Air Fryer Recipe
Crispy Veggie Tofu Wrap
A crisp, colourful veggie tofu wrap that’s simple to put together and works brilliantly in the air fryer.
Ingredients
- 200g firm tofu, drained and pressed
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 whole wheat wraps or tortillas
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach leaves
- 1 ripe avocado, sliced
- 1/2 cup hummus
- 1/4 cup roasted sunflower seeds
- Salt to taste
Method
- Cut the firm tofu into strips.
- In a medium bowl, stir together the soy sauce, olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Add the tofu strips to the marinade and leave them to sit for about 15 minutes.
- Preheat the air fryer to 180°C (356°F).
- Place the marinated tofu strips in a single layer in the air fryer basket.
- Cook for 12-15 minutes, shaking the basket halfway through, until crisp and golden brown.
- Lay out the whole wheat wraps and spread hummus over each one.
- Add the baby spinach leaves, red bell pepper slices, avocado slices, and air-fried tofu strips.
- Scatter the roasted sunflower seeds over the top.
- Roll each wrap, tucking in the sides, then cut in half diagonally.
- Serve straight away while the tofu is still warm and crispy.
Why this works in an air fryer
Pressed tofu crisps because removing water lets hot air dry the surface faster than steam can soften it; soy sauce adds browning sugars and salts, while a small amount of oil conducts heat across the paprika-garlic coating. The wrap stays flexible because the wet hummus and vegetables are added after air frying.
Equipment notes
Timings assume a 4-5 litre basket air fryer with tofu in one loose layer; in a single-drawer model cook in two batches if strips touch, while dual-zone drawers usually need the tofu split evenly and may take 1-2 minutes longer because each drawer has less airflow around the food.
Common pitfalls
- Tofu looks pale and leathery at 12 minutes: it was still too wet or cut too thick; press it longer, pat the strips dry, and cut to roughly 1.5cm thickness before cooking.
- Edges are dark but centres are soft: the strips are overcrowded or overlapping; separate them into a single layer and shake more firmly halfway through so new surfaces face the airflow.
- Paprika tastes bitter or dusty: the seasoning is scorching on exposed corners; reduce to 170°C for the final few minutes or add the smoked paprika after mixing the oil and soy so it is fully coated.
- Wrap tears when rolling: it is cold or overfilled with wet ingredients; warm the tortilla briefly and keep avocado and hummus slightly away from the edges before tucking the sides in.
Variations & substitutions
- Use extra-firm tofu instead of firm tofu; it needs less pressing and usually crisps a minute or two faster because it releases less water.
- Swap hummus for tahini yoghurt or vegan garlic mayo; the wrap will be looser, so use slightly less sauce to stop the tortilla going soggy.
- Replace red pepper with thin courgette ribbons or carrot matchsticks; courgette adds more moisture, so keep it raw and well patted dry before assembling.
- Use smoked tofu for a stronger savoury flavour; reduce the soy sauce slightly if it is already seasoned, as it can become too salty after air frying.
Storage & reheating
Store components separately for up to 2 days, then reheat the tofu in the air fryer at 180°C for 3-4 minutes before assembling so the wrap does not turn soggy.
Nutrition
Calories: 250
