Coconut Curry Salad Wrap #coconut #curry #salad #wrap #tofu #cleaneating #diet #eat #healthy #food #vegan #vegetarian #baked #recipes #veggie #dairyfree #plantbased #glutenfree #eatclean #sugarfree #recipe #makeahead #oilfree #fok #mcdougall #wfpbno #wfpb #sprouts #summer #sacklunch #lunch

Our Coconut Curry Salad Wrap begins with slightly crisp and ever so savory baked tofu. And then once the tofu cooks, you coat it in oil-free curried mayo. After that, you fold in naturally sweet raisins, toasted flakes of coconut and crunchy walnuts. Next, place the curried tofu salad into a lovely wrap. Then, top it off with a generous helping of fresh sprouts and mixed greens. We promise you; you’ve never had curried tofu at its finest until you experience Coconut Curry Salad Wrap!

As mentioned above, we enjoy ours in our favorite gluten-free wraps. Or, we pile it between two pieces of our favorite hearty bread to make a sandwich. But get ready for some new thinking as you eat this simple curry salad dish. You may secretly hope that nobody else will like it as much as you so that you can have more. Did we just put that in writing? Yes, we did!

Let’s talk a minute about where the idea for our recipe originated. You might want to pop some popcorn because this is a bit of a tale.

It was just over five years ago, almost five and a half years now, actually, that we, as a family, decided to stop eating meat. For the most part, we were a house divided for a while as two members of the family continued to eat dairy while two preferred dairy-free. Thankfully, we eventually met in a place of mutual understanding. One of those compromises, a huge one actually, was that dairy would not be a part of our dinnertime menus. Out went the cheese that use to top practically everything. Immediately, we all felt a whole lot better, so that decision stuck rather quickly.

Eventually, after time for adjustments, the other meeting place was that the shopping budget would not accommodate egg or dairy purchases. In other words, if you want to go out to eat with friends and have cheese fries on your dime, that was to be your call. Mostly though, everyone, from day one, agreed that we ultimately wanted to get away from consuming animal products for our wellness, the welfare of animals and the betterment of the environment. And as mentioned above, as we all felt better physically almost immediately after no longer consuming dairy during dinner, so progress on the vegan train was not hard. Almost entirely, our family of four is now vegan and mostly gluten-free. And of course, all of the recipes shared here reflect that veggie-forward, oil-free, and gluten-free lifestyle decision.

Coconut Curry Salad Wrap #coconut #curry #salad #wrap #tofu #cleaneating #diet #eat #healthy #food #vegan #vegetarian #baked #recipes #veggie #dairyfree #plantbased #glutenfree #eatclean #sugarfree #recipe #makeahead #oilfree #fok #mcdougall #wfpbno #wfpb #sprouts #summer #sacklunch #lunch #basil

So now back to the origin of this fabulous recipe for Coconut Curry Salad Wrap.

The first time we ever had a combination of flavors like this was at Ethos Vegan Kitchen in Winter Park, Florida. Ethos was the first vegan restaurant we ever visited. It’s funny to think back and remember how foreign it felt as we read the menu. That’s how we ended up trying their coconut curry wrap on that first-ever visit. We weren’t sure about what to order and asked the waitress what she would recommend for a brand new vegan to try. She suggested either their hippie or coconut curry wrap. So we each made our picks and lived happily ever after.

Coconut Curry Salad Wrap #coconut #curry #salad #wrap #tofu #cleaneating #diet #eat #healthy #food #vegan #vegetarian #baked #recipes #veggie #dairyfree #plantbased #glutenfree #eatclean #sugarfree #recipe #makeahead #oilfree #fok #mcdougall #wfpbno #wfpb #sprouts #summer #sacklunch #lunch #basil

Seriously, since that first vegan dining experience, it’s as if an entire world of flavor has opened up. We never seem to run out of new spices, seasonings, vegetables, and fruits to experience. Much to the surprise of many, including our own family quite honestly, there’s no shortage of menu options when living a plant-based vegan lifestyle. You’d almost think that this is how it suppose to be. Yep, we just swam out to the deep end of that even deeper subject, and we like it! Small talk is so boring.

So back to our recipe for our version of Coconut Curry Salad Wrap that was inspired by our first ever vegan meal while dining at Ethos Vegan Kitchen!

