🧀 Cheesy Corn Wraps with Smoky Tofu & Herbed Yogurt (Vegan & Baked)
These Cheesy Corn Wraps are the crispy, cheesy vegan comfort food you didn’t know you needed. A golden corn wrap baked with melty vegan cheese, stuffed with smoky tofu and slathered in a creamy herbed yogurt sauce. Made with whole foods and ready in under 30 minutes—this is the ultimate easy plant-based lunch or dinner.
✨ Why You’ll Love These Cheesy Corn Wraps
- ✅ 100% plant-based and gluten-free
- ✅ Crispy, melty, smoky, and creamy all in one bite
- ✅ High-protein from tofu
- ✅ Perfect for meal prep or quick weeknight meals
- ✅ Totally customizable
🔪 How to Make Cheesy Corn Wraps (4-Step Breakdown)
Mix corn with cheese, season, and spread onto a baking sheet. Bake until golden and crisp.
Marinate tofu in a smoky blend of spices and pan-fry until golden brown.
Stir together plant yogurt, vegan mayo, chopped herbs, and lemon juice.
Layer yogurt sauce, tofu, and salad veggies over the wrap, fold, slice, and serve warm!
🔥 Flavor Profile
This recipe balances multiple layers of texture and taste:
- Sweetness from the corn
- Umami & spice from the tofu marinade
- Creaminess & tang from the herbed yogurt
- Crunch from the baked wrap
- Freshness from herbs and lemon
It’s the perfect bite—every time.
🧠 Pro Tips for Success
✔️ Pat corn dry before baking to avoid sogginess
✔️ Cool wrap for 5–10 min after baking—it firms as it sits
✔️ Use parchment paper to lift and flip the wrap easily
✔️ Don’t skip the oil if using vegan cheese—it helps it crisp
🔄 Variations to Try for your Cheesy Corn Wraps
🌮 Mini Tacos: Bake smaller corn-cheese circles and use as taco shells
🌱 No-Tofu Option: Swap in chickpeas, mushrooms, or lentils
🧄 Garlic Lover’s Version: Add crushed garlic to the yogurt sauce
🧀 Double Cheese It: Sprinkle extra cheese on top before folding and pan-grill the wrap
🌶 Make It Spicy: Add jalapeños or hot sauce inside
📦 Meal Prep & Storage for Cheesy Corn Wraps
- Wraps: Store baked wraps in a sealed container in the fridge for up to 3 days
- Tofu: Can be made ahead and kept refrigerated up to 4 days
- Yogurt Sauce: Best fresh, but lasts 2–3 days refrigerated
- Reheating: Warm the wrap in a skillet to re-crisp before serving
🧑🍳 Serving Suggestions for your Cheesy Corn Wraps
- With a side of spiced sweet potato fries
- Drizzled with extra yogurt or hot sauce
- Chopped into pinwheels for a party platter
- Served with fresh cucumber ribbons or pickled onions
- Cut into wedges and dipped into guacamole
📋 FAQs – Cheesy Corn Wraps
Yes! Just thaw, drain, and pat dry before using.
Use chickpeas or jackfruit in place of tofu and a soy-free yogurt alternative.
Not ideal once assembled, but baked corn wraps can be frozen individually and reheated in the oven.
A meltable vegan cheese like Violife, Daiya, or homemade cashew cheese works great. For non-vegan eaters, any cheese with good meltability works too.
Yes! Shape the corn wrap and air fry at 180°C / 350°F until crisp and golden (check around 15–18 min).
📣 Final Thoughts: The Wrap That Has It All
These Cheesy Corn Wraps are more than just a meal—they’re a satisfying, full-flavored experience. With crispy textures, warm spices, and a creamy drizzle to tie it all together, they’re impossibly delicious and 100% plant-based.
Perfect for:
- 🥗 Healthy weeknight meals
- 🧺 Portable lunches
- 🥙 Feeding flexitarian friends
- 🌎 Exploring global vegan flavors
Healthy eating made delicious — explore what’s cooking at Dr. Vegan!
Cheesy Corn Wraps
Equipment
- Non-stick frying pan or skillet
- Spatula or tongs
- Medium mixing bowls (x2)
- Cheese grater (if not pre-grated)
- Knife & chopping board
- Small blender or whisk (for sauce)
- Paper towels (for drying corn)
Ingredients
For Corn Wraps:
- 400 g corn (drained and patted very dry)
- 150 g grated vegan cheese or regular—divided
- Salt & pepper, to taste
- 4 tbsp olive oil (divided)
For Tofu Filling:
- 1 block firm tofu (pressed and thinly sliced or shredded)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 3 tbsp olive oil
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp ground cinnamon (optional but lovely)
- 1 tsp smoked paprika
- 1/2 tsp chili powder (adjust to taste)
- 1 tbsp dried oregano
For Herbed Yogurt Sauce:
- 1 cup plain plant-based yogurt (or dairy)
- 1 tbsp vegan (or regular) mayonnaise1
- 1/4 cup finely chopped fresh parsley (or cilantro)
- Juice of ½ lemon (≈ 1 Tbsp)
- Salt & pepper, to taste
To Serve (optional):
- A handful of salad leaves, sliced cucumber or tomato, etc.
Instructions
- Bake the Corn Wraps– Heat oven to 180 °C / 350 °F and line a baking sheet with parchment.– Pile the drained corn on the sheet, add half the cheese plus salt & pepper, then spread and press it into a circle.– Sprinkle on the remaining cheese. Drizzle 1 Tbsp olive oil if you’re using vegan cheese (it helps it crisp); skip the oil for regular cheese.– Bake about 30 min, turning once, until the edges are deep-gold; some vegan cheeses may need a few extra minutes. Slide the parchment onto a rack and cool 5–10 min so the wrap firms up.
- Marinate & Cook the Smoky Tofu– While the wrap bakes, whisk together soy sauce, 2 Tbsp olive oil, pepper, garlic powder, cinnamon, paprika, chili powder, oregano and 1 tsp salt in a shallow bowl. -Add the tofu strips, turning to coat. Marinate for 5–10 minutes.– Heat the remaining 1 Tbsp olive oil in a non-stick skillet over medium heat. Fry the tofu in a single layer for 3–4 minutes per side until golden and crisp on the edges. Set aside.
- Prepare the Herbed Yogurt Sauce– In a small bowl, stir together the yogurt, mayonnaise, parsley and lemon juice. Season with salt and pepper to taste. The sauce should be tangy and slightly salty.
- Assemble the Wraps– Gently peel the corn wrap from the parchment and place it cheese-side down on a board. (If you baked one large circle and want smaller wraps, cut it into halves or thirds now.)– Spoon a generous layer of yogurt sauce on one side.– Arrange the tofu over the sauce, then add salad leaves or other veggies if using. Drizzle with a little extra sauce. -Fold the wrap, slice in half and serve immediately while the wrap is still crisp.