# What You Need:
→ 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 diameter
20 - 2 cups tortilla chips, lightly crushed
21 - ½ cup vegan sour cream or plain plant-based yogurt
22 - ½ avocado, sliced (optional)
# How to Make It:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Coat tofu strips evenly with cornstarch. Heat vegetable oil in a non-stick skillet over medium-high heat and fry tofu until golden and crisp, about 2–3 minutes per side.
03 - Toss fried tofu in sweet chili sauce, soy sauce, and sesame oil until fully coated. Spread tofu on the prepared baking sheet and bake for 10 minutes to caramelize.
04 - Combine red cabbage, green cabbage, grated carrot, pomegranate seeds, dried cranberries, toasted pumpkin seeds, and chopped parsley in a large bowl.
05 - Whisk vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a separate bowl. Pour over slaw mixture and toss evenly to coat.
06 - Heat tortillas in a dry skillet or microwave until flexible for wrapping.
07 - Spread 2 tbsp vegan sour cream in the center of each tortilla. Layer with holiday slaw, sweet chili tofu, crushed tortilla chips, and optional avocado slices. Fold sides and roll tightly, tucking ends inward.
08 - Place wraps seam-side down in a skillet over medium heat. Cook 2–3 minutes per side until golden and crisp.
09 - Slice wraps in half and serve immediately.
