This is a terrific wrap for hiking. It holds up well and includes lots of nutritional goodness to keep you moving! Original recipe found on Veeg.
Ingredients
1/4 c. soy sauce or tamari
1 c. raisins, hydrated if too hard and dried out
1/4 c. red onion, chopped
1/4 c. fresh basil, chopped
1 c. pecans (or other nut of choice)
1 c. coconut flakes
1 1/2 to 2 c. vegan mayo
3 tsp. of curry powder
black pepper, freshly ground
your favorite wraps or bread
fresh alfalfa sprouts, or other sprout
mixed spring greens or another leafy green of choice
Directions
Slice the two blocks of tofu into bite-size cubes and place in a large mixing bowl. Cover the tofu with about 1/4 cup soy sauce or tamari, gently tossing to distribute evenly. Let the marinated tofu sit as the oven preheats.
Once the tofu is cubed and marinating, preheat your oven to 450 degrees and prepare a baking sheet for by lining with parchment paper or a reusable silicone baking mat.
After the oven has preheated, place the marinated tofu chunks in a single layer on the prepared baking sheet. Bake for 15 minutes, flip and bake for another 10 minutes or so.
And as the tofu bakes, in the same large mixing bowl used to marinate the tofu, add the mayo, curry powder, freshly ground black pepper, and an extra dash of soy sauce or salt and stir, tasting to adjust seasoning to preference. Once the mayo is seasoned as you like, add the raisins and onion and stir to combine.
Optionally, but highly recommended, during the last couple of baking minutes for the tofu, slip the coconut and pecans into the oven for quick toasting. We used two separate baking pans so that we could remove as ready. The coconut toasts rather quickly so observe. The pecans toast in about 5 minutes or so or as soon as you smell a nutty aroma.
Once the tofu, nuts, and coconut have baked to your liking, add them to the large mixing bowl with the mayo and seasonings and stir to coat everything evenly. At this point, stir in the chopped fresh basil or wait and sprinkle it on before serving.
Serve this curry salad on your favorite bun, bread or roll into a wrap. Load on some fresh sprouts and lettuce of choice.
Serves 8.
1 serving = 359 calories (without bread or wrap)