Coconut Curry Salad Wrap #coconut #curry #salad #wrap #tofu #cleaneating #diet #eat #healthy #food #vegan #vegetarian #baked #recipes #veggie #dairyfree #plantbased #glutenfree #eatclean #sugarfree #recipe #makeahead #oilfree #fok #mcdougall #wfpbno #wfpb #sprouts #summer #sacklunch #lunch
Mike’s adding some sprouts… he’s the one who got us hooked on sprouting!
Coconut Curry Salad Wrap #coconut #curry #salad #wrap #tofu #cleaneating #diet #eat #healthy #food #vegan #vegetarian #baked #recipes #veggie #dairyfree #plantbased #glutenfree #eatclean #sugarfree #recipe #makeahead #oilfree #fok #mcdougall #wfpbno #wfpb #sprouts #summer #sacklunch #lunch

How Does Coconut Curry Salad Wrap, TASTE?
• Well, to begin with, it’s a curry, so it has some warm flavors thanks to the lovely blend of spices in the curry powder.
• It’s a bit earthy, too, thanks again to those lovely spices that make curry, well, curry!
• The basil is what the spices call for in terms of just the right amount of fresh, herby, balance. (Oh, how we love thee, dear basil!)
• There’s a gentle hint of sweetness every now and again, thanks to the raisins.
• And since the mayo we suggest is our homemade oil-free mayo, this curry dish is exceptionally creamy without being too heavy.

Well, this recipe is about as easy as it gets. However, you will need to slice and bake a block of tofu. Some of you may have never opened a package of tofu. And that’s okay!

You may have never sliced into a protein without worrying about nasty things like meat juices contaminating your work surface and all of that other horrific stuff.

So this new way of cooking might prove challenging in that way. We hope you can read our attempt at a bit of fun-loving sarcasm here.

Coconut Curry Salad Wrap #coconut #curry #salad #wrap #tofu #cleaneating #diet #eat #healthy #food #vegan #vegetarian #baked #recipes #veggie #dairyfree #plantbased #glutenfree #eatclean #sugarfree #recipe #makeahead #oilfree #fok #mcdougall #wfpbno #wfpb #sprouts #summer #sacklunch #lunch

Seriously, is it HARD to Make a Batch of Coconut Curry Salad Wrap?

We’ll play fair and address your tofu package opening fears with a nod and give this recipe a big fat “three” on a scale of 1-10 when it comes to difficulty. It’s so easy to make this delicious dish it’s ridiculous. And once you get past buying, opening, and using that first package of tofu, you’re good to go. From here on out the wonderful world of plant-based eating will be your footstool!

We don’t mean to make fun. That fear of tofu is something with which we are quite familiar! That’s how we felt when we first went vegan. We’re laughing with you, not at you! Try this recipe soon, and soon you’ll be smiling too.

Pin this recipe and help us share it with the world. You can even share it with your favorite social media groups like our new Facebook Group.

Make a batch and have friends over for a casual, delicious, vegan meal. It’s a perfect dish to use to pack as a healthy sack lunch and when you do, share some with a coworker.

We bet that you get the message we’re hoping to convey, living plant-based vegan is an even bigger pleasure when you share it – try it and see!

Happy Eating!

Coconut Curry Salad Wrap #coconut #curry #salad #wrap #tofu #cleaneating #diet #eat #healthy #food #vegan #vegetarian #baked #recipes #veggie #dairyfree #plantbased #glutenfree #eatclean #sugarfree #recipe #makeahead #oilfree #fok #mcdougall #wfpbno #wfpb #sprouts #summer #sacklunch #lunch
Coconut Curry Salad Wrap #coconut #curry #salad #wrap #tofu #cleaneating #diet #eat #healthy #food #vegan #vegetarian #baked #recipes #veggie #dairyfree #plantbased #glutenfree #eatclean #sugarfree #recipe #makeahead #oilfree #fok #mcdougall #wfpbno #wfpb #sprouts #summer #sacklunch

Coconut Curry Salad Wrap

  • 15
    Prep:
  • 25
    Cook Time:
  • Yield: 8 Servings

Coconut Curry Salad Wrap with Tofu is the kind of dish that will warm your heart and your taste buds in all of the right ways. You will adore the simple blend-it-up curried mayonnaise. Once you try it, you’ll end up wanting to slather it on everything. Hint: It’s rather yummy on potatoes!

Make a big batch of this salad and invite friends over for a make-your-own wrap kind of casual meal. Not only will your guests thank you and owe you one, but they’ll also be asking for your recipe and thinking quite highly of your cooking skills, too!  Little will they know that this curry was easy as pie!

This recipe provides about 10 servings of 4 ounces each.  It takes about 30 to 45 minutes to make, at the most, and it keeps well in the fridge for days, so it’s terrific to make ahead and enjoy in sack lunches. 

