Vegan Curried Tofu Wraps

These Vegan Curried Tofu Wraps come together in about 15 minutes, and they’re great for a protein-packed lunch! The curry powder adds amazing flavor, and the super-firm tofu has a great texture. The curry tofu salad can be made ahead of time for easy lunches all week long.

I’ve been making a lot of wraps and sandwiches so far this summer, and I have a feeling this Vegan Curried Tofu Wrap is going to stay on rotation! I look for any excuse to add yellow curry powder to my food and the flavor goes so well in these fresh, plant-based wraps. They’re easy to make and perfect for lunch or dinner.

Why You’ll Love These Curried Tofu Wraps!

• Great for lunch – I love this recipe because you can make the curry tofu salad ahead of time and then assemble your wrap each morning before leaving the house. These can also be made into sandwiches.
• Easy to make – This curried tofu salad can be prepared in about 15 minutes, and you don’t even need to turn on the oven. Throw it in a tortilla with some veggies and have an easy lunch.
• Full of flavor – Yellow curry powder is one of my favorite ingredients because it adds so much flavor to everything it’s added to. It’s a warm and cozy spice that goes well with creamy ingredients like mayo.

Curried Tofu Wrap Recipe Ingredients

• Tofu – These days, I pretty much always use Trader Joe’s Super Firm, Extra Protein Tofu. It has an amazing texture for the recipes I use it in, and you only need to pat it dry—no pressing needed. If you can’t find that, just try to press as much liquid out of your extra firm tofu as possible.
• Mayo + Dijon – I like to use vegan mayo, but any kind can be used. You could also add in some plain Greek yogurt if you prefer.
• Spices – I usually use the McCormick brand of yellow curry powder because it has a great flavor without being very spicy. Just use your favorite kind.  I also like to add some cumin and garlic powder.
• Grapes – Grapes add sweetness and a nice pop! Dried cranberries or cherries can also be used. If you don’t like sweet and savory together, feel free to leave them out.
• Celery – Celery is crunchy and fresh and always goes well with a salad like this.
• Onion – I like to use red onion but white or yellow will also work. Green onions can be added as well.
• Walnuts – Toasted walnuts, pecans, or almonds add a nice crunch to this curried tofu salad. Nuts can be omitted if needed.
• Parsley – I always like to add fresh herbs to my recipes, and parsley goes great in this one. Any kind of fresh herb will work, though.
• Tortillas – I used burrito-sized flour tortillas as my wraps, but any kind of wrap will work.  You could also stuff the filling into a pita or make a sandwich with it.
• Extras – I like adding a few lettuce leaves or a handful of spring mix to these wraps, but it’s totally optional. You could also add fresh tomato slices.

How To Make Easy Curried Tofu Wraps

1. Add the mayo, dijon, curry powder, garlic powder, cumin, salt, pepper, and lemon juice to a large bowl. Mix the sauce until all ingredients are well combined.
2. Use your hands to crumble the block of tofu into small bite-sized pieces. Add the tofu to the bowl with the sauce. Mix until the tofu is completely coated, and then mix in the grapes, celery, onion, walnuts, and parsley.
3. I recommend warming your wrap for a few seconds in a pan or in the microwave so it’s easier to fold up. Place your wrap on a flat surface and add a few leaves of lettuce to the middle. Top with a couple of big spoonfuls of the curry tofu salad, and then carefully fold up your wrap. 
4. I like to fold the sides in and then fold the wrap up as tightly as possible. You can also sear, seam-side down, in a hot pan for a few minutes to fully secure your wrap. Cut the wrap in half and enjoy!

Recipe Frequently Asked Questions

• Make these wraps vegan by using a vegan mayo substitute.
• Make this recipe gluten-free by using a gluten-free wrap, pita, or sandwich bread.
• How many servings does this recipe make? This recipe makes about 4 good-sized wraps. I also like to bulk mine up with extra lettuce or other veggies.
• Can these wraps be made ahead of time? They can, but I recommend making just the curried tofu salad ahead of time and then preparing your wrap close to eating time. Wraps tend to get soggy if made too far in advance, but a few hours should be fine.
• How long does leftover tofu salad last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.

Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.

Looking For More Vegan Wrap Recipes?

Curried Chickpea Salad Wraps

Black Bean Wraps with Chipotle Tahini Sauce

Chickpea Caesar Salad Wraps

Roasted Sweet Potato Hummus Wraps with Honey Mustard

Buffalo Chickpea Wraps

Vegan Curried Tofu Wraps

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• Author: She Likes Food
• Total Time: 15 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

These Vegan Curried Tofu Wraps come together in just about 15 minutes, and they’re great for a protein packed lunch! The curry powder adds so much amazing flavor and super firm tofu has great texture. The curry tofu salad can be made ahead of time for easy lunches all week long.

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Ingredients

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• 1/2 cup mayonnaise, I like to use vegan mayo
• 1 teaspoon dijon mustard
• 2 teaspoons yellow curry powder, start with 1 1/2 teaspoons if you prefer
• 1/2 teaspoon ground cumin
• 1/2 teaspoon granulated garlic
• 2 teaspoons fresh lemon juice, or more if you like
• 1 (16 oz) package super firm tofu*
• 1/2 cups sliced seedless grapes, green or red
• 1/2 cup diced celery
• 1/3 cup diced red onion
• 1/3 cup toasted walnuts
• 1/4 cup chopped fresh parsley
• 4 large wraps
• Lettuce, if desired
• Salt and black pepper, to taste

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Instructions

1. To a large size bowl, add the mayo, dijon, curry powder, garlic powder, cumin, salt, pepper and lemon juice.  Mix sauce until all ingredients are mixed well together.
2. Use your hands to crumble up the block of tofu, into small bite sized pieces and add the tofu to the bowl with the sauce.  Mix until tofu is completely coated and then mix in the grapes, celery, onion, walnuts and parsley.
3. I reccomend warming your wrap for a few seconds in a pan or in the microwave so it’s easier to fold up.  Place your wrap on a flat surface and add a few leaves of lettuce to the middle of the wrap.  Top with a couple of big spoonfuls of the curry tofu salad and then carefully fold up your wrap.
4. I like to fold the sides in and then fold the wrap up as tightly as I can.  You can also sear, seam side down, in a hot pan for a few minutes to fully secure your wrap.  Cut wrap in half and enjoy!

Notes

*I like to use super firm, high protein tofu that I get at Trader Joe’s or Sprouts.  I find that it has the best texture and usually doesn’t even need any pressing.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Lunch, Vegan
• Method: No Cook
• Cuisine: American