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A grilled tofu and zucchini wrap sliced in half stacked on a blue plate with a napkin and sauce on the side, on top of a wooden board.

Oven Grilled Tofu and Zucchini Wrap

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5 from 1 review

This super healthy, Oven Grilled Tofu and Zucchini Wrap is just what you need to kickstart your healthy goals! Sliced tofu and zucchini are oven-grilled, then enveloped in a soft, lavash flatbread layered with creamy avocado slices and a punchy, herbaceous chimichurri sauce. So delicious!

  • Total Time: 25 min
  • Yield: 2 Wraps 1x


  • 2 medium zucchinis
  • 14 ounces extra-firm tofu, drained, dried, and pressed
  • 1 large avocado
  • 2 tablespoons olive oil
  • 1/2 teaspoon Kosher salt
  • 2 lavash flatbreads (or large whole wheat tortillas)
  • 4 tablespoons chimichurri


  1. Preheat oven to 400° F. Line a grill pan with foil or parchment paper.
  2. Trim the ends off of the zucchini. Slice lengthwise into ½-inch pieces.
  3. Slice the tofu into ½-inch pieces.
  4. Place the tofu and zucchini onto the grill pan, and drizzle both sides with olive oil and a sprinkle of salt.
  5. Bake for 10-12 minutes, flipping the slices over halfway through cooking.
  6. Finish under the broiler for 2-3 minutes to continue browning.
  7. Slice the avocado in half and remove the pit. Scoop out with a spoon and slice lengthwise.
  8. Place a piece of parchment paper on a flat surface. Lay out one lavash flatbread on top of the parchment. Place half of the tofu slices in the middle of the bread. Drizzle 2 tablespoons of chimichurri on top of the tofu.
  9. Add half the zucchini slices over the tofu. Top with half the avocado. Roll it up in the parchment paper and slice in half.
  10. Repeat steps for the second wrap. Serve warm or at room temperature.


  • Make sure to drain and press the tofu by wrapping the tofu block with towels, or paper towels, to remove the moisture prior to grilling. Try using a tofu press to make extracting the liquid much easier.
  • Instead of oven-grilling, you can always cook the tofu and zucchini in an air fryer, or in a frying pan.
  • Instead of chimichurri, try my homemade Cilantro Mint Basil Sauce. It's a punchy, herby sauce that packs incredible flavor, and would pair so well with the tofu and zucchini. Also, another great dressing for this wrap is a green goddess dressing.

Watch a short video of this recipe!

  • Author: Asian Inspired Eats
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Category: Lunch
  • Method: Oven
  • Cuisine: Asian Fusion
  • Diet: Vegetarian


  • Serving Size:
  • Calories: 335
  • Sugar: 0.5 g
  • Sodium: 431.3 mg
  • Fat: 20.3 g
  • Carbohydrates: 26.1 g
  • Protein: 13 g
  • Cholesterol: 0 mg