Lettuce Wraps with Curried Tofu and Basil Chutney

August 13, 2012
0 Ratings
  • Serves 6
Author Notes

This is my recipe for an Indian style lettuce wrap using ingredients from my farm share - refreshing butter lettuce filled with curried tofu and fresh basil chutney. —Chitra Agrawal

What You'll Need
  • Lettuce Wrap & Curried Tofu
  • 1 butter or Boston lettuce head
  • 3 tablespoons oil
  • 12 ounces extra firm tofu, cubed
  • 1/2 small onion, chopped
  • 1/3 teaspoon turmeric powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 garlic clove, minced
  • 1 plum tomato chopped
  • 1 lemon
  • cilantro, chopped
  • salt
  • Basil Chutney & Lettuce Wrap Assembly
  • 1 bunch basil leaves, washed
  • 1 cup frozen fresh grated coconut, thawed
  • 1/2 lemon, juice of
  • 3 Indian/Thai green chilis
  • 1 teaspoon ginger, grated
  • 1 small onion
  • 1 small tomato
  • 1 tablespoon Greek yogurt
  • salt
  1. Lettuce Wrap & Curried Tofu
  2. Heat 2 tablespoons oil in a non stick fry pan under medium heat. Throw in tofu and fry until sides are lightly browned and skin is starting to get more firm on outside ~ 25 minutes. Set aside the cooked tofu.
  3. Next put 1 tablespoon of oil in the pan under medium heat. When heated, add in the chopped onion and fry until translucent.
  4. Next mix in the chopped garlic and fry for 30 seconds.
  5. Put in turmeric, chili powder, coriander, cumin powder and garam masala and mix well. Fry for a few seconds until fragrant.
  6. Next throw in the tomato and mix. Fry for 2 minutes.
  7. Then add back the tofu to the pan.
  8. Fry for another 5 minutes or until tofu is completely coated with the curried tomato mixture. Turn off the stove.
  9. Add salt to taste, a squeeze of lemon and top with chopped cilantro.
  1. Basil Chutney & Lettuce Wrap Assembly
  2. Combine all ingredients in blender and puree.
  3. Fold in Greek yogurt.
  4. Fill 1 tablespoon of curried tofu in 1 lettuce leaf. Top with 1 teaspoon of basil chutney.
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  • susan g
    susan g
  • aargersi
  • Vic Lagina
    Vic Lagina
Specialize in Indian recipes using local ingredients. I'm the owner of Brooklyn Delhi and author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (Penguin Random House).

3 Reviews

Vic L. November 16, 2012
Just a couple of quick notes here. 1. There is no way on earth that the tofu will take 25 minutes to brown/crisp. A more reasonable time is 5 minutes per side. 2. The oil that is to be used for the frying should be canola. It has a nice h smoking point.
susan G. August 14, 2012
I'm looking forward to trying this, and the basil is too!
aargersi August 14, 2012
what a great summer meal and i love the flavors ...