Tofu Salad Wrap

1 Reviews
100% would make this recipe again

Preparation : 10 min Standing : 30 min
380 calories/serving


400 g firm regular tofu 2 cups
1/4 cup canola oil 65 mL
1/4 cup lemon juice, freshly squeezed 1 1/2 lemon
1 tbsp nutritional yeast 9 g
3 tbsp Dijon mustard 45 g
1/8 tsp cayenne pepper 0.4 g
1/2 tsp turmeric 2 g
2 tbsp Italian parsley, fresh, finely chopped 10 g
1 tbsp fresh dill, finely chopped 2 g
4 green onions/scallions, green tops only, chopped
1 cup baby spinach, or lettuce leave [optional] 16 g
4 corn tortillas 180 g

Before you start

It's important to remove as much water as possible from the tofu, in order for it to absorb flavour. To do so, either drain well, or freeze the tofu block in a plastic bag, then thaw in a sieve over a bowl in the fridge before using.


  1. Crumble the tofu into a bowl. Add the rest of the ingredients, except spinach and tortilla, and mix well.
  2. Let mixture rest in the fridge for at least 30 min, to let flavours develop.
  3. Put the tortillas on a working surface. Spread tofu mixture onto each tortilla. Add spinach, roll each tortilla into a wrap and serve.

Nutrition Facts Table

per 1 serving (210 g)


% Daily Value




24 g

37 %

Saturated 2.2 g
+ Trans 0.3 g

13 %


0 mg


180 mg

8 %


27 g

9 %


4 g

16 %


1 g

Net Carbs

23 g


19 g

Vitamin A

10 %

Vitamin C

28 %


24 %


22 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Manganese, Niacin, Phosphorus, Vitamin B2, Vitamin E, Vitamin K
Good source of  :
Calcium, Copper, Iron, Selenium, Vitamin B1, Vitamin B12, Zinc
Source of  :
Fibre, Omega-3, Omega-6, Potassium, Vitamin A, Vitamin B6, Vitamin C


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables 0
Meat and Alternatives 2
Fats 4 ½

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1 Reviews (1 with rating only) 100% would make this recipe again

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