# What You'll Need:
→ Tofu & Marinade
01 - 14 oz firm tofu, pressed and cut into ½ inch strips
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
04 - ¼ cup sweet chili sauce
05 - 1 tbsp soy sauce
06 - 1 tsp sesame oil
→ Holiday Slaw
07 - 2 cups finely shredded red cabbage
08 - 1 cup finely shredded green cabbage
09 - 1 medium carrot, grated
10 - ½ cup pomegranate seeds
11 - 2 tbsp dried cranberries
12 - 2 tbsp toasted pumpkin seeds
13 - 2 tbsp chopped fresh parsley
→ Slaw Dressing
14 - 2 tbsp vegan mayonnaise
15 - 1 tbsp apple cider vinegar
16 - 1 tsp maple syrup
17 - ½ tsp Dijon mustard
18 - Salt and pepper, to taste
→ Wrap Assembly
19 - 4 large flour tortillas (12 inch)
20 - 2 cups lightly crushed tortilla chips
21 - ½ cup vegan sour cream or plain plant-based yogurt
22 - ½ avocado, sliced (optional)
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Coat tofu strips evenly with cornstarch. Heat vegetable oil in a non-stick skillet over medium-high heat. Fry tofu for 2 to 3 minutes per side until golden and crisp.
03 - Toss cooked tofu with sweet chili sauce, soy sauce, and sesame oil until well coated. Spread tofu on the baking sheet and bake for 10 minutes to caramelize.
04 - In a large bowl, combine shredded red and green cabbage, grated carrot, pomegranate seeds, dried cranberries, toasted pumpkin seeds, and parsley.
05 - Whisk vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper together. Pour dressing over slaw and toss until evenly coated.
06 - Heat tortillas in a dry skillet or microwave until pliable.
07 - Spread 2 tablespoons vegan sour cream in the center of each tortilla. Layer holiday slaw, sweet chili tofu, crushed tortilla chips, and avocado slices if using. Fold sides inward and roll tightly, tucking in ends.
08 - Place wraps seam-side down in a skillet over medium heat. Toast for 2 to 3 minutes per side until golden and crisp.
09 - Slice each wrap in half and serve immediately.
