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    You are here: Home / Sandwiches / Curried Tofu Salad Wraps

    LAST UPDATED: June 3, 2019 • FIRST PUBLISHED: June 3, 2019

    Curried Tofu Salad Wraps

    Jump to Recipe Print Recipe
    Curried Tofu Salad Wraps

    Crunchy veggies, chunks of hearty tofu and sweet raisins are mixed in zesty curry mayo dressing and stuffed into tortillas to make these scrumptious wraps! Perfect for lunch or an easy dinner.

    Curried Tofu Salad Wrap Cut in Half on a Plate with Drinking Glass in the Background

    Occasionally I develop a recipe that leaves me kicking myself for not trying it sooner. This is one of those recipes!

    I keep a running list of recipes to create and I've had some type of curried tofu wrap on that list forever. It sounded good, but not like the most exciting thing ever. I guess that's why it took me so long.

    Hand Holding Two Halves of a Curried Tofu Salad Wrap over a Plate

    Guys, these are one of my new favorites. If I knew I'd love them this much I'd have made them years ago. The dish is definitely better than the sum of its parts. The ingredients come together deliciously, and as an added bonus, it's just about one of the easiest things ever to throw together.

    Cook Your Tofu...or Not

    The version of these wraps that you see in my photos and videos is made with tofu that's pan-fried using this method. The pan-frying is totally optional! It's an extra step that takes about 10 minutes and adds some flavor and texture.

    Having said that, when I'm lazy or in a hurry, I do not cook the tofu. Uncooked tofu right out of the package is totally safe to eat and it works just fine in this dish. Feel free to dice it up and toss it right into your salad.

    If you do want to pan-fry yours, just dice it up and cook it in a skillet with some oil. It'll take about 10 minutes and a couple of flips before you get some browning on multiple sides.

    Side By Side Photos Showing Two Stages of Tofu Cooking in a Skillet

    Let it cool for a few minutes before proceeding with the recipe.

    How to Make Curried Tofu Salad

    Start by mixing up your dressing. You'll need some vegan mayo, curry powder, lemon juice and zest.

    Next, add some scallions, diced carrots and onions for crunch, and raisins for a touch of sweetness.

    Tofu goes in last. Stir everything until well coated with the dressing.

    Collage Showing Steps for Making Curried Tofu Salad Wraps: Mix Dressing, Add Veggies, Stir, and Add Tofu

    Taste-test, season with salt and pepper, and adjust any other seasonings to your liking.

    Curried Tofu Salad in a Glass Bowl with Spoon

    FAQ & Tips for Making Curried Tofu Salad Wraps

    • Can I make these wraps gluten-free? Sure! Just use your favorite gluten-free tortillas. You can also use greens such as large lettuce leaves or collard greens.
    • Where can I get vegan mayo? Check your supermarket near the regular mayo, or in the natural foods section. Look for brands like Just Mayo or Vegenaise.
    • Curried tofu salad will keep in a sealed container in the fridge for about 3 days once mixed.
    • Not into wraps? The salad is also great stuffed into sandwiches or served over greens.
    • Want to lighten up your wraps? Skip pan-frying the tofu (so you won't need oil), use less mayo, and smaller tortillas (8-inch tortillas will be a tight squeeze, but it can be done!).
    • Every brand of curry powder tastes a bit different. Try a few different brands and find one that you like! I like Trader Joe's brand for these wraps.
    • For a little kick, add some hot sauce or a pinch of cayenne pepper.

    Curried Tofu Salad Wrap on a Plate with Lemon Wedges

    Watch my video to see just how easy it is to whip up a batch of these wraps!

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Curried Tofu Salad Wrap Cut in Half on a Plate with Drinking Glass in the Background
    5 from 2 votes
    Print

    Curried Tofu Salad Wraps

    Crunchy veggies, chunks of hearty tofu and sweet raisins are mixed in zesty curry mayo dressing and stuffed into tortillas to make these scrumptious wraps! Perfect for lunch or an easy dinner.

