coconut curry tofu wrap 

One of my favorite places to eat in Winter Park is Ethos Vegan Kitchen. I have a love fest with the curry wrap every time I order it. I scoured the interwebs to get all the inspiration for my recipe below. For those of you who aren’t able to dine in locally, I hope you find this tasty and simple wrap delicious. It will totally rock your face off with flavor and requires little time to prepare. I served mine with Treeline nut cheese and herbed rice crackers. Enjoy and devour! 


  • spinach tortilla style wrap
  • 2 stalks celery, sliced 
  • 1/4 cup walnuts, chopped
  • 1/4 cup raisins
  • 1 handful of mixed greens (baby romaine works well) 
  • 1 package baked tofu, cubed (I used Wildwood Organic-Aloha flavor)
  • 1-2 tablespoons of Bragg’s or tamari
  • unsweetened coconut flakes
  • 1 teaspoon curry powder
  • cinnamon 
  • pinch of sea salt
  • 1/2 cup Veganaise

Coat the bottom of a pan with Bragg’s, then add tofu and cook over medium heat, stirring until tofu is coated and warmed. Remove from heat and let cool. 

Place veganaise, cinnamon, salt, curry and coconut in a mixing bowl. Mix thoroughly and add tofu then refrigerate until chilled. 

Arrange tortillas in a single layer. Place tofu mixture down the center of each tortilla. Top with mixed greens, celery and raisins then roll up tortillas burrito-style. Cut crosswise and serve immediately or refrigerate in sealed storage container until ready to eat! 


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