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 chapati.
1poundred or gold potatoes (about 2 medium)(450 g)
14ouncesextra-firm tofu, frozen for 24 hours and thawed(390 g)
1medium onionminced
1cupfrozen green peas(236 ml)
1medium tomatodiced
1tablespoonfresh gingerpeeled and minced
1/2-1jalapeno pepperstemmed, seeded and finely diced
1/2-3/4cupwater
1teaspoonsalt(or to taste)
2teaspoonscurry powder
1/2teaspoonground coriander
3/4teaspoonground cumin
1/8-1/4teaspooncayenne pepper(or to taste)
1tablespoonlemon juice
6whole-grain tortillas(may use gluten-free)
Instructions
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.
Notes
If you use the filling without tortillas, the nutritional breakdown is as follows: 153calories, 4.25g fat, 427g sodium, 21.56g total carbohydrates, 3.9g fiber. Calories from fat: 35.52 (23%). My Points: 2.56.