These Curried Coconut Tofu Wraps are a little bit magic.
I bit into one yesterday and the next minute I was relaxing on a tropical Asian isle, my shaded eyes looking over turquoise water, the sand clear and white at my feet. I even managed to polish off two mango-basil margaritas before I was forced back into reality by Jay asking, can I have one more, mom?
Pretty good for a food that took me all of 30 minutes to make, and far less for us to devour.
Tofu marinated in ginger and garlic, pan-fried in a minimum of oil until crispy, then allowed to get drunk on the juice of some tangy tomatoes and creamy coconut milk has got to be one of my new favorite things. Add a little curry powder into this mix and you have a dish that will go with almost anything, including rice or quinoa, but is absolutely divine within the folds of a wrap.
I used a whole-wheat wrap, but if you’d rather use a gluten-free one, go for it. The tofu curry itself is blissfully gluten-free and very, very healthy.
And did I say it was a little magical?
- 1½ blocks of extra firm tofu (21 ounces). Place the tofu in a colander swaddled in paper towels and with a heavy weight on top and set aside to drain about 30 minutes. Slice horizontally into nine slices.
- 1 medium red onion, thinly sliced
- 2 medium tomatoes, diced
- 1 tsp paprika
- 1 tsp curry powder (can substitute with sambar powder or even garam masala)
- ½ cup coconut milk
- 2 tsp coconut oil
- Salt to taste
- 2 tbsp finely chopped coriander (try basil or mint for a variation)
- For the marinade:
- 2 tbsp cornflour
- 1 tsp ginger-garlic paste
- ½ to 1 tsp sriracha sauce
- 1 tbsp tomato paste
- Salt to taste
- Six 6-inch wholegrain or gluten-free wraps
- Mix the marinade ingredients, adding enough water if needed to make a slightly runny paste.
- Coat the slices of tofu in the marinade.
- Spray a large, well-seasoned cast iron skillet or non-stick skillet with oil. When it’s hot, add the tofu slices and let them cook on each side until the outside is crisp and golden. Remove, let it cool enough to handle, then cut into ½-cm cubes. Set aside.
- Heat the coconut oil and add the onions and ginger-garlic paste. Saute until the onions soften, 2-3 minutes.
- Add the tomatoes, paprika, and curry powder. Cook, stirring frequently, until the tomatoes break down, about 5 minutes.
- Add the coconut milk and salt to taste.
- Add the tofu cubes and mix gently until the tofu is coated with the coconut milk and has absorbed all of the moisture.
- Add the coriander leaves and turn off the heat.
- To make the wrap, place greens like lettuce, spinach or a spring mix in the center of the wrap. Ladle on some of the tofu curry, top with avocados or cherry tomatoes or sauteed mushrooms, and serve.
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