Ingredients

  • about 2 lbs of super-firm non-GMO organic tofu - Using super-firm tofu means there's no need to press the tofu for this recipe.

  • 1/4 cup of Braggs Liquid Aminos or tamari sauce 

  • 1 cup of raisins - Hydrate the raisins if they seem super hard and dried out by soaking in a bit of water for a minute or so.

  • 1/4 cup of chopped onion - We used red onion, but any variety will do including Spring or green onions.

  • 1/4 cup or so of fresh chopped basil

  • 1 cup of walnuts

  • 1 cup of coconut flakes

  • one batch of our Oil-Free Cashew Mayonnaise or use a store-bought oil-free vegan mayonnaise - About 1 1/2 to 2 cups of mayo is more than enough. 

  • 3 tsp of curry powder - We use this organic brand of curry powder.

  • freshly ground black pepper to taste

  • an optional, additional, dash of Braggs Liquid Aminos or salt as needed

  • your favorite wraps or bread

  • fresh alfalfa sprouts, or another sprout

  • mixed spring greens or another lettuce or leafy green of choice

Instructions

  1. If you are using our unbelievably good tasting oil-free mayo as recommended for this recipe, go ahead and prepare it according to directions so that it's ready to go.

  2. Then, slice the two blocks of tofu into bite-size cubes and place in a large mixing bowl. Cover the tofu with about 1/4 cup of Braggs Liquid Aminos or tamari, gently tossing to distribute evenly. Let the marinated tofu sit as the oven preheats. If you like, you can choose to marinate the tofu hours ahead of time to shave a few minutes off of prep time and to allow the flavor to sink in even more.

  3. Once the tofu is cubed and marinating, preheat your oven to 450º F and prepare a baking sheet for oil-free baking by lining with parchment paper or a reusable silicone baking mat.

  4. After the oven has preheated, place the marinated tofu chunks in a single layer on the prepared baking sheet. Bake for 15 minutes, flip and bake for another 10 minutes or so.

  5. And as the tofu bakes, in the same large mixing bowl used to marinate the tofu, add the mayo, curry powder, freshly ground black pepper, and the extra dash of Braggs Aminos or salt and stir, tasting to adjust seasoning to preference. Once the mayo is seasoned as you like, add the raisins, onion, and fresh chopped basil and stir to combine.

  6. Optionally, but highly recommended, during the last couple of baking minutes for the tofu, slip the coconut and walnuts into the oven for quick toasting. We used two separate baking pans so that we could remove as ready. The coconut toasts rather quickly so observe. The walnuts toast in about 5 minutes or so or as soon as their incredible aroma releases.

  7. Once the tofu, nuts, and coconut have baked to your liking, add them to the large mixing bowl with the mayo and seasonings and stir to coat everything evenly. At this point, stir in the chopped fresh basil or wait and sprinkle it on before serving. Whatever you do though, don't skip the basil if possible. We adore the refreshing sort of balance in flavor that the basil provides.

  8. Serve this curry salad on your favorite bun, bread or roll into a wrap as we share here. Load on some fresh sprouts and lettuce of choice and get ready to fall head over heels in love.

    You can also enjoy this savory combo on its own, tossed into your favorite fresh greens or a stirred into a bowl of rice or quinoa. The ways to enjoy your homemade Coconut Curry Tofu Salad are limitless! We even enjoy the leftovers for breakfast.

Notes

  • We've happened upon a lucky find in that our local Publix grocery store has started offering super-firm tofu much like the variety sold at Trader Joe's. When we say super-firm we are referring to tofu that needs no pressing to relieve extra liquids. If you happen to have a variety that names itself extra firm, most of the time you will still need to press that type to release extra water for the best results.  When extra moisture is removed from tofu it absorbs flavors from marinades and such much more readily.  

  • To lighten this recipe up a bit and reduce fat and calories you can opt to use less mayo or sub half of the mayo with plain plant-based yogurt.  We often take that option and cut the mayo in half and use Kite Hill brand plain plant-based yogurt.

  • The nutritional info does not include the bread, wrap, rice or other grain that you might enjoy with this salad.

Nutrition

% DV

Calories Per Serving: 359
  • Total Fat 23 g 35 %
  • Saturated Fat 5.4 g 27 %
  • Cholesterol 0 mg 0 %
  • Sodium 557.1 mg 23 %
  • Carbohydrates 24.8 g 8 %
  • Fiber 2.4 g 10 %
  • Sugar 10.9 g ---
  • Protein 20 g 40 %
  • Vitamin A 1 %
  • Vitamin C 3 %
  • Iron 24 %
  • Calcium 9 %

Leave a Comment