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.
- 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
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Coat the bottom of a medium skillet with oil and place it over medium heat.
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Give the oil a minute to heat up. Once it begins to shimmer, add the tofu in an even layer.
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Cook the tofu for about 10 minutes, flipping once or twice, until browned on multiple sides.
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Remove the skillet from the heat and transfer the tofu to a plate. Let it cool for a few minutes.
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Stir the mayo, lemon juice, zest, and curry powder together in a large mixing bowl.
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Stir in the celery, carrots, scallions and raisins.
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Add the tofu. Stir well until the ingredients are evenly distributed.
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Taste-test and season with salt and pepper to taste. Adjust any seasonings to your liking.
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Arrange a strip of baby spinach leaves near the center of a tortilla. Top with about a quarter of the tofu salad.
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Fold the side of the tortilla closest to you over the fillings, tuck in the sides, then roll the wrap away from you.
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Repeat until all of the tortillas and fillings are used.
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Serve.