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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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
