Tofu Pastrami Wrap Servings: 4 to 6 depending on size Prep Time 15 active minutes     Cook Time 30 minutes                     Tweet	Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
This is an easy way to make tofu taste great. If you don't like tofu, try this recipe and it will change your mind! Instructional images follow the recipe.

Ingredients:

Ingredients:

• 1 14 ounce block Super firm or extra firm tofu
• 3 Tablespoons Pastrami Rub - Here is the link for the rub - Pastrami Rub Recipe
• 1 Tablespoon Liquid Smoke
• 1 Tablespoon Worcestershire Sauce (Vegan)
• 1/4 cup Tomato Juice
• 1/4 cup Tamari or Soy Sauce (Substitute Coconut Aminos)
• 4 to 6 Whole wheat flour tortillas

Garnishes:

• 2 Large Tomatoes (sliced)
• 2 cups Shredded Romaine lettuce
• 1/4 cup Thinly sliced red onion (or more to taste)
• 4 Tablespoons Yellow mustard (to taste, or other condiments of choice)

Special Equipment:

No special equipment is required.

 

Preparation Method:

Slice, season, and marinate the tofu:

If you are using super-firm tofu, you can pat it dry with a paper towel and slice it into 1/4-inch strips. If you are using extra-firm tofu, I suggest you slice it first and then pat the slices dry with kitchen towels (see the images below).

Sprinkle the pastrami rub on both sides of the tofu slices. (see the pastrami the rub recipe link above)

Use a small bowl to mix the marinade. Add the liquid smoke, Worcestershire sauce, tomato juice, and tamari or soy sauce, and stir to combine to make the marinade.

Place the tofu into a container that allows the tofu to be a single layer thick. I used an 8-inch x 12-inch glass baking dish. Evenly pour the marinade over the tofu. Let the tofu marinate for 1 hour on the counter, or cover and refrigerate for up to 24 hours.

Cook the tofu pastrami:

Preheat the oven to 400° F.

Remove the tofu from the marinade and place the slices in a single layer on a parchment-lined sheet pan.

Bake the tofu for 25 to 30 minutes, or until the top begins to dry out and you see the tofu beginning to brown.

Note: You can flip the tofu halfway through the cooking if desired, but I like the crust on top and a moist bottom for better texture contrast.

Making the wrap:

Drizzle as much yellow mustard as you would like on a whole wheat tortilla. Add slices of the tofu pastrami and top with shredded lettuce, sliced tomatoes, and sliced red onions. Roll into a wrap and enjoy.

Note: You can use whatever condiments you prefer, such as vegan mayonnaise, vegan cheese, or even ketchup or barbeque sauce if you prefer. The image shows the wrap served with air-fried sweet potato fries and a side of ketchup.

Tofu Prep:

Slice tofu into 1/4 inch strips

Place sliced tofu on kitchen towels.

Place kitchen towels on top of the tofu and press to remove moisture.

Season and marinate tofu:

Sprinkle the pastrami rub on each side of the tofu slices

Place the tofu in a container and add the marinade ingredients. Let marinate on the counter for 1 hour, or covered and refrigerated for up to 24 hours.

Cook tofu:

Remove the tofu from the marinade and place in a single layer on a parchment lined sheet pan.

Cook the tofu in a 400 degree Fahrenheit oven for 30 minutes.

Make Sandwich:

Place slices of tofu in a warm whole wheat tortilla and garnish with sliced red onions, tomatoes, lettuce, and mustard (or your choice of condiments). Serve with sweet potato fries or you choice of vegetables.

Enjoy!