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 . 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
(Serves 2)MarinadeCoconut 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
SaltTofu – 1 lb, cut into 6 pieces
Juice of a lemonSautéed GreensAny 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
Oil – 1 cupLarge 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.