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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.
Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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 clove , finely chopped
  • Romaine lettuce - 2 cups , thinly sliced
  • Tofu, extra-firm - 1 lb , cubed (vacuum-packed preferable)
  • 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

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.

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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!

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