Curried Tempeh Wraps
Whole-grain tortillas wrapped around a mock chicken salad of steamed tempeh, walnuts, apple, carrot, and celery bound with a creamy cashew curry dressing, then topped with romaine. Inspired by a classic curried chicken salad, rebuilt around plant ingredients.
From The How Not to Age Cookbook
- Prep
- 20 min
- Cook
- 25 min
- Total
- 1 h 5 min
- Yield
- 4 servings
- Category
- Main Course
Nutrition (estimated)
per 1 wrap- Calories
- 540 kcal
- Protein
- 24 g
- Fat
- 26 g
- Carbs
- 58 g
- Fiber
- 10 g
- Sugar
- 11 g
- Sodium
- 320 mg
Ingredients
- raw cashews
- pitted dates
- lemon juice
- curry powder
- white miso paste
- onion powder
- garlic powder
- tempeh
- walnuts
- apple
- carrot
- celery
- scallion
- red bell pepper
- parsley
- whole-grain tortillas
- romaine lettuce
Instructions
- Simmer cashews and dates in water 15 min; drain.
- Blend with lemon juice, curry powder, miso, onion powder, garlic powder, and ½ cup water until smooth and thick (thin with up to ¼ cup more water if needed).
- Steam tempeh 10 min; cool, pat dry, and chop.
- Toss tempeh with walnuts, apple, carrot, celery, scallion, bell pepper, parsley, and about half the dressing.
- Chill 20 min. Spread onto tortillas with shredded lettuce; roll and halve diagonally.