Gluten-Free Coconut Curry Wrap


August 25, 2013 By

I’m back after a two-week hiatus! It’s been a crazy time for me: BACK TO SCHOOL!

For teachers, back to school week can be a whirlwind of never-ending to do lists that never seem to get finished, questions without answers, and yawn-induced trainings/meetings.

It’s not all bad, though. It’s also an exciting time to get creative, get organized, and start anew!


Speaking of starting anew, I am in need of fresh, cutting-edge lunch ideas. Canned soup and PB&J’s should NOT be on my lunch menu everyday this school year. Being vegan means I mostly take leftovers from the night before, but sometimes, no leftovers are to be had. I need an easy lunch that is nutritious, will fill me up, and most importantly, can be made in a snap.

I decided to remake a restaurant favorite: Coconut Curry Wrap.

Matt, my gluten-free boyfriend, and I both indulged in this flavor-packed wrap! His wrap contained egg, so I enjoyed a spinach wrap. This wrap can be enjoyed hot or cold, which is perfect for a great lunch for work.


Coconut Curry Wrap

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: 2 wraps



  • wrap (Goodbye Gluten! wraps are a yummy GF option, however, not vegan)
  • about 10oz of extra firm tofu, cut into cubes
  • 2 celery stalks, sliced
  • 1/4 cup walnuts, chopped
  • 1/4 cup dried cranberries, chopped
  • 1 handful of leafy greens
  • 1/2 cup Veganaise
  • 1 garlic clove, crushed and minced
  • 2 teaspoons unsweetened coconut shreds
  • 1 teaspoon curry powder
  • 1/2 teaspoon agave nectar
  • 1/2 teaspoon salt



STEP 1: Cut up your tofu into cubes.

I cooked my tofu cubes on a tabletop George Foreman grill. I sprayed the grill with olive oil and cooked the cubes for about 8 minutes, flipping the cubes occasionally.

Since my George Foreman acts like a giant panini press, it helped drain out some of the inner tofu juices while cooking. If you plan on pan-frying your tofu, I suggest lightly pressing your tofu with a paper towel before cooking in order to infuse it with olive oil instead.




STEP 2: While your tofu snaps, crackles, and pops, combine your glorious creamy mixture of Veganaise, a garlic clove, coconut shreds, curry powder, agave nectar, and salt. When the tofu is finished grilling, add it to your Veganaise bowl and mix it all together. Set aside.



STEP 3: Cut up your celery, walnuts, and dried cranberries.


What a beautiful color combination.


STEP 4: Begin to build your tasty creation! Lay out your wrap and add your tofu, celery, walnuts, and cranberries, while topping it all of with your leafy greens. (I topped mine with kale, my personal favorite.)

Matt's GF wrap to the left, my spinach wrap to the right.

Matt’s GF wrap to the left, my spinach wrap to the right.







Wrap it all up tightly and cut in half so you can enjoy the satisfying visual of the inner contents!








Happy lunch-packing!