Confession time: I made these wraps so many times last summer that I might have lost count. They’re healthy, fragrant, filling, refreshing and deliciously spicy. —CS
MAKES 6 WRAPS
2 tbsp (30 ml) mirin
2 tbsp (30 ml) tamari
2 tbsp (40 g) agave nectar
2 tsp (6 g) curry powder
Cayenne pepper, to taste
Pinch of coarse sea salt
1 lb (454 g) super-firm tofu, cut into ¼” (6-mm) slices
Oil spray
Vegan mayo of choice
Vegan green or red curry paste
6 vegan lavash breads or flour tortillas
6 oz (170 g) fresh baby spinach
Chopped fresh cilantro
Thinly sliced scallion
In a small bowl, whisk to combine the mirin, tamari, agave, curry powder, cayenne and salt. Pour the mixture into a shallow dish that will fit the tofu slices evenly. Add the tofu slices to the dish so that they’re evenly covered in the marinade. Soak for at least 4 hours in the refrigerator, up to overnight.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the tofu slices evenly on top and lightly coat with spray. Bake for 20 minutes, or until golden brown and fragrant. Be sure not to overcook or the tofu will become hard to chew.
Apply a generous layer of mayo and curry paste, to taste (depending on how hot you like it), on lavash bread or a tortilla. Add a generous handful of spinach to the center of the wrap. Top with your chopped tofu slices. Add the pickled mango (with onion), cilantro and scallion to taste. Wrap tightly and repeat with the remaining wraps.