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
Continue After Advertisement
Ingredients
- 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
Directions
- Lettuce Wrap & Curried Tofu
-
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.
-
Next put 1 tablespoon of oil in the pan under medium heat. When heated, add in the chopped onion and fry until translucent.
-
Next mix in the chopped garlic and fry for 30 seconds.
-
Put in turmeric, chili powder, coriander, cumin powder and garam masala and mix well. Fry for a few seconds until fragrant.
-
Next throw in the tomato and mix. Fry for 2 minutes.
-
Then add back the tofu to the pan.
-
Fry for another 5 minutes or until tofu is completely coated with the curried tomato mixture. Turn off the stove.
-
Add salt to taste, a squeeze of lemon and top with chopped cilantro.
- Basil Chutney & Lettuce Wrap Assembly
-
Combine all ingredients in blender and puree.
-
Fold in Greek yogurt.
-
Fill 1 tablespoon of curried tofu in 1 lettuce leaf. Top with 1 teaspoon of basil chutney.
See what other Food52ers are saying.