Oven Grilled Tofu Wrap with Zucchini and Avocado

Two tofu wraps in lavish bread and wrapped in parchment paper on a wooden cutting board with parsley and chimichurri sauce in the background.

Oven Grilled Tofu Wrap with Zucchini and Avocado

Course: dinner

Cuisine: American

Diet: Vegan

Keyword: grilled tofu wrap

Prep Time: 10

Cook Time: 17

tofu pressing: 30

Total Time: 57

Servings:

Calories: 400kcal

Author: Cindy Rainey

New grilled tofu wrap recipe hot off the presses! This recipe for oven-grilled tofu and zucchini combines sliced avocado and a flavorful herby sauce like chimichurri, vegan green goddess, or creamy basil dressing for an extra-crispy flavorful wrap you will enjoy for lunch or dinner. Roasted on a sheet pan or grilling pan, tofu steaks, drizzled in olive oil and sprinkled with sea salt, emerge from the oven lightly browned, crispy on the outside, and tender on the inside. Wrap it up in a tender flour tortilla or lavish bread for a delicious vegan sandwich wrap.

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Equipment

tofu press

Ingredients

14 ounces firm tofu drained and pressed
2 medium zucchini
1 large avocado
2 Tablespoons olive oil
½ teaspoon salt
2 pieces lavash bread or extra large wheat tortillas
4 Tablespoons chimichurri see notes

Instructions

Preheat the oven to 400° F. Line a grilling pan or baking sheet with foil for easy cleanup.
Drain and press the tofu for about 30 minutes in a tofu press.
Slice the tofu into ½ slices. See the photo in blog the post to see how to slice.
Trim the ends off the zucchini. Slice lengthwise into ½” slices. Set aside.
Lay out tofu and zucchini on the grilling pan or baking sheet. Drizzle both sides of every slice with olive oil and sprinkle with salt.
Bake for 17 minutes, flipping the slices over once during cooking.
If you want to brown the zucchini and tofu then finish under the broiler for the last 3-4 minutes of cooking.
Slice the avocado in half and then in ¼” – ½” slices lengthwise. Scoop out with a spoon.
Lay out 1 lavash bread. Place half the grilled tofu slices in the middle. Drizzle on 2 tablespoons of chimichurri.
Place half the zucchini slices over the tofu. Top with half the avocado. Roll up and serve. Repeat with the other lavish bread and remaining ingredients.
Best served immediately and warm, but perfectly tasty the next day. Just store the zucchini and tofu covered in the fridge overnight separately from the wraps. Slice the avocado right before serving.

Notes

You can use any type of highly flavorful herby sauce. I recommend homemade chimichurri sauce with green onions, vegan green goddess dressing with avocado, or vegan pesto.

The serving size is one-half a large lavish bread wrap or a large burrito-sized tortilla. You will be using two (large) pieces. Place three pieces of tofu and three pieces of zucchini on each. Then cut each in half for a total of four servings. BUT, if you use taco-sized tortillas, you can get six servings. Place one piece of tofu and one piece of zucchini on one of six flour taco-sized tortillas. These are actually a little bit easier to eat in my opinion.

Nutrition