Vegan curried tofu wrap

Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels and place something heavy on top (like a plate with cans on it). Let it press for about 15-20 minutes.
While the tofu is pressing, prepare the curried tofu marinade. In a small bowl, mix together the vegetable oil, curry powder, turmeric powder, cumin powder, coriander powder, salt, and pepper.
Once the tofu is pressed, cut it into small cubes.
Toss the tofu cubes in the curried marinade, making sure they are well coated. Let them marinate for at least 10 minutes.
While the tofu is marinating, prepare the vegan yogurt sauce. In a separate bowl, mix together the vegan yogurt, lemon juice, maple syrup or agave nectar, curry powder, salt, and pepper. Set aside.
Heat a non-stick skillet or frying pan over medium-high heat. Add the marinated tofu cubes and cook for about 5-7 minutes, or until they are golden brown and slightly crispy on the outside.
Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until they are pliable.
To assemble the wraps, spread a spoonful of the vegan yogurt sauce onto each tortilla.
Add a layer of cooked quinoa or brown rice to each tortilla.
Top with the curried tofu cubes.
Add sliced cucumber, red bell pepper, red onion, and fresh spinach leaves on top of the tofu.
Drizzle a little more of the vegan yogurt sauce over the fillings.
Fold in the sides of the tortilla and roll it up tightly, securing it with a toothpick if needed.
Serve your vegan curried tofu wraps immediately, or wrap them in parchment paper or foil for a convenient on-the-go meal.
Enjoy your delicious vegan curried tofu wraps!

Ingredients

Tofu

Vegan Yoghurt Sauce

Wrap

Instructions