Pickle and Curry Tofu Wraps
I love making these tofu wraps for when I’m in a hurry at lunch, because they’re super nourishing and satisfying to eat!!!
However, I have to say that what makes this delicious recipe is the mix of curry and pickle flavours!
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- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Servings: 2 to 4
Ingredients
Curried Tofu
- 2 tablespoons (30 ml) vegetable oil
- 1 400 g block firm tofu, drained and crumbled
- 2 teaspoons (10 ml) curry powder
- 2 teaspoons (10 mL) maple syrup
- 1 garlic clove, chopped
- 3/4 teaspoon (3.75 mL) salt
- Pepper, to taste
Spicy Mayo
- 1/3 cup (80 ml) mayonnaise
- 1/2 teaspoon (2.5 ml) curry powder
- 1 tablespoon (15 ml) white wine vinegar
- 2 teaspoons (10 ml) pickle juice
- 1 teaspoon (5 ml) maple syrup or honey
- 2 teaspoons (10 ml) sriracha hot sauce
- 1/4 teaspoon (1.25 mL) salt
Wraps
- 4 medium wraps
- 2 to 4 pickles, thinly sliced lengthwise
- 2 green onions, thinly sliced
- 1 1/2 cups (375 ml) spinach
- Vegetable oil for cooking
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Preparation
Curried Tofu
- In a non-stick skillet, heat the oil over medium-high heat and toast the tofu with the curry, garlic, salt and pepper for 5 minutes, stirring a few times. Reserve.
Spicy Mayo
- In a small bowl, combine all the ingredients for the spicy mayonnaise.
Wraps
- Garnish the center of the tortillas with spicy mayonnaise, a few slices of pickle, green onions, tofu mixture and spinach. Fold the ends of the tortillas towards the center and roll up firmly.
- In a non-stick pan, heat vegetable oil over medium-high heat and place wraps folded side down, toasting for 2-3 minutes on each side. Cut the wraps in half and serve with a few extra pickles!
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