It’s that time of year where recipes with anything “Caesar” are king on social media. This is especially true when it comes to wraps. Most renditions involve making the salad then chopping with a protein before wrapping and cutting in half. These versions are great, but when I saw Iram Mansoor’s version, I was truly inspired. With an open face at the top, you can layer in dressing as you work your way down. She also toasts the seam of her wrap to lock everything in, almost like a kebab-style wrap.
I knew I had to make a vegan version, and of course, tofu is the ultimate vehicle for our protein. Some people find pan frying to be a little bit intimidating, but with just about a 1/4 to 1/2 inch of oil in the bottom of a pan on steady medium heat, pan frying can be incredibly easy and produce that delicious crispy crust, perfect for complementing the softness of the wrap and buttery texture of the lettuce.
And you can’t forget the chips! I see so many people making Caesar wraps without adding some form of potato chip. It’s perfect in a wrap that is mostly meaty, chewy, and saucy. And like the dressing, you can add more chips as you work your way down. The crunch is just so satisfying. I specifically recommend kettle-cooked salt and vinegar potato chips.
Vegan Caesar dressing is so easy to make. The key is that you are replacing anchovies,
so whatever replacement you use should have an umami quality. Nutritional yeast is a great in this respect, but for me, white miso paste is the key that unlocks that savory flavor you’re looking for.
I decided to go with a spinach wrap because I love the green color, and I enjoy the flavor of the wrap with all the other ingredients. If you can’t find a spinach wrap, a plain white flour tortilla works great.
Ok, let’s get cooking
FULL RECIPE
Crispy Tofu Caesar Wrap 🌯 (makes 2-4 wraps)