    Course Sandwich
    Cuisine American
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 4
    Calories 546 kcal
    Author Alissa Saenz

    Ingredients

    • 1 tablespoon canola oil, or high heat oil of choice (optional — only use this if you pan-fry your tofu)
    • 1 (14 ounce/400 gram) package extra firm tofu, drained and pressed
    • ½ cup vegan mayo
    • 2 tablespoons lemon juice
    • 1 teaspoon lemon zest
    • 1-2 teaspoons curry powder, to taste (I use 2)
    • 1 medium celery stalk, diced (about ⅓ cup)
    • 1 medium carrot, diced (about ⅓ cup)
    • 2 scallions, chopped (about ⅓ cup)
    • ¼ cup raisins
    • Salt and pepper to taste
    • 4 large (burrito size) flour tortillas
    • 2 cups baby spinach
    US Customary - Metric

    Instructions

    Optional: Cook the Tofu

    1. Coat the bottom of a medium skillet with oil and place it over medium heat.

    2. Give the oil a minute to heat up. Once it begins to shimmer, add the tofu in an even layer.

    3. Cook the tofu for about 10 minutes, flipping once or twice, until browned on multiple sides.

    4. Remove the skillet from the heat and transfer the tofu to a plate. Let it cool for a few minutes.

    To Make The Curried Tofu Salad

    1. Stir the mayo, lemon juice, zest, and curry powder together in a large mixing bowl.

    2. Stir in the celery, carrots, scallions and raisins.

    3. Add the tofu. Stir well until the ingredients are evenly distributed.

    4. Taste-test and season with salt and pepper to taste. Adjust any seasonings to your liking.

    To Assemble the Wraps

    1. Arrange a strip of baby spinach leaves near the center of a tortilla. Top with about a quarter of the tofu salad.

    2. Fold the side of the tortilla closest to you over the fillings, tuck in the sides, then roll the wrap away from you.

    3. Repeat until all of the tortillas and fillings are used.

    4. Serve.

    Nutrition Facts
    Curried Tofu Salad Wraps
    Amount Per Serving (1 wrap)
    Calories 546 Calories from Fat 302
    % Daily Value*
    Fat 33.5g52%
    Saturated Fat 5.2g26%
    Sodium 706mg29%
    Potassium 416mg12%
    Carbohydrates 46.4g15%
    Fiber 3.6g14%
    Sugar 7.3g8%
    Protein 14.3g29%
    Calcium 380mg38%
    Iron 4.3mg24%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Mimi says

      December 15, 2019 at 5:08 pm

      5 stars
      Family visited this weekend. I looked for meals that I can prepare in advance and serve on-the-spot because I never know if they want to go out to eat, or eat at a later time, or just want to snack. To add to the complexity, they follow a keto diet, which I am unfamiliar with.
      One night I served your Caribbean bean soup/stew with collard greens. They loved it! (I make this a lot because it is so delicious and so EASY.)
      Last night I made this curried tofu salad and served it with a large platter of romaine leaves, cucumber slices and avocado. The keto-folks made lettuce wraps while my husband and I had traditional wraps. Delicious! Everyone had second helpings, or maybe thirds, so it was easy to clean up empty bowls and platters. Smile.
      Thank you Alissa for these great recipes.

      Reply
      • Alissa Saenz says

        December 15, 2019 at 5:54 pm

        That's awesome! I'd probably be totally lost if I had to cook for folks on a keto diet. I'm so glad this worked for your family, and so glad it and the soup were hits! Thanks Mimi!

        Reply
    2. Dori T. says

      January 24, 2020 at 1:37 pm

      I made the curried tofu wraps for lunch today but instead of tortillas, I used some fresh rolls from a nearby bakery. This was an absolutely delicious recipe and I will definitely be making this again. Even my husband, who is notorious for not liking any flavor besides salt, pepper and garlic liked it. :-) Thanks so much for posting!

      Reply
    3. kj says

      January 30, 2020 at 6:59 am

      I have made a similar recipe for years for a restaurant with the addition of roasted cashews. So delicious!

      Reply
    4. Gloria Graves Veradt says

      July 05, 2021 at 8:56 pm

      5 stars
      Am going to try this yummy recipe...but without adding toxic canola oil, using coconut, olive or avocado oil own mayo u one of the aforementioned oil choices is much healthier, way easy, and no excuse for not preparing yourself if you cook period 🙃

      Reply

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