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.
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.
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.
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.
Taste-test, season with salt and pepper, and adjust any other seasonings to your liking.
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.
Watch my video to see just how easy it is to whip up a batch of these wraps!
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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.
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
- 1/2 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 1/3 cup)
- 1 medium carrot, diced (about 1/3 cup)
- 2 scallions, chopped (about 1/3 cup)
- 1/4 cup raisins
- Salt and pepper to taste
- 4 large (burrito size) flour tortillas
- 2 cups baby spinach
Instructions
Optional: Cook the Tofu
Coat the bottom of a medium skillet with oil and place it over medium heat.
Give the oil a minute to heat up. Once it begins to shimmer, add the tofu in an even layer.
Cook the tofu for about 10 minutes, flipping once or twice, until browned on multiple sides.
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
Stir the mayo, lemon juice, zest, and curry powder together in a large mixing bowl.
Stir in the celery, carrots, scallions and raisins.
Add the tofu. Stir well until the ingredients are evenly distributed.
Taste-test and season with salt and pepper to taste. Adjust any seasonings to your liking.
To Assemble the Wraps
Arrange a strip of baby spinach leaves near the center of a tortilla. Top with about a quarter of the tofu salad.
Fold the side of the tortilla closest to you over the fillings, tuck in the sides, then roll the wrap away from you.
Repeat until all of the tortillas and fillings are used.
Serve.
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.
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!
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!
I have made a similar recipe for years for a restaurant with the addition of roasted cashews. So delicious!