These easy and tasty Vegan Grilled Veggie & Tofu Wraps are filled with charred vegetables, smoky tofu, and creamy hummus—an ideal make-ahead lunch or quick dinner.
As the seasons change, simple meals that travel well and keep their flavor are especially welcome. These Vegan Grilled Veggie & Tofu Wraps with Hummus are a great example: smoky, charred vegetables combined with marinated tofu and a smear of creamy hummus make a satisfying, balanced meal. They work equally well warm or cold, so they’re excellent for meal prep, packed lunches, or a quick weeknight dinner.
To keep this recipe fast and flexible, I prepare everything on a stovetop grill pan, but a regular skillet or an outdoor grill will do the job just as well. The technique is simple: press the tofu to remove excess moisture, slice and marinate it briefly so it picks up a smoky flavor, and char the veggies in batches so they retain some texture and don’t steam. A light sprinkle of garlic salt or a pinch of your favorite seasoning finishes the vegetables beautifully.
These wraps are adaptable — swap in different vegetables, use your preferred hummus flavor, or add greens and herbs to vary the texture and taste. I often prepare a double batch of the grilled vegetables and tofu so I can assemble lunches for a few days. They keep well in the refrigerator for a couple of days and are easy to reheat or enjoy straight from the fridge.
Whether you’re returning to basics on a busy weeknight or packing a make-ahead lunch for work or school, these vegan grilled veggie and tofu wraps deliver on flavor, nutrition, and convenience. I hope you enjoy making and sharing them as much as I do—happy cooking!
vegan grilled veggie & tofu wraps with hummus
Ingredients
- 1 red bell pepper
- 1 medium eggplant
- 8 oz baby bella mushrooms
- 1–2 teaspoons vegetable oil (for grilling)
- ½ cup hummus
- 4 spinach wraps
- 1 block extra-firm tofu
- for the marinade:
- 2 tablespoons vegetable oil
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Instructions
- First prepare the tofu. Slice the block in half crosswise so you have two thinner slabs. Wrap the tofu in paper towels and set a cutting board or another flat weight on top—books work fine—to press out excess moisture. Let it sit at least 10–15 minutes.
- After pressing, cut the tofu into 16 small, even strips. In a medium bowl, whisk together the 2 tablespoons vegetable oil, liquid smoke, garlic powder, onion powder, and salt to make the marinade. Toss the tofu strips in the marinade and allow them to soak while you prep the vegetables.
- Prepare the vegetables: wash and dry them, slice the eggplant into rounds, cut the bell pepper into strips, and slice the mushrooms thickly.
- Heat a grill pan or regular skillet over medium-high heat and add a little vegetable oil. Grill the vegetables in batches so they char instead of steaming—don’t crowd the pan. Cook until tender and nicely browned, then season lightly with garlic salt or your preferred seasoning.
- In the same pan, cook the marinated tofu until golden brown and crisp on several sides. Flip the strips often so they color evenly and cook through.
- To assemble, spread about 2 tablespoons of hummus on each spinach wrap. Top with a portion of the grilled vegetables and place four tofu strips on each wrap. Roll tightly and serve immediately, or wrap and store in the refrigerator for a make-ahead lunch.