Smoky Chipotle Tofu & Quinoa Crunch Wraps

Ingredients

Smoky tofu

• 700 g extra-firm tofu, drained
• 1 tbsp (14 g) olive oil
• 1 tsp (2 g) smoked paprika
• ½ tsp (1 g) ground chipotle chili
• ½ tsp (1.5 g) garlic powder
• ½ tsp fine salt

Wraps and fillings

• ⅓ cup (57 g) dry quinoa, rinsed
• ⅔ cup (160 mL) water
• ½ cup (85 g) cooked black beans, drained and rinsed
• 4 extra-large (12-inch) whole-wheat tortillas, about 80 g each
• 1½ cups (100 g) finely shredded cabbage
• 1 small avocado (100 g flesh), sliced
• ½ cup (115 g) plain nonfat Greek yogurt
• 2 tbsp (30 g) lime juice
• 2 tbsp (8 g) chopped cilantro

Estimated nutrition per serving

670 calories · 45 g protein · 65 g carbs · 30 g fat

Approximate values calculated from generic ingredient weights and divided by the stated servings. Includes every listed topping, sauce, and cooking oil; brands, drained weights, and substitutions change the results. 4 large wraps.

Equipment

Saucepan with lid, nonstick skillet, clean towel

Allergens and ingredient notes: Soy, wheat, milk. Nutrition assumes extra-firm tofu at approximately 17 g protein per 100 g; tofu and tortilla labels can differ substantially. Use plant yogurt for a dairy-free variation and recalculate nutrition.

Step by step

1. Wrap tofu in a clean towel, place on a plate, and weigh lightly for 15 minutes to remove moisture. Meanwhile bring quinoa and water to a boil, cover, reduce to low, and simmer 15 minutes. Rest off heat, covered, for 5 minutes and fluff.
2. Cut pressed tofu into ½-inch batons. Toss gently with paprika, chipotle, garlic powder, and salt. Heat oil in a large nonstick skillet over medium-high. Sear tofu in one layer for 10–14 minutes total, turning until several sides are golden. Work in batches if needed and divide the listed oil between batches.
3. Warm the drained beans with the cooked quinoa in a saucepan over low heat until steaming. Stir yogurt and lime juice together. Warm tortillas briefly in a dry skillet so they fold without tearing.
4. Divide yogurt sauce among tortillas, leaving a 2-inch border. Add one quarter each of quinoa-beans, tofu, cabbage, avocado, and cilantro. Fold the sides inward and roll tightly into 4 burrito-style wraps.
5. Wipe out the tofu skillet. Toast wraps seam-side down over medium-low heat for 2–3 minutes, then turn and toast 1–2 minutes more. Cut in half to reveal the layers. Serve one whole wrap per person.

The Devotti twist: Crisp tofu edges and raw cabbage create two kinds of crunch inside a warm toasted wrap.

Make ahead and storage

Refrigerate tofu, quinoa, beans, and sauce separately within 2 hours for up to 3 days. Assemble with fresh cabbage and avocado at serving. Reheat cooked fillings to 165°F (74°C); assembled wraps soften in storage.