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
Ingredients
- Lettuce Wrap & Curried Tofu
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1
butter or Boston lettuce head
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3 tablespoons
oil
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12 ounces
extra firm tofu, cubed
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1/2
small onion, chopped
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1/3 teaspoon
turmeric powder
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1/4 teaspoon
chili powder
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1 teaspoon
coriander powder
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1 teaspoon
garam masala
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1
garlic clove, minced
-
1
plum tomato chopped
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1
lemon
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cilantro, chopped
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salt
- Basil Chutney & Lettuce Wrap Assembly
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1 bunch
basil leaves, washed
-
1 cup
frozen fresh grated coconut, thawed
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1/2
lemon, juice of
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3
Indian/Thai green chilis
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1 teaspoon
ginger, grated
-
1
small onion
-
1
small tomato
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1 tablespoon
Greek yogurt
-
salt
Directions
- Lettuce Wrap & Curried Tofu
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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.
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Next put 1 tablespoon of oil in the pan under medium heat. When heated, add in the chopped onion and fry until translucent.
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Next mix in the chopped garlic and fry for 30 seconds.
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Put in turmeric, chili powder, coriander, cumin powder and garam masala and mix well. Fry for a few seconds until fragrant.
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Next throw in the tomato and mix. Fry for 2 minutes.
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Then add back the tofu to the pan.
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Fry for another 5 minutes or until tofu is completely coated with the curried tomato mixture. Turn off the stove.
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Add salt to taste, a squeeze of lemon and top with chopped cilantro.
- Basil Chutney & Lettuce Wrap Assembly
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Combine all ingredients in blender and puree.
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Fold in Greek yogurt.
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Fill 1 tablespoon of curried tofu in 1 lettuce leaf. Top with 1 teaspoon of basil chutney.
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