Easy Tofu (or Chicken) Curry Wraps for Camping

Lunch stop will be the high point of your camping or river trip with these hearty, crunchy, and slightly spicy tofu curry wraps. Swap out the tofu for roasted chicken, or bring both options and let campers customize their own wraps. These are packed with protein and veggies to fuel an afternoon of paddling or hiking.

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Assembling these wraps on the river or in camp is easy when you prep the ingredients beforehand. Here’s how I keep the ingredients fresh:

• Roast the tofu and chicken before the trip and place in a separate container in your cooler. (To roast, preheat the oven to 425 degrees, dice the tofu or chicken into about half-inch squares, place on a baking sheet covered with parchment paper, drizzle with olive oil, add salt and pepper to taste, and roast for about 25 minutes.)
• Dice the carrots, celery, and onions and place in a separate container
• Chop the cilantro and place in a separate container
• Make the dressing (combine the yogurt, lemon juice, and curry powder), put in a container with tight lid, and place in the cooler
• Place cashews in a separate container and keep with your camping dry goods

In camp or on your river trip lunch stop, simply mix the ingredients in a large bowl and set out wraps. To satisfy every kind of eater, I like to bring romaine lettuce, cheese wraps, corn tortillas, and both whole wheat and white flour tortillas. Good to have options when you’re feeding a crowd!

For more river camp meal ideas, check out:

• Easy River Trips Meals for Vegetarians, Vegans, and Meat-Eaters
• Make-Ahead River Trip Camp Dinners
• Dutch Oven Cooking for River Trips

Easy Tofu Curry Wraps for Camping

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A little spicy, a little crunchy, and a lot hearty, these curry wraps work well with grilled tofu or chicken. For camping trips, prepare the ingredients ahead, then simply combine in camp and serve with your favorite wraps.

• Total Time: 1 hour 30 minutes
• Yield: 8 servings (about 8 cups) 1x

Ingredients

Units USM Scale 1x2x3x

• 1 can garbanzo beans, rinsed and patted dry
• 2–3 TBLS olive oil
• 2 roasted tofu (or chicken)
• 1/4 cup plain yogurt
• 1 TBLS red curry powder
• 1/2 cup lemon juice
• 1 cup diced carrots
• 1 cup diced celery
• 1/4 cup red onion
• 1/4 cup cilantro
• 1 cup cashews
• 1–2 TBLS Trader Joe’s Everything But the Bagel seasoning (or similar mix of pepper, salt, and garlic powder)

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Instructions

1. Preheat oven to 425 degrees
2. Cover a large baking sheet with parchment paper
3. Spread the well-drained chickpeas on the parchment paper
4. Drizzle olive oil over the chickpeas and turn them with a spatula until they’re well coated
5. Sprinkle a generous amount of seasoning on the chickpeas and roast for 25 minutes or until they are golden brown and slightly crunchy.
6. To make the dressing, mix the lemon juice, yogurt, and curry powder
7. When ready to serve, mix all ingredients in a large bowl
8. Serve with various wraps, including large romaine lettuce leaves, flour tortillas, cheese wraps, and vegetable wraps

Notes

To prepare the ingredients for camping trips:

1. Roast the chickpeas, then pack in a separate container
2. Place the diced carrots, onion, celery and cilantro in a separate container
3. Pack the grilled tofu and/or chicken in a separate container
4. Make the dressing ahead and put in a container with a screw-on lid
5. Once you’re in camp, combine all ingredients in a large bowl
6. Set out a variety of wraps and let campers build their own wraps

• Author: Michele Crockett
• Prep Time: 1 hour
• Cook Time: 30 minutes