Vegan Tofu, Bacon, Ranch Wraps
I know, I cook all the time, but sometimes I test 3 or 4 recipes in one day and then forget to eat myself. Which seems crazy, but I am so busy, it happens a lot. So, I wanted to come up with some really quick and at least a little healthy lunch ideas for myself. While doing this, I made these vegan tofu, bacon and ranch wraps. They were so incredibly delicious, and outrageously easy that I had to share them with you!
They store really well, so this is something you can make in the evening and take to work with you! This recipe also makes quite a few wraps, so they are really perfect if you are trying to meal prep for the week! The tofu is a simple baked tofu with just salt and pepper. If baked at a high temperature, the tofu becomes nice and crispy without you having to fry it!
The shiitake bacon is my bacon of choice for these wraps. It goes so perfectly well with the tofu and ranch! The shiitake bacon is so easy and can be made while the tofu is baking. Then all you have to do is whisk together your ranch dressing which takes about 60 seconds(literally). Then just throw it all in a wrap and you are ready to go.
I have eaten them both warm, and cold, and I love it either way! So you can eat them fresh right when the tofu and shiitakes are done for a nice easy dinner, or wrap them up and save them in the fridge for later. It will give your sad desk lunch a run for its money!
I hope you love these vegan tofu, bacon, ranch wraps as much as I do! I could totally eat one everyday! Happy veganing!
Vegan Tofu, Bacon, Ranch Wrap
Creamy vegan ranch dressing, crisp romaine lettuce, topped with crispy tofu and shiitake bacon. Wrapped and ready to eat.
- 1 Block Extra firm tofu
- 2 tsp. Salt
- 1/2 tsp. Black pepper
- 1 Head Romaine lettuce
- 6-7 Wraps, GF or regular
- 4 oz. Shiitake mushrooms
- 1 Tbsp. Liquid smoke
- 2 Tbsp. Soy sauce or tamari for GF option
- 2 Tbsp. Maple syrup
- 1 Tbsp. Olive oil for cooking
Vegan Ranch Dressing
- 3/4 C. Vegan mayo
- 1/4 C. Almond milk
- 1 tsp. Apple cider vinegar
- 2 tsp. Dill, dried
- 1 Tbsp. Garlic powder
- 1 tsp. Onion powder
- 2 tsp. Parsley
- Salt and Pepper to taste
Preheat the oven to 450 degrees.
Cut the tofu into strips and place on paper towels, then place a heavy object on top to press out some of the liquid. Let sit while the oven preheats.
Now, slice the shiitakes and place in a bowl. Pour the liquid smoke, soy sauce or tamari and maple syrup on top. Stir so all the mushrooms are coated and set aside to marinate for a few minutes.
Once the oven has preheated, place the strips of tofu on a baking sheet lined with foil and sprayed with non stick spray, in a single layer. Sprinkle with the salt and pepper. Bake at 450 for 15-20 minutes until the tofu is brown and crispy.
While the tofu is baking, heat the olive oil in a cast iron or non stick skillet. Add the mushrooms and cook on each side for a few minutes until they are brown and crisp on each side. Take off heat and set aside.
Now, make the ranch, by whisking all the ranch ingredients together in a small mixing bowl. Taste and adjust seasonings. Set aside.
Once the tofu is done, let cool for a few minutes so it is cool enough to handle. Then lay out a wrap, spread the whole thing with the ranch dressing, then add a few leaves of lettuce, then the tofu and then the mushrooms.
Fold in the sides, then roll together. Cut and eat now, or leave whole and save for lunches for the week in the fridge. Repeat as many times as you want, to make as many wraps as you want. Enjoy!