These vegan Thanksgiving wraps are based on a sandwich that my friend Ally made years ago. It was so good that I am still thinking about it, almost a decade later!
Many falls ago, a group of friends headed up to the mountains of north Georgia to pick apples. It was about a two hour drive, and our plan was to picnic at the orchard before heading back. We all made dishes to pass, and Ally created these epic sandwiches that combined all of the best Thanksgiving flavors between two slices of bread. They were magic, guys. Seriously.
When Ben at EZ Tofu Press and I were brainstorming some holiday tofu recipes for his sponsorship, these sandwiches sprang immediately to mind. Ally used sliced Tofurkey, and I thought that some rich baked tofu would work really well as a substitute. It did!
This is a great EZ Tofu Press recipe, because it definitely requires that you press your tofu before marinating. You want to get that extra water out, so the tofu can soak up as much of the marinade’s flavors as possible.
If you’ve never used a press to get the liquid out of your tofu, I definitely recommend trying it! It’s so much more precise than squeezing by hand or doing makeshift weights. You end up with a nice, even block of pressed tofu, and it works faster than other pressing methods. Here’s the press in action:
Instead of sandwiches, I decided to roll the tofu and trimmings up in a pretty spinach wrap. If you prefer another sort of bread, go for it!
I also worked this recipe to be as simple as possible while still incorporating as many Thanksgiving flavors as I could. It’s still a semi-elaborate sandwich to make, but the recipe includes a few shortcuts – like store-bought cranberry sauce and a super simple, no-cook miso gravy – to help make it easier for you.
You can also sort of riff on this recipe to make a Dagwood of a post-Thanksgiving lunch. Gather the leftovers from your fridge, pile them onto bread or into a wrap, and enjoy! Leftover mashed potatoes or green bean casserole work well in place of the stuffing, for example.
Vegan Thanksgiving Wraps
Yield: 4 vegan Thanksgiving wraps
- 1 block extra firm tofu, cut into 16 fingers
- 1 cube no-chicken broth (or 1 tablespoon no-chicken broth paste, or 2 cups no-chicken broth reduced to 3/4 cup on the stovetop)
- 3/4 cup hot water
- 1/4 cup vegan cream cheese of your choice
- 1/4 cup whole cranberry sauce (Not the jelly kind – you want those chunky berries!), plus extra, if you want
- 1 cup of vegan herbed stuffing (I used Arrowhead Mills, prepared with mushroom broth instead of water. Use your favorite – you can even make it from scratch, if you prefer!)
- 3 tablespoons miso paste (Any sort is fine.)
- 1/2 cup warm water
- 2 tablespoons olive oil
- 2 tablespoons shallot, minced
- 2 cloves of garlic, minced
- 1/2 cup nutritional yeast
- 4 large spinach wraps
- To make the tofu fingers: In a shallow dish, whisk together the first batch of warm water with your broth cube or paste, until the cube dissolves completely. You may need to use a fork to break up the broth cube to help it dissolve.
- Toss this concentrated broth with your tofu fingers, coating them really well and set them aside to marinate for at least 30 minutes. You can start marinating your tofu as early as the evening before you’re making these sandwiches, if you like
- Preheat the oven to 425F.
- When the oven is ready, arrange your tofu fingers on a greased baking sheet, and brush them with some of the leftover marinade. Bake for 20 minutes, flip, and bake for 15 minutes more.
- While your tofu marinates and cooks, you can make the stuffing (follow the package directions), the cranberry spread, and the gravy.
- To make the cranberry spread: Use a fork to fold together the cream cheese and 1/4 cup of cranberry sauce until they’re well combined. Stick that in the fridge until you’re ready to assemble your sandwiches.
- To make the no-cook miso gravy: Whisk the miso paste in the water until it dissolves, and transfer to your blender or food processor. Add the olive oil, shallot, garlic, and nutritional yeast, and puree until smooth. You can add extra nutritional yeast, if you want a thicker gravy.
- To assemble the wraps: Spread the cream cheese on the inside of your spinach wrap, then arrange 4 pieces the tofu in the center. Pile on 1/4 cup of stuffing, drizzle 1-2 tablespoons of miso gravy, add extra cranberry sauce, if you like, and roll it up like a burrito.