# 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 finely shredded red cabbage
08 - 1 cup finely shredded green cabbage
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)
20 - 2 cups lightly crushed tortilla chips
21 - ½ cup vegan sour cream or plain plant-based yogurt
22 - ½ avocado, sliced (optional)
# How to Make It:
01 - Heat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss tofu strips with cornstarch until coated. Heat vegetable oil in a non-stick skillet over medium-high heat and fry tofu for 2-3 minutes per side until golden and crisp.
03 - Combine fried tofu with sweet chili sauce, soy sauce, and sesame oil. Spread onto the prepared baking sheet and bake for 10 minutes to caramelize.
04 - In a large bowl, mix red cabbage, green cabbage, grated carrot, pomegranate seeds, dried cranberries, pumpkin seeds, and parsley.
05 - Whisk vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper together. Pour over the slaw and toss evenly.
06 - Heat tortillas in a dry skillet or microwave until pliable.
07 - Spread 2 tbsp vegan sour cream in the center of each tortilla. Layer holiday slaw, sweet chili tofu, crushed tortilla chips, and avocado slices if using. Fold sides in and roll tightly, tucking in the ends.
08 - Place wraps seam-side down in a skillet over medium heat. Toast for 2-3 minutes per side until golden and crispy.
09 - Slice wraps in half and serve immediately.
