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Honey soy tofu wraps (v, gf, lf)

Super easy and super delicious.

Serves 4.

Vegan, easily gluten free and low in fat.

Author: Bite-sized thoughts.

Original post (with pictures) here.


1 tbsp rice malt syrup, agave syrup or honey if not vegan

1 tbsp + 1 tbsp soy sauce

350g block firm tofu, sliced into thin long strips

1 brown onion, sliced

1 large red pepper, sliced

2 medium carrots, sliced

1-2 cups spinach or other greens

1-2 cups broccoli florets, optional

Wraps, to serve (or rice or noodles)


1. Whisk together the rice malt syrup or equivalent and 1 tbsp soy sauce. 

2. Heat a large non-stick pan over medium-high heat and drizzle over the syrup-soy mixture. Add the tofu strips. Cook over medium-high heat until the tofu is browned, a few minutes. Flip and repeat. When the tofu is golden on all sides and starting to turn crispy, transfer it to a plate while you cook the vegetables.

3. Reduce your pan heat to medium and add the remaining soy sauce. Add the onion, carrot and pepper and stir fry for 5 to 10 minutes. Add the broccoli (if using) and cook for a further few minutes. Reduce heat to low and add the tofu back into the pan along with the spinach leaves. Allow to heat through, around 5 minutes.

4, Serve in wraps or with side of choice.