Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Spicy Indian Tofu Wrap
with minty yogurt and cucumber sauce

Active: 20 min Total: 25 min

We love Indian food because of the enticing and creative use of spices. This week we're jazzing up tofu with Indian spices and wrapping it in fluffy naan bread. Worried about the spice? Don't be! The minty yogurt sauce will cool you down and leave you cool as a cucumber.
Smarts: Can't find naan? Pita bread or flour tortillas are a fine substitution.

Tags

Ingredients

Servings:
4
Metric
Minty Yogurt and Cucumber Sauce:
  • Cucumbers, small - 1, peeled and julienned
  • Mint, fresh - 2 Tbsp, finely chopped
  • Yogurt, plain - 2 cups
Spicy Indian Tofu Wrap:
  • Shallots - 1 bulb, finely chopped
  • Romaine lettuce - 2 cups, thinly sliced
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb, cubed
  • Cumin - 1 Tbsp
  • Curry powder - 2 tsp
  • Garlic powder - 1 tsp
  • Black pepper - 1 tsp
  • Cooking oil - 1 Tbsp
  • Naan - 4 pieces
  • Sriracha or hot sauce (opt) - to taste

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Shallots / Romaine lettuce - Prep as directed. Mix together. (Can be done up to 3 days ahead)
  2. Cucumbers / Mint - Prep as directed.
  3. Make yogurt sauce - In a medium mixing bowl combine cucumber, mint, and yogurt. Add salt to taste. (Can be done up to 3 days ahead)
  4. Tofu - If tofu is packaged in water, press out liquid first. Cube and then season with cumin, curry powder, garlic powder, and black pepper.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a saute pan or skillet over medium-high heat. Add oil and then tofu to heated oil. Saute for ~5 minutes.
  2. Heat up naan according to package instructions.
  3. Assemble wraps by dividing tofu equally among the wraps. Top with shallots and lettuce mixture, spoon yogurt mint sauce on top, and drizzle on Sriracha or other hot sauce if desired. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (156)
Gluten-free (9)
Paleo (15)
Vegetarian (16)

75 reviews

I added this to my menu, but the instructions don't say how to cook the chicken, so I'm wasting lots of time trying to figure that out. I tried reading some other comments for a hint and see you where already told this was an issue back on Mar 28, 2015.

By: Caleb
Posted: Oct 31, 2016
Diet: Paleo
0 Helpful

Liked this much better in the indian wraps than the meal last night.

By: Sundi
Posted: Mar 27, 2016
Diet: Original
0 Helpful

I really wanted and expected to love this one. The flavors were all fantastic. However, the texture of the chicken ruined it for me. The leftover pulled chicken turned to mush when heated.

By: Victoria
Posted: Jun 06, 2015
Diet: Original
0 Helpful

I wish there was a more middle ground option. This was decent, just not one of my faves, since there have been so many good recipes.

By: Jenna
Posted: Apr 03, 2015
Diet: Original
0 Helpful

I added this recipe to my week and I'm surprised there are no instructions for making the chicken or at least a link to Monday's recipe. Now I have to go look online elsewhere. You guys have a lot of room for improvement!

By: Christina
Posted: Mar 28, 2015
Diet: Original
0 Helpful

This will be my new go-to recipe when I'm craving Indian food!

By: Rebecca
Posted: Mar 24, 2015
Diet: Original
0 Helpful