# Components:
→ 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 red cabbage, finely shredded
08 - 1 cup green cabbage, finely shredded
09 - 1 medium carrot, grated
10 - ½ cup pomegranate seeds
11 - 2 tbsp dried cranberries
12 - 2 tbsp toasted pumpkin seeds
13 - 2 tbsp fresh parsley, chopped
→ 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 tortilla chips, lightly crushed
21 - ½ cup vegan sour cream or plain plant-based yogurt
22 - ½ avocado, sliced (optional)
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss tofu strips with cornstarch until evenly coated. 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 - Transfer tofu to a bowl and toss with sweet chili sauce, soy sauce, and sesame oil until well coated. Spread evenly on the prepared baking sheet and bake for 10 minutes to caramelize.
04 - Combine red and green cabbage, grated carrot, pomegranate seeds, dried cranberries, toasted pumpkin seeds, and chopped parsley in a large bowl.
05 - Whisk together vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour over the slaw and toss until evenly coated.
06 - Heat tortillas in a dry skillet or microwave until pliable.
07 - Spread 2 tablespoons of vegan sour cream in the center of each tortilla. Layer with holiday slaw, sweet chili tofu, crushed tortilla chips, and avocado slices if desired. Fold sides inward and roll tightly, tucking in the ends.
08 - Place wraps seam-side down in a skillet over medium heat and toast for 2 to 3 minutes per side until golden and crispy.
09 - Slice wraps in half and serve immediately.
