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Miso Tofu Wrap with Winter Squash and Furikake Recipe

A delicious vegan recipe for Miso Tofu Wrap with Roasted Winter Squash, Baked Miso Tofu, Asian Slaw, Avocado, Furikake and flavorful Miso Dressing.

4.5 from 138 votes
50 mins
Total Time
4
wraps
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Miso Tofu Wrap with Winter Squash and Furikake

How to Make the Best Miso Tofu Wrap with Winter Squash and Furikake

This Miso Tofu Wrap with Winter Squash and Furikake is a flavor-packed vegan meal that brings together the best of Japanese-inspired ingredients. The combination of savory miso-glazed tofu, sweet caramelized winter squash, creamy avocado, and crunchy Asian slaw creates a satisfying wrap that’s both nutritious and absolutely delicious.

The star of this recipe is the homemade miso dressing, which does double duty—it glazes the tofu and squash as they roast to golden perfection, and it also dresses the refreshing cabbage slaw. The touch of wasabi in the slaw adds a subtle kick that elevates the whole dish.

Don’t skip the furikake on top! This Japanese rice seasoning adds an irresistible umami crunch that ties all the flavors together. Whether you’re looking for a hearty vegan lunch or a light dinner, these wraps are sure to become a new favorite in your meal rotation.

Miso Tofu Wrap with Winter Squash and Furikake

Miso Tofu Wrap with Winter Squash and Furikake

A delicious vegan recipe for Miso Tofu Wrap with Roasted Winter Squash, Baked Miso Tofu, Asian Slaw, Avocado, Furikake and flavorful Miso Dressing.

4.5 from 138 votes
CourseWraps
CuisineJapanese
Keywordmiso tofu wrap, tofu wrap, tofu wrap recipe, asian tofu wrap, vegan wrap
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings4 wraps
Calories349kcal
AuthorAlex Raeburn
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Ingredients

Miso Dressing

Tofu and Squash

Asian Slaw

Assembly

Instructions

Miso Dressing

  1. In a blender or with an immersion blender, whirl together soy sauce, toasted sesame oil, miso, ginger, rice vinegar, 2/3 of the chopped green onions, and honey (or sugar or maple syrup) until smooth. A few small bumps are okay.
  2. Set aside 1/4 cup of sauce in a medium bowl for the slaw dressing.

Tofu and Squash

  1. Preheat oven to 425°F.
  2. Cut tofu into one-inch-long strips and blot on a towel to remove excess moisture.
  3. Cut squash into one-inch strips and lay in a single layer on a baking tray along with the tofu strips.
  4. Brush or spoon miso dressing generously over the tofu and squash.
  5. Bake for 30 minutes until golden and caramelized.

Asian Slaw

  1. Combine the reserved 1/4 cup dressing with mayo and 1/4 teaspoon or more of wasabi paste.
  2. Toss sliced cabbage, reserved scallions, cilantro, and bean sprouts (if using) with the dressing.

Assembly

  1. Warm the wrap if needed to make it pliable.
  2. Spread dressing on the bottom of the wrap.
  3. Layer with roasted squash, miso tofu, avocado slices, and Asian slaw.
  4. Top with lots of furikake and wrap tightly. Serve immediately.

Notes

  • For the winter squash, delicata, red kuri, or butternut all work well. Delicata has edible skin which makes prep easier.
  • The miso dressing can be made ahead and stored in the refrigerator for up to 1 week.
  • For extra protein, double the tofu amount.
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