Yellow Curry Tofu Wraps

Yellow Curry Tofu Wraps are a simple and quick recipe to make for lunch or dinner. They are made with extra firm tofu, flavorful yellow curry, and drizzled with a homemade creamy peanut sauce. This post is sponsored by Mekhala Living.

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The perfect satisfying lunch recipe

When it comes time for lunch, I want to reach for something that is going to be both quick to make and satisfying, yet healthy. These Yellow Curry Tofu Wraps are just that. These wraps are made with extra firm tofu that is glazed with a flavorful organic Yellow Curry paste from Mekhala Living, and then marinated in a sweet coconut cream sauce.

After these wraps are marinated, they are then placed on a hot skillet to achieve a crispy yet juicy texture. I love using tofu for these wraps, however you can also replace the tofu for any other protein alternative such as chicken, fish, or even beef.

Since I follow a mostly plant-based diet, I stuck with tofu for this recipe and it was so delicious and satisfying.

Ingredients in Yellow Curry Tofu Wraps

The ingredient list for these yellow curry tofu wraps is short and sweet. It’s jam packed with veggies and protein from the tofu, but my favorite part is the flavor on the tofu from the Mekhala’s Organic Yellow Curry Paste.

The yellow curry paste from Mekhala Living is jam packed with flavor, and the best part is that you only need 2 tsp of the curry paste. A little goes a long way! This curry paste is an Indian/Arab-influenced Thai Yellow Curry Paste that is made with amazing ingredients like turmeric, cinnamon and clove. It has a mild heat and a smokey flavor that is great as a rub or marinade!

coconut milk from the can
soy sauce
apple cider vinegar
shredded carrots
sugar
salt
peanut butter
sriracha
cucumber
quinoa
vegetable broth
extra firm tofu
Mekhala’s Organic Yellow Curry Paste

How to make yellow curry tofu wraps

Making these wraps is both easy and quick, from start to finish you’ll be enjoying these flavorful wraps in just about 35-40 minutes.

To start, we will unwrap the tofu from the packaging and then wrap the tofu in a paper towel or clean towel. Set something heavy on top such as a frying pan in order to squeeze out the excess liquid. The key is to get all the liquid out so that the tofu can soak up the marinade.

In the meantime, create the marinade by combining the coconut milk and soy sauce in a large mixing bowl. Whisk until coconut milk and soy sauce is well combined. Then prepare the quinoa by cooking on the stove top according to package. For a more flavorful quinoa, try cooking in vegetable or even bone broth instead of water.

On a cutting board, slice the extra firm tofu into 3/4-1/2 inch long rectangle slices. Next, take the yellow curry paste and begin to rub each side of the tofu until each slice is well coated.

Place the tofu in the large bowl with the coconut milk + soy sauce mixture and allow to marinade for about 20 minutes.

In the meantime, prepare the pickled carrots by combining apple cider vinegar, sugar and salt in a mason jar or medium bowl. Add in the shredded carrots and allow them to soak for about 10-15 minutes. Drain the excess liquid and set the carrots aside.

Then, prepare the cucumbers by washing and then slicing very thin. See picture for example. Set this aside.

Create the creamy peanut sauce next. To do this, combine peanut butter, sriracha, honey and apple cider vinegar. Mix until well combined and set this mixture aside.

Now it’s time to cook the tofu! Heat a small amount of EVOO in a large skillet over medium heat. Place the tofu on the skillet and allow each side to cook until golden brown and crispy, about 3-4 minutes each side.

Remove tofu from the skillet. Now all the prep work is done, it’s time to assemble the wraps!

I like to use pita wraps for this, however, you can also use tortilla wraps! For the pita, slice in half and then separate the two halves so that you can stuff the inside.

Start by stuffing with quinoa, layering with the tofu, stuffing with picked carrots and the thinly sliced cucumbers. Drizzle the inside of the wraps with the peanut sauce and enjoy!

These wraps are so delightful and contain so much flavor! Let me know if you try them.

More about Mekhala

Mekhala is a women-run brand that produces a range of really amazing certified organic Asian food products such as Thai curry pastes and East Asian stir-fry pastes. Everything that they make is vegan and gluten-free and so easy to use. You can easily get their products from your closest Whole Foods or at another retailer near you.

Mekhala Living was so generous and offered a 15% off discount code when purchasing through either their website or Amazon. You can use code: 15OFFDELITES which is valid between April 13th- April 27 2021.

Where to buy:

Mekhala website – https://www.mekhalaliving.com/us-store
Mekhala Amazon store – http://bit.ly/mekhala-amazon

Yellow Curry Tofu Wraps

PIN RECIPE

PREP TIME:

40 minutes

COOK TIME:

15 minutes

Author - Hannah

Ingredients

Marinade

2 tsp Mekhala’s Organic Yellow Curry Paste
13.5 oz can of coconut milk
2 tbsp light sodium soy sauce
Pickled Carrots 2/3 cup apple cider vinegar
1 cup shredded carrots
1 tbsp sugar

Peanut Sauce

1/2 cup peanut butter
1 tbsp sriracha
1 tbsp apple cider vinegar
1 tbsp honey

Additional

1 pound of extra firm tofu
1 large cucumber
1 cup quinoa, cooked in vegetable broth for more flavor.

SCALE:

YIELDS:

4 servings

Directions

To start, unwrap the tofu from the packaging and then wrap it in a paper towel or clean dish towel. Set something heavy on top such as a frying pan in order to squeeze out the excess liquid. The key is to get all the liquid out so that the tofu can soak up the marinade.
In the meantime, create the marinade by combining the coconut milk and soy sauce in a large mixing bowl. Whisk until coconut milk and soy sauce are well combined.
Then prepare the quinoa by cooking on the stove top according to package. For a more flavorful quinoa, try cooking in vegetable or bone broth instead of water.
On a cutting board, slice the extra firm tofu into 3/4-1/2 inch long rectangle slices. Next, take the yellow curry paste and begin to rub each side of the tofu until each slice is well coated.
Place the tofu in the large bowl with the coconut milk + soy sauce marinade and allow to sit for about 20 minutes.
In the meantime, prepare the pickled carrots by combining apple cider vinegar, sugar and salt in a mason jar or medium bowl. Add in the shredded carrots and allow them to soak for about 10-15 minutes. Drain the excess liquid and set the carrots aside.
Then, prepare the cucumbers by washing and then slicing very thin. See picture for example. Set this aside.
Now it’s time to cook the tofu! Heat a small amount of EVOO in a large skillet over medium heat. Place the tofu on the skillet and allow each side to cook until golden brown and crispy, about 3-4 minutes each side.
Remove tofu from the skillet. Now all the prep work is done, it’s time to assemble the wraps!
I like to use pita wraps for this, however, you can also use tortilla wraps if you’d like. For the pita, slice in half and then separate the two halves so that you can stuff the inside.
Start by stuffing with quinoa, layering with the tofu, stuffing with picked carrots and the thinly sliced cucumbers. Drizzle the inside of the wraps with the peanut sauce and enjoy.