Grounded Chow

Curry Tofu Salad Wrap

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Your regular lunch wrap just got an upgrade. Tangy, sweet and fresh curry tofu salad hits all the right spots, and only gets better as it sits in the fridge waiting for lunch time.

Baked tofu, creamy curry dressing, shredded carrots, cilantro and green onion combine for this tasty curry tofu salad, wrapped up in a tortilla with spinach, red onion, and some extra carrots! The makeover your chicken salad has been waiting for.

I know I am the odd man out here, but I don’t love grapes/raisins/nuts or anything of the like in my “chicken” salads. If you do, go for it! Jazz it up with any fun toppings you desire. For something a little lighter, eat this salad straight up or on a salad. I love spice, so I add sriracha to kick up the heat! 

I know I say it all the time, but this recipe is seriously easy! The hardest part is finding the patience to let your tofu cool and let the flavors meld in the fridge. I love to make salads like this ahead of time (when I can remember), especially days where I know I will be in a time crunch and want to be able to grab something healthy from the fridge!

When you try this recipe, let me know by commenting below, or tagging me in your photo on Instagram, @namasteandchow!

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Curry Tofu Salad Wraps

Your chicken salad just got the makeover it’s been waiting for! Baked tofu in a creamy, tangy dressing with shredded carrots, green onions, and cilantro.
Course Main Course
Cuisine Asian, Vegan
Keyword curry, healthy, lunch, tofu salad, vegan, wraps
Servings 4

Ingredients

  • 1 block of tofu, pressed and cubed
  • 1/4 cup mayo I use Follow Your Heart Vegenaise
  • 1/2 Tbs curry powder
  • 1 Tbs lime juice
  • 1/2 tsp onion powder
  • 1/2 tsp agave or honey
  • salt and pepper
  • 1 Tbs cilantro, chopped
  • 1 carrot, shredded
  • 1 green onion, chopped

For wrap assembly

  • 1/4 red onion, thinly sliced
  • 1-2 cups baby spinach
  • 4 tortillas

Instructions

  • Preheat oven to 375 degrees. Lightly grease a baking sheet.
  • Bake tofu for 35 minutes, flipping halfway through.
  • To make the dressing, combine mayo, curry powder, lime juice, onion powder, agave or honey, salt and pepper.
  • Once tofu has cooled, toss in a bowl with dressing, cilantro, green onion, and 1/4 cup carrots (reserve rest for wraps). Place in fridge and let chill for 30 minutes.
  • To assemble wraps, lay out flour tortillas and pile high with tofu, red onion, extra carrots, and spinach. Roll and enjoy!