Cheesy Corn Wraps
These cheesy corn wraps are the ultimate cozy, savory vegan meal! Filled with golden shredded tofu, melty vegan cheese, sweet corn, and topped with a zesty herbed yogurt sauce, they’re the perfect combination of comfort and freshness. Ideal for lunch, dinner, or meal prep, these wraps are both satisfying and nutritious.
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.