Warm Curried Tofu & Rice Wraps

Name: Warm Curried Tofu & Rice Wraps with Creamy Cilantro Sauce & Sweet Potato–Onion Jumble
Yield: 2 servings
Ingredients: 2 Tortillas; 6 tbsp Sour Cream; 1 Onion; 1 tsp Cumin; 1 Lemon; 2 Potato; 1 tbsp Curry Powder; 1 unit Tofu; 2 clove Garlic; 3/4 cup Rice; 1 tsp Garlic Powder; 1/4 oz Cilantro; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Creamy Cilantro Sauce & Sweet Potato–Onion Jumble

By Recipe0 System

This vegetarian dinner idea shines a spotlight on tofu. Our chefs say it has a real “paneer vibe”—evoking the luscious Indian cheese we love so much (but without the dairy!). In this dish, tofu is seared with onions, garlic, and curry powder to make a fabulously flavorful wrap filling. It’s all rolled up in a soft tortilla along with aromatic jasmine rice and a creamy, tangy cilantro sauce, then browned in a hot pan for a crisp exterior. You’ll serve it with a hearty sweet potato and onion combo over rice, drizzled with more bright, herbaceous cilantro sauce.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Tortillas
6 tbsp Sour Cream
1 Onion
1 tsp Cumin
1 Lemon
2 Potato
1 tbsp Curry Powder
1 unit Tofu
2 clove Garlic
3/4 cup Rice
1 tsp Garlic Powder
1/4 oz Cilantro
4 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2

While rice cooks, dice sweet potatoes into ½-inch pieces. Halve, peel, and finely dice half the onion; cut remaining onion into 1-inch-thick wedges. Mince garlic. Roughly chop cilantro. Zest and quarter lemon.

Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes.
3

Toss sweet potatoes and onion wedges on a baking sheet with a drizzle of oil, garlic powder, half the cumin (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
4

Meanwhile, season tofu with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu in a single layer and cook, undisturbed, until lightly browned on bottom, 2-3 minutes.

Add another drizzle of oil, diced onion, remaining cumin, 2 tsp curry powder (4 tsp for 4 servings), salt, and pepper. (Be sure to measure the curry powder— we sent more.) Cook, stirring occasionally, until onion is tender and tofu is evenly browned, 3-4 minutes. In the last minute of cooking, add garlic; cook, stirring, until fragrant. Turn off heat; transfer to a plate. Wipe out pan.
5

In a small bowl, combine sour cream, cilantro, juice from one lemon wedge (two wedges for 4 servings), and a pinch of lemon zest.

If needed, stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
6

Place tortillas on a clean work surface. Spread tofu filling on bottom third of each tortilla. Top filling on each tortilla with 1⁄3 cup rice (you’ll serve the rest on the side). Dividing evenly, drizzle rice with half the cilantro sauce.

Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
7

Heat a drizzle of oil in pan used for tofu over medium heat. Add wraps and cook, turning occasionally, until golden brown on all sides, 4-6 minutes. (TIP: Depending on the size of your pan, you may need to work in batches, adding a drizzle of oil after each batch.) Transfer to a cutting board.

Halve wraps on a diagonal; divide wraps and remaining rice between plates. Top rice with sweet potato–onion jumble and drizzle with remaining cilantro sauce. Serve with remaining lemon wedges on the side.