Coconut Tofu Wraps

Coconut-Tofu Wraps

The only Indian sandwich/wrap recipe I have known so far, is cooked, mashed potato with peas and spices. It makes a tasty and filling sandwich, but I was yearning for something different. Taking inspiration from a cookbook that I was perusing in the library, I put together a wrap that was quite a medley of flavours.

By now, you would have noticed my strong affinity towards greens. I make sure to to use ‘em in the next few days as they are the best when fresh. If, for some reason, I don't get to use 'em immediately, I thoroughly wash, chop and lightly sauté the greens with no seasoning, cool and then refrigerate. This way, they have an extended life for another 3 days without having to worrying about wasting them. Also, having sautéed greens is handy; you can throw a handful in whatever you cook, like soup, pasta or fritatta. Make sure to heat the cooked greens thoroughly before consuming. These are few tricks of mine to minimize wastage, as I hate throwing food away.

So, some ready-to-go greens, and leftover rice came handy while putting this recipe together. You too can also make this wrap with leftovers. Just warm them before assembling the salad. For refreshing leftover rice, sprinkle 2 tbsp of water, loosely cover and microwave for about a minute, stirring in between.

Tofu gets all its zest from the marinade. So make sure the marinade is spicier than you think you want. It serves double duty as a dip, later on.

Coconut-Tofu Wraps

Coconut Tofu Wraps
(Serves 2)

Marinade

Coconut milk – 1 cup
Grated ginger – 1 tsp
Grated garlic – 1 tsp
Green chillies – 2, minced
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Garam masala – 2 tsp
Sugar – ½ tsp
Salt

Tofu – 1 lb, cut into 6 pieces
Juice of a lemon

Sautéed Greens

Any greens like chard, spinach, or kale – 1 cup, chopped
Onion – 1 small, diced
Tomato – 1 small, diced
Cooked beans like black, pinto, or black-eyed peas – ½ cup (optional)
Red chilli powder – 1 tsp
Salt
Oil

Saffron rice – 1 cup

Large tortillas – 4 to 6 (depending on the amount of filling)

Method

Mix all the ingredients for the marinade and pour over tofu pieces. Let stand for at least 1 hour or overnight. Line a broiler-safe dish with foil. Drain tofu from the marinade and lay them in a single row. Reserve the marinade. Broil until the top of tofu develops brown spots and becomes blistered. Flip and broil the other side until brown spots appear. Let tofu rest for 5 minutes and cut into cubes. Coat the cubes in lemon juice and set aside.

Sauté onions, tomato, and greens until the greens are wilted. Add cooked beans, season with red chilli powder and salt.

Lightly warm a flour tortilla in microwave or on stove top. This makes it flexible and hence easy to roll into a wrap. Lay flat on a work space, top with a couple of tofu cubes, 2 tbsp of rice and sautéed greens. Roll tightly, cut in the middle and serve with the reserved marinade for dipping. Repeat with rest of the filling.

Coconut-Tofu Wraps

This is my second entry to AFAM – Coconut. The event closes in a day.

32 comments:

Nags said...

that looks so yummy! i love wraps, esp the non-veg kind :)

SMN said...

Hey Suganya that looks yum loved the way u take the pics

Raaga said...

they look lovely... great way to use up leftovers :-)

srikars kitchen said...

wow............yummy..... loooks fantastic and delicious.... new entry.... great click...

notyet100 said...

pics are really good,..wrap look yummy..

Asha said...

Great looking wrap, healthy too Suganya, good one!:)

Priya said...

Your wrap looks yummy. Adding tofu is a good idea.

I use the Left over tamarind rice, tomato rice, sometime beans paruppu usili in the place of saffron rice. We get different taste each time.

For the spinach, if we are going to use within 2 weeks, we can just freeze them. If we are going to freeze them for more than 2 months, initial "Blanching" retains the color and flavor.

Regards,
Priya.
(live2cook.wordpress.com)

Mansi Desai said...

these look great Suganya! apt for my healthy cooking event!
I made tofu wraps too last week, albeit with pesto dressing...loved your coconut version, like thai wraps!:)

Trupti said...

Wrap looks delicious Suganaya & nice photos

Vaishali said...

Lovely idea for a quick and healthy wrap, Suganya. I love the flavorful marinade.

lakshmi said...

i am great fan of greens too. and i have recently discovered that they can be dazzling on a pizza :).

Vanamala said...

Nice & healthy ...nice pic

Maheswari said...

Suganya, Nice entry.I love leftover recipes.Never tried tofu before.Can i substitute paneer or soya for tofu?

Dee said...

looks lovely Suganya, just yesterday we made some tofu rolls marinated in a peanut sauce. I shoud give this a try!

Tee said...

This is such an unique recipe...my hubby will absolutely love these wraps!

skribles said...

those wraps look yummy - and a wonderful combi of ingredients

Susan said...

Look at all those gorgeous spices! Paradise. Makes me want to revisit tofu. : ) In fairness to the nondescript soy, it does have that chameleon ability to become whatever flavor you infuse it with.

Maya said...

Thats a neat wrap Suganya..thanx for ur idea of sauteing the greens and refrigerating. Loved the casew-coconut croquettes too. Hope you are all better now..

KALVA said...

Wow they look delish... I have looking for some good recipes for tofu.. now i fin it here..

Bhawana said...

Suganya I must say that ur blog is very nice. and saw ur recipws as well. many of them I made a note and try for sure. will let u know as n when I will cook them.

Srivalli said...

OMG Suganya..those pictures look so beautiful...great idea of making the filling this way!!!...

A&N said...

A loves Tofu and coconut. I'm going to make this for him some time soon! :)

Shreya said...

the wraps look beautiful! I am sure they are as tasty too.

Aparna said...

Wraps are a great way to get lots of things in an easy to make and eat dish.
These wraps look great. I guess I could use paneer here.

Mrs.SriLekha said...

you have a surpirse in my blog! hurry

Miri said...

What a lovely recipe - really really appetising!

I separate the leaves from the stems and store them in Tupperware containers in the fridge, that way even after 3 days they are fresh and just need to be washed and used.

Miri

arundati said...

awesome!! two of my favourite things in this post.....your pics and the wraps!! i love them....and the rice in the wrap is so unique...!!

Susan from Food Blogga said...

I make a similar tofu wrap with tahini, now I'll have to try your combination. They look fantastically healthy and delicious.

Meeta said...

Sug these look incredibly good. i love all those spices you use and the flavor of coconut is perfect!

Mrs.SriLekha said...

have a surprise in my blog

Jeanne said...

What a great use for tofu (an ingredient that I am often less than inspired by). And glad to hear I'm not the only one who cooks a big batch of fresh veg and then uses them over the next few days from the fridge or freezer ;-)

musical said...

Great looking wraps!

Post a Comment