1/4 teaspoon or more, wasabi paste.  If you don’t care for mayo or wasabi just use the sauce as is.  It is delicious!

chopping slaw ingredients

Step seven

Toss sliced cabbage, scallions and cilantro in the sauce.  Optional to throw in bean sprouts too for added crunch.

assembling wrap

Step eight

Assemble the wrap:

  1. Warm the wrap or tortilla if needed to make it more pliable.
  2. Spread with sauce.
  3. Layer with squash, tofu, avocado, slaw and sprinkle with furikake.
  4. Wrap up and enjoy!  Add extra sauce and furikake as desired!

A delicious vegan recipe for Miso Tofu Wrap with Roasted Winter Squash, Baked Miso Tofu, Asian Slaw, Avocado, Furikake and flavorful Miso Dressing. #veganwrap #wrap #tofu

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Hope you enjoy!

~Tonia

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A delicious vegan recipe for Miso Tofu Wrap with Roasted Winter Squash, Baked Miso Tofu, Asian Slaw, Avocado, Furikake and flavorful Miso Dressing. #veganwrap #wrap #tofu

Miso Tofu Wrap with Winter Squash and Furikake

  • Author: Tonia | Feasting at Home
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 4 wraps 1x
  • Category: Wraps
  • Method: Sheet Pan
  • Cuisine: Japanese
  • Diet: Vegan

Description

A delicious vegan recipe for Miso Tofu Wrap with Roasted Winter Squash, Baked Miso Tofu, Asian Slaw, Avocado, Furikake and flavorful Miso Dressing.


Ingredients

Scale

For the Dressing

  • 1/4 cup toasted sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup miso paste
  • 2 tablespoon fresh ginger, grated
  • 2 green onions, chopped, save out 1 tablespoon for slaw
  • 3 tablespoons rice vinegar
  • 3 tablespoons maple, sugar or honey

For the Sheet Pan

  • 8 ounces tofu
  • 1 pound winter squash, sliced into 1/2 inch thick strips (delicata, red kuri, butternut- see notes)

For the Slaw

  • 23 leaves of napa cabbage, about 1 1/2 cups after chopped
  • 1/4 cup fresh cilantro
  • handful of beansprouts -optional

For the Wrap

  • 1 avocado, sliced
  • furikake (find recipe here)
  • 3 tablespoons vegan mayo (optional)
  • 1/4 teaspoon wasabi paste (highly recommended!)
  • tortillas (try cassava, rice or sprouted wheat)

Instructions

  1. In a blender or with immersion blender whirl together soy sauce, toasted sesame oil, miso, ginger, rice vinegar and 2/3rds of the chopped green onions, and honey (or sugar or maple syrup) until smooth.  A few small bumps are ok.  Set aside 1/4 cup of sauce in a medium bowl.
  2. Cut tofu into one-inch-long strips and blot on a towel.
  3. Cut squash into one-inch strips and lay in a single layer on a baking tray along with the tofu strips.  Brush or spoon miso dressing generously over the tofu and squash.
  4. Bake tofu and squash at 425 F in a preheated oven for 30 minutes.
  5. Combine 1/4 cup dressing with mayo and 1/4 teaspoon or more of wasabi paste. Toss sliced cabbage, scallions, cilantro and bean sprouts (if using).
  6. Assemble wrap: warm wrap if needed to make it pliable, spread dressing on the bottom, layer with squash, tofu, avocado, slaw, and top with lots of furikake!

Notes

Most any winter squash will do.  Delicata, red kuri and acorn are easy because the peel is edible.  The cooking time for squash may vary.  Delicata cooks in about 20 minutes!

Nutrition

  • Serving Size: 1 wrap
  • Calories: 349
  • Sugar: 4.8 g
  • Sodium: 377.5 mg
  • Fat: 20.3 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 27.9 g
  • Fiber: 9.7 g
  • Protein: 17.2 g
  • Cholesterol: 1.4 mg

Keywords: miso tofu wrap, tofu wrap, tofu wrap recipe, asian tofu wrap,

 

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Comments

  1. This was a really yummy and unique wrap combo. The miso sauce is delicious and I came out very creamy from my vita mix so I didn’t even bother with the mayo. I used gomasio instead of furikake since I had it on hand.

  2. I love these recipes usually, but this one needs some editing! Steps left out, if you add up different timings mentioned it is over the total time. Makes it really difficult to make.

  3. I made this for dinner for the family. This is definitely the tastiest wrap we’ve ever eaten! The flavors are incredible. I didn’t have miso, so I used hummus for the dressing, instead. This will go into my “repeat recipe file.” Thank you for sharing.

  4. Really lovely recipe. I made a few minor tweaks red cabbage for napa cabbage
    , just seasoned with toasted sesame seeds instead of furikake.
    Takes a little time to make, but also quite simple.

  5. This is exactly my kind of food and I will be making it tonight. I have all of the ingredients. By the way, your emails are the first thing I open on Saturday mornings. Thank you!