Coconut Curry Salad Wrap VEEG

Name: Coconut Curry Salad Wrap VEEG
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
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

Prep:15minCook:25min

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.

Updated at: Wed, 12 Feb 2025 17:04:57 GMT