- 1 block extra-firm tofu, drained and cut into cubes
- Peanut oil
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, diced (seeds removed)
- 3 Roma tomatoes, chopped
- 2 tbsp curry powder
- 2 tsp garam masala
- 1 tsp cayenne pepper powder
- 1 package of frozen organic mixed vegetables (corn, peas, carrots, potatoes do nicely)
- A lime
- Sea salt and freshly ground black pepper
- 2 tbsp cilantro, leaves picked
- 4 large flour tortillas
I sometimes get craving for curry and these tofu wraps definitely do the trick.
In another large non-stick skillet, I sauté the onions over medium-high heat until they’re translucent then I add garlic and jalapenos for just a few minutes. I then add tomatoes and spices and stir. I turn down the heat to low and allow to simmer. This is when I add the freezer vegetables. When the vegetables are hot I’ll throw the tofu in for just a second or two. I layout a warm tortilla put down 2-3 tbsp of coconut mango rice and add the curry tofu with a squeeze of fresh lime, a sprinkle of fresh cilantro leaves and a spoon full of Kala Kuisine’s Chipotle Curry Salsa . I roll it up and feast. Of course, I have on occasion left out the tortillas all together and served the curry tofu mixture over coconut mango rice.
Coconut Mango Rice
- 1 tbsp of coconut oil
- 1 1/2 cups long-grain Jasmine rice
- 1 (14-ounce) can organic unsweetened coconut milk
- 2/3 cup water
- 1 tsp Himalayan sea salt
- 1 large ripe mango, peeled and cubed
In a large saucepan, heat the coconut oil over low-medium heat (you don’t want to burn the oil). Add the rice and stir to coat with the oil. Add the organic coconut milk, water, and sea salt. Turn up the heat to a medium-high heat and bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer for about 25 minutes or until the liquid is absorbed by the rice.
Fluff with a fork and serve in Curry Tofu Wrap.