Flour tortillas filled with easy gochujang shredded tofu and chickpeas for the perfect lunchtime wraps that are packed with flavour.
I do love a lunch wrap and I like to treat my husband to something rather special for lunch on my days off work.
This time it's these spicy gochujang tofu and chickpea wraps.
And I have to tell you that tofu sandwich filler is lush.
- 🌶 What is gochujang?
- 🌶 How hot is Gochujang?
- 🌶 Where can you buy Gochujang?
- 🍚 Shredded tofu
- 💭 Which tofu is best for shredded tofu?
- 📋 What you need to make gochujang tofu & chickpea wrap
- ⭐ Reader's comments
- 🍅 Variations
- 💭 Why these spicy Korean tofu wraps are so good
- 🥪 More serving suggestions
- 🌡️ Storing gochujang tofu sandwich filler
- 👩🏻🍳 More tofu recipes
- 👩🏻🍳 More delicious vegan wraps
- ⭐ Save your favourite recipes for free!
- 👩🏻🍳 How to make Easy Gochujang Shredded Tofu & Chickpea Lunch Wraps
- 📖 Recipe
🌶 What is gochujang?
Gochujang paste has to be one of my favourite spice pastes.
It's sweet and tangy and has a bit (or a lot if you buy a hot one) of a kick!
This cheeky wee number is all the rage in Korea and I can see why.
A fermented chilli paste made from sticky, glutinous rice, fermented soybeans, barley malt powder and salt.
It's the sticky rice that adds sweetness to this banging red Korean chilli paste.
It's gorgeous stuff! You must try it.
I also make crispy cubes of tofu coated in this delicious gochujang sauce to serve with veg and noodles or rice.
🌶 How hot is Gochujang?
This popular Korean spice paste comes in different levels of heat.
It's all spicy, but you have to be brave to try the hot stuff.
It would blow your head off if you're not used to hot spices or are nervous about really spicy food.
I like to stick to a milder medium blend, but you may prefer a more spicy gochujang sauce.
🌶 Where can you buy Gochujang?
Until recently you could only buy gochujang in Asian supermarkets, Asian markets or online.
However, as its popularity has grown, it's starting to appear on the shelves of supermarkets too.
It comes in a variety of heat and sizes.
The first time I bought it, I only bought a small tub, but we got through it so quickly I realised my error and started buying it in bigger quantities.
Bigger tubs of gochujang are usually better value price-wise too.
🍚 Shredded tofu
There are so many ways to prepare and cook tofu, but for these lunch wraps, I shredded the tofu.
The secret is to grate a block of tofu (pressed firm tofu) with the coarse side of your box grater.
Then toss it with spices, seasoning and a little oil.
To roast it, spread it in an even layer on a sheet pan or baking sheet.
It dries out as it bakes, so you have a crispy tofu shred, that's chewy.
It's the best texture!
But, that's not all.
Once it's baked you coat it in the gloriously sweet and spicy sauce.
It's a thing of beauty and very, very tasty.
💭 Which tofu is best for shredded tofu?
First off, you need a firm tofu or an extra-firm tofu.
Firm tofu needs to be pressed before you can shred it.
Either with a tofu press or by wrapping it in kitchen paper, a clean kitchen towel (tea towel) and placing weights on top.
Heavy cookbooks topped with cans of chopped tomatoes (or another heavy object) work well.
Extra firm tofu is pre-pressed and only needs to be dabbed with kitchen paper to remove any excess liquid and it's ready to use.
It won't have much excess water.
DO NOT TRY THIS WITH SILKEN TOFU!
Silken tofu is a creamy tofu used for sauces and desserts.
📋 What you need to make gochujang tofu & chickpea wrap
Here are the simple ingredients you need to make this spicy tofu recipe.
Ingredients for the wrap filling
- Firm or extra firm tofu - you will have to press firm tofu
- Chickpeas - I used canned, but you can soak and cook dried chickpeas
- Red pepper - bell peppers (orange or yellow pepper would also work)
- Olive oil - or you could use sesame oil
- Dried oregano
- Chilli flakes - or red pepper flakes
- Salt & black pepper
- Tomato puree - tomato paste
- Maple syrup - or agave syrup (but you will need less)
- Soy sauce
Ingredients for making the wrap
- Flour tortilla wraps
- Vegan mayo
- Salad leaves
- Cucumber slices
See the printable recipe card below (under the step-by-step photos) for the full ingredient list, method, notes and nutritional information.
⭐ Reader's comments
I'm often lucky enough to have permission to share reader's comments and photos.
Here are a few tweaks you can make to this gochujang chickpeas and tofu wrap.
- Grill - grill or toast (broil) the wrap until the outside is crisp
- Lettuce - use large lettuce leaves for wraps instead of tortillas and skip the mayo and cucumber (a vegan lettuce wrap is lighter and so good)
- Hummus - spread the tortilla wraps with hummus instead of mayo (I know some people are not a fan of mayo)
- Tomato - add tomato slices to the wraps
- Beets - add chopped cooked beets (or pickled beetroot) to the tofu and chickpea filling
💭 Why these spicy Korean tofu wraps are so good
Just in case you aren't yet persuaded to try the wraps I make with this gochujang tofu recipe, here's why I love them.
- The texture of the tofu is chewy and gorgeous
- Flavour is amazing
- It's full of protein - so it will leave you fuller for longer
- It's a healthy option for lunch or a light dinner
- Such a versatile filling - see below for more serving ideas
🥪 More serving suggestions
As I said, this chickpea tofu wrap filling is very versatile.
Here are some more ways to serve it.
- Sandwiches - use the wrap filling in sandwiches with vegan cream cheese and salad leaves
- Quesadillas - add the filling to quesadillas with grated vegan cheddar
- Tofu lettuce wraps - wrap the gochujang chickpeas and tofu filling in large salad leaves instead of flour tortilla wraps (iceberg lettuce works well for lettuce wraps)
- Baked potato filling - while the filling is warm, pile it on a jacket potato and top with grated vegan cheddar and a dollop of vegan sour cream (vegan creme fraiche or Greek yoghurt would work well too)
- Toastie - in a toastie with vegan cheddar and thinly sliced red onion
🌡️ Storing gochujang tofu sandwich filler
Once made, the sandwich or wrap filler can be stored in an airtight container in the fridge for 3-4 days.
You can freeze it too, but the texture of the tofu can become a bit rubbery.
👩🏻🍳 More tofu recipes
Looking for more easy but delicious tofu recipes? Try these:
👩🏻🍳 More delicious vegan wraps
Here are a few more delicious wraps for you to try next:
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👩🏻🍳 How to make Easy Gochujang Shredded Tofu & Chickpea Lunch Wraps
These step-by-step photos will show you how to make the most amazing tofu lunch wraps.
- Preheat your oven.
- Mix the shredded tofu with the spices, oil and a pinch of salt and pepper.
- Spread out the coated tofu in a single layer and pop it in the oven to roast.
- In another sheet pan or baking tray, spread out the seasoned (and lightly coated with oil) chickpeas and red pepper.
- Bake in the oven at the same time as the tofu (I put it on the shelf below)
- Once the tofu, chickpeas and peppers are cooked, spoon them into a large bowl (mixing bowl) and mix well.
- In a small bowl (or you can just add all the ingredients to the mixing bowl) make up the sauce, then add it to your tofu mixture and stir until well coated.
- Time to make the wraps.
- Spread each large flour tortilla (this recipe makes enough for 4 well-filled lunch wraps) with vegan mayo, right up to the edges.
- Add salad leaves to the middle of the wrap.
- Top the salad leaves with slices of cucumber.
- Then add a generous portion of the tofu mixture.
- Fold the sides in slightly, then the bottom of the tortilla (nearest you over the filling and sides, you can use the top of the tortilla to pull the filling back in towards you, if it's spilling out, then keep rolling and tucking in.
- Cut in half (I wrapped in parchment paper first) and serve.
I hope you try this gochujang tofu recipe and enjoy it as much as we do.
It's great for meal prep (see the serving suggestions above), so make it ahead and store it in the fridge for a quick lunch.
Easy Gochujang Shredded Tofu & Chickpea Lunch Wraps
Shredded tofu ingredients
- 2 teaspoons olive oil
- 450 g extra firm tofu (16 oz) coarsely grated, firm tofu will need pressed first)
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon chilli flakes
- 1 pinch salt and black pepper
- 1 teaspoon olive oil
- 240 g chickpeas (400g/14oz tin of chickpeas, drained)
- 1 red pepper (stalk & seeds removed, then thinly sliced)
- 1 pinch salt and black pepper
- 2 tablespoons gochujang paste (I use medium, but you can use hot)
- 2 tablespoons tomato puree
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
- 4 large flour tortillas
- 3 tablespoons vegan mayo
- ¼ cucumber (sliced)
- 45 g salad leaves (or a handful for each wrap)
- Preheat your oven to 220c / 200 c fan / 425f / gas mark 7.
- Mix the shredded (grated) tofu with the paprika, oregano, chilli flakes, salt & pepper 2 teaspoons of olive oil.
- Spread out the coated tofu in a single layer on a sheet pan or baking tray and pop it in the oven to roast for 20 minutes.
- In a bowl toss the chickpeas and red pepper in 1 teaspoon of olive oil and season with salt and pepper and spread out on another sheet pan or tray (I like to line this one) in a single layer and also roast for 20 minutes.
- Mix the gochujang sauce ingredients in a bowl and set aside.
- Once the tofu, chickpeas and red pepper are roasted, spoon them into a bowl, mix well, then coat in the gochujang sauce (there will be enough filling for 4 generously filled wraps).
- Now to make the wraps. Spread each large flour tortilla (this recipe makes enough for 4 well-filled lunch wraps) with vegan mayo, right up to the edges.
- Add a handful of salad leaves to the middle of the wrap.
- Top the salad leaves with slices of cucumber, then add a generous portion of the tofu mixture.
- Fold the sides in slightly, then the bottom of the tortilla (nearest you) over the filling and tucked in sides, you can then use the top of the tortilla to pull the filling back in towards you, if it's spilling out, then keep rolling and tucking in.
- Cut in half (I wrapped in baking paper first) and serve.
- Extra firm tofu can be used right away, but firm tofu must be pressed first to remove excess liquid (in a press or wrap in kitchen paper, then a clean tea towel and top with heavy cook books and tins of beans for half an hour).
- Use medium or hot gochujang depending on how spicy you love food. The medium has a kick.
- You can store this filling in the fridge in an airtight container for 3-4 days.
- You can freeze, but it can make the tofu a bit rubbery.