“You can make this with crumbled, non-frozen tofu but you may not need much or any water. Or, if you’re avoiding soy products, double the amount of potatoes and leave the tofu out altogether. This mixture would also be good stuffed into a pita or rolled into a homemade chapatti.” Ingredients 1 pound (450 g) red or gold potatoes (about 2 medium) 14 ounces (390 g) extra-firm tofu, frozen for 24 hours and thawed 1 medium onion, minced 1 cup (236 ml) frozen green peas 1 medium tomato, diced 1 tablespoon fresh ginger, peeled and minced 1/2 - 1 jalapeno pepper, stemmed, seeded and finely diced 1/2 - 3/4 cup water 1 teaspoon salt to taste 2 teaspoons curry powder 1/2 teaspoon ground coriander 3/4 teaspoon ground cumin 1/8 - 1/4 teaspoon cayenne pepper (or to taste) 1 tablespoon lemon juice 6 whole-grain tortillas (may use gluten-free) Preparation: Cook the potatoes, unpeeled, in boiling water until they’re tender (pierce easily with a fork). Remove from water and set aside to cool. When cool enough to handle, peel and cut into 1/4-inch pieces (6mm). Squeeze tofu to remove as much water as possible. Cut into 1/4-inch cubes. Heat a deep non-stick skillet and add the onion. Cook on medium-high until onion begins to brown. Add peas, tomato, ginger, jalapeno pepper, and 2 tablespoons water. Cook, stirring, until peas thaw. Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne, and lemon juice. Cover and simmer for about 10 minutes, adding more water if necessary. Remove cover and cook until most liquid has evaporated. Check to see if more salt or lemon is needed. Warm tortillas according package directions. Place 1/6 of filling in center of wrap, fold bottom edge up, and fold sides over filling. Serve with mango chutney, if desired. ;
Posted on: Wed, 12 Jun 2013 21:13:33 +0000
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