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!

Servings: 2 to 4
Preparation time: 10 minutes
Cooking time: 15 minutes

See the recipe

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!