I bit into one yesterday and the next minute I was relaxing on a tropical Asian isle, my shaded eyes looking over turquoise water, the sand clear and white at my feet. I even managed to polish off two mango-basil margaritas before I was forced back into reality by Jay asking, can I have one more, mom? Pretty good for a food that took me all of 30 minutes to make, and far less for us to devour. Tofu marinated in ginger and garlic, pan-fried in a minimum of oil until crispy, then allowed to get drunk on the juice of some tangy tomatoes and creamy coconut milk has got to be one of my new favorite things. Add a little curry powder into this mix and you have a dish that will go with almost anything, including rice or quinoa, but is absolutely divine within the folds of a wrap. Check to get new recipe updates by email.
I used a whole-wheat wrap, but if you’d rather use a gluten-free one, go for it. The tofu curry itself is blissfully gluten-free and very, very healthy. And did I say it was a little magical?
Looking for more delicious vegan wraps?
Vegan Kati Roll Vegetable Frankie
Recipe card
