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.
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